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Garrison City Beer Works. Courtesy photo.
“Spring beers should feature bright colors, be lighter-bodied [and] oftentimes having fruit additions, really anything refreshing, to steer away from the winter stouts and browns,” she said. Noting there is “definitely a down-turn in darker beers” during the warmer months, Gray said they still make their favorite styles year-round regardless of weather. “We’ll have goses and Pilsners throughout the year, not just during warmer times,” she said. She did acknowledge, though, that consumers generally start to move toward crisper, lighter and more fruity as the winter starts to fade. But IPAs tend to maintain their popularity. “The IPA craze is year-round at this point, so there’s not much fluctuation with anything hoppy,” she said. “They fit just about every occasion.” Bob Crockett, head brewer at Sea Dog Brewing Co. in Bangor, Maine, with a new location in Exeter, said he likes to think of spring beers as “more floral and aromatic.”
“It’s lighter in color — anything to get you thinking about warmer weather,” he said. According to Crockett, warmer weather tends to get their clientele trending toward their Bluepaw Blueberry Wheat Ale and Sunfish Wheat Ale, which features peach and grapefruit. Still, like Eppler, not all brewers are sold on the idea of such a thing as a beer for spring. “I would argue that until we hit midsummer temperatures that there isn’t really a difference in our customers’ preference,” said Dave Yarrington, brewer at Chapel + Main in Dover. “I’d say temperature is less of an influence than time of day, what food they’re having or general mood they’re in.” Alex Weaver, communications director at Smuttynose Brewing Co. in Hampton, said he feels the term “better,” when applied to any craft beer, is somewhat subjective. “One person’s favorite could be another’s drain-pour,” he said. “For us, it’s 8
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Food pairings Of course, a great spring beer deserves equally great food alongside it, which Carrier said makes her think of spring vegetables that grow well in New Hampshire like asparagus, fiddleheads, garlic scapes, mint and green onions. “If you are sautéing asparagus and finishing it with a bright and lemony hollandaise sauce, I would pair it with a wheat beer, something like our Hog Happy Hefeweizen,” she said. Spring also tends to serve as the beginning of grill season. “If you are grilling your asparagus, then I
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would pair that with an American Brown Ale like our Dippity Do,” said Carrier. “The caramely, roasty notes of the beer pair quite well with charred flavors of grilled vegetables.” For those who enjoy a Kölsch-style beer, Eppler made several pairing suggestions. “We recommend oysters, fish and chips, or a spring salad for a range of delightful and surprising pairings,” he said. For food with spring beers, Gray said it is all about “keeping it light.” “Local meats and cheeses or poke bowls are great,” she said.
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