Seasonal Beer Summer Style
Greetings,
Once again I'm going to pontificate on the phenomenon of what are called "seasonal beers".
I will address the subject from the North American side of the Atlantic Ocean.
The growth of what are called "seasonal beers" here is a result of the microbreweries following classic brewing lines from Europe. The first to arrive were the high-alcohol, heavily-hopped spiced beers that entered the market in the wintertime. Anchor Brewing Co. from San Francisco, California has been producing Our Special Ale for at least 20 years. Some say they set the benchmark.
Of course breweries in Europe have been turning out seasonal beers, for centuries. Rather than market demand, seasonal beers from Europe are usually based on the effect of seasonal weather where that particular beer was brewed. In short, necessity was the mother of invention.
In the United States it is a different story. Here, market demand usually dictates to the brewer, what type of beer they will brew. For the astute brewer, that means seasonal beers offer the opportunity for extra special marketing. The drinkers in the US don't seem to care. People who drink for flavor rather than the effect are constantly looking for new flavors to try. So when demand for a seasonal beer outstrips the season, naturally, the micro-brewer puts it on their full-time list. In the U.S. it is not unusual to see people in bars, pubs and taverns enjoying wheat beer in the middle of winter. It is also not unusual to see people in pubs, bars and taverns enjoying Russian Imperial Stout in the middle of summer. I suppose that is a good idea. It gives beer drinkers a wide range of flavors to enjoy at any time of the year.
However, there are times when I prefer tradition. Here in Brooklyn, New York is possible to get hot-cross-buns anytime of the year. However, if you ever catch me eating a hot cross bun any other time than Lent That liturgical streatch before Easter), check your watch, the end of the world is nigh!
Cheers!
Peter LaFrance
