By Fred Crudder, Foodable Industry Expert
Historically, there are certainly examples of springtime beer releases. Marzen is a traditional German style of beer brewed in the fall, matured over the long winter, and released in March. Also from Germany, a Maibock is a light-bodied version of a strong lager (bock) that is released in spring. In Belgium, the refreshing and funky Sasion style is brewed with a relatively high alcohol content specifically so it can keep over the winter. These beers were consumed as the spring planting began, when people knew that fresh supplies of grain were on the way to brew more beer. These examples, however, were born out of necessity. They were not chosen because of how perfectly they fit with spring weather.
Odd Man Out
One reason that spring beers suffer from an identity crisis has to do with who they are up against. Fall beers are hearty, sometimes spiced with cinnamon and other pie spices, or they might showcase the bounty of the year’s hop harvest. Winter beers are generally dark, strong, and complex. They are decadent and festive. When summer rolls around, the beers are light and refreshing, perfect for quenching your thirst on a hot day. All of these beers are not only suited perfectly for their seasons, they are eagerly anticipated by their fans. Spring beer? Well, they seem to suffer from being not as interesting as fall and winter beers, just taking up space on the calendar until the summer beers arrive.Read More