Spring has sprung, which means it’s time to finish off those heavy winter beers lingering around the house and put a spring in your step with beers meant to be enjoyed outside in the sun.
In the era before refrigeration, the intricacies of brewing were determined by the climate and had a defined season. Since brewing beer required cold temperatures, its production was limited to higher latitudes in the Northern Hemisphere between about October and April each year. Since the Industrial Revolution, however, beer can be brewed at any time of year. But just because you can have whatever you want, whenever you want it, that doesn’t mean you should.
The natural rhythms of the season apply not just to the brewing of the beer, but drinking it, too. Winter is time for something heavier and more alcoholic to warm your insides, while summer heat demands something light and refreshing to quench your thirst and replenish fluids lost from the hot sun.
Spring is a little trickier, because it can be unpredictable. It calls for something with some heft to it, not low-alcohol — but high-octane beer should be avoided too. You want some flavor and a body that is not as light as your typical lawnmower beer. I think that means hops and spice. Hops are often referred to as “the spice of beer.” Each variety adds distinctive aromas and balances the sweet malt with bitterness to varying degrees.
So here are a few styles perfectly designed for springtime. Sip on these to clear out the winter doldrums and get ready for a long, hot summer.
Pale ale
The original American pale ale and the beer that defined the style is Sierra Nevada’s Pale Ale. American pale ale is different from its British cousin, because it contains distinctly northwestern American hop varieties, notably Cascade. Its citrus, grapefruit character makes it a great spring beer. Unlike IPAs, which lean into unbalanced territory, APAs remain nicely balanced, and so any American pale ale will do, although the original is still pretty darn good. Other great options include Faction’s Penske File, Lagunitas’ Born Yesterday and Russian River’s Row 2/Hill 56.
California common
Now that Anchor Brewing is currently not making beer, so-called steam beer is impossible to find. But its generic name is California common beer, and happily there are Bay Area breweries still making this iconic West Coast style, which just happens to be pretty perfect for spring. Just look for the common name, and you’ll be set.
American Wheat Beer
The American version of a German hefeweizen began with Widmer’s Hefeweizen, which differed from its Bavarian counterpart by using an ale yeast that did not impart a strong clove and banana nose like the traditional versions. Because of that, it was a cleaner, less yeasty and more refreshingly neutral beer, unfiltered and with a lot of flavor in a refreshing package.
Kölsch
Kölsch is one my favorite styles. Official versions can only be made within a 30-mile radius of the town of Cologne, Germany. But American breweries make versions of it, and they’re worth seeking out. The beer is dry and bubbly, almost like Champagne, crystal clear with sweet malt flavor and small hints of fruit, herbs and spices. These beers are served in tall, slender glasses and meant to be finished rather quickly. In Cologne, when you set your empty glass back down on the table, your waiter will replace it with a fresh beer, unless you cover the top with a coaster to indicate you’re done drinking.
Cream ale
Cream ales were popular in the mid-20th century. Created by ale breweries to approximate a pilsner, they quickly became their own kind of beer and have recently grown in popularity. They tend to taste closer to lighter lagers, crisp and clean, but with more character in the body.
Bock
In Germany, the original spring beer was Bock, a dark beer that was almost all malt and strength, with little to no hops. In the first two-thirds of the 20th century, it was the seasonal beer from large regional breweries around the country, many with German roots. Craft breweries make these from time to time — Sierra Nevada used to release a Springbok every year — but in general, they’ve become harder to find. But keep an eye out. The best way to bring them back is for people to order them.