To be or not to be seasonal? That’s the question…

Drinking beer is a millenary habit. After years of evolution in styles and consumption habits, there are now beers to suit every preference. Some prefer blond beers, others enjoy dark ones, and some go for reds. But what about those who their taste change depending on the season? That’s me! 🙋‍♂️For me, beer drinking is greatly influenced by the environment and the time of year. Even if the temperature indoors is around 20°C, the day itself often dictates my beer choices. Living in northern Greece, we’ve already had temperatures drop below 5°C this November. In such conditions, I might even lean towards a good red wine—fortunately, there are beverages for every occasion. However, with three months to go before my first BJCP exam, I can’t put off my beer studies. What I can do, though, is focus on exploring more "wintery" beer styles before cranking up the indoor heating to 30°C, haha.

Looking at the historical classification of styles I’m following, I see categories like “Bock”, “English Mild”, “Dark American Beer”, “Porter”, “Irish Stout”, “English Stout”, “Strong Ale”, “Barleywine”, and the entire Belgian arsenal (“Belgian Ale” and “Belgian Strong Ale”), all of which can offer a sense of comfort in this cold weather. Some beers provide a warming alcoholic kick, while others bring roasted grains and a fuller body, which I find particularly appealing during this season.

And that’s really it—autumn often sparks cravings for darker, fuller-bodied beers. With shorter days, by the time you sit down for a beer to unwind, it’s already dark, and my palate naturally leans toward something different. I know many people don’t live in temperate climates and might not understand this perspective, while others have been experiencing autumn since September. Even so, the market itself fosters trends and initiatives that encourage us to explore these styles. For example, there are “Pumpkin Ales” (yes, beers with pumpkin 🎃) during Halloween, followed by “XMAS editions” (short for Christmas editions). Since the world has two hemispheres, a Northern Hemisphere-style Christmas beer might not resonate much in Brazil. There, the term "Winter Ale" likely makes more sense, and the BJCP even has a category for these: “Winter Seasonal Beer”. These beers often incorporate spices like cloves, cinnamon, nutmeg, along with flavors and aromas of dried fruits and citrus peel—ingredients commonly associated with year-end festivities. In the Northern Hemisphere, families gather, friends return home, and these occasions often call for beers that warm the heart a little.

However, this is a relatively modern trend, as traditional German and British schools typically avoid adding non-standard ingredients to their beers. On the other hand, the Belgian school has a long tradition of using fruits and spices and producing beers specifically for the holiday season. Just yesterday, I had a “Chimay Grand Réserve”, and when I logged it on Untappd (I still owe you a post about that app), I learned it was first brewed as a Christmas beer in 1956 (image below for reference). The American school has also embraced this concept, particularly given the commercial appeal of the festive season in the U.S.

And as I mentioned, there are two hemispheres, and I’m quite experienced in spending the festive season in both (6 years in the Northern Hemisphere and 30 in the Southern 😂). In the South, the heat dominates, and here, a light, cold, refreshing beer is ideal to quench your thirst. Thankfully, the evolution of beer styles has blessed us (literally 🍻) with modern “India Pale Ales”, or IPAs for those on familiar terms. These citrusy, refreshing bombs often mask their high alcohol content, which can be risky in the summer—don’t forget to hydrate! In addition to IPAs, we also have classics like Pilsners, American Lagers, and International Pale Lagers, which are great year-round but, to my palate, shine brightest in the summer. A style that has gained popularity and that I also enjoy in this season is “Sours”. These beers work beautifully with the addition of fruits, making them incredibly refreshing—perfect for a sunny summer day. Here in Europe, with daylight saving time still in effect, when the sun lingers high in the sky as evening approaches, these styles are my go-to for quenching my thirst.

However, as I said earlier, my BJCP Judge exam is in March, and the temperature won’t rise much until then. So, I’ll have to tame my seasonal preferences and make the sacrifice of studying refreshing beers during the winter (oh, what a tough life 😂). Temperature plays a crucial role in the sensory experience of beer—not just when formally evaluating a sample, where it should ideally be close to room temperature (around 20°C or 68ºF), but also whenever we enjoy a beer casually. Temperature can either ruin or elevate the experience. If you’re willing to experiment, you’ll see that it’s much easier to detect aromas and flavors at closer-to-room temperatures (though it’s not worth trying this with subtle-flavored beers). When not evaluating, each beer style has a recommended serving temperature, which greatly impacts the experience. The other day, I visited a local bar boasting a menu of over 100 beers. The variety was impressive, and given the chilly weather, I ordered a Stout from a local brand, as there were no Stouts on tap. To my surprise (and my taste buds’ dismay), it was served ice-cold. I noticed the fridge behind the counter displaying -4°C (24ºF). Granted, in a busy bar, the fridge door is likely opened frequently, which might justify a lower setting. But -4°C is excessive, especially in autumn. My experience was ruined, as my taste buds were overwhelmed by the cold, masking all the beer's aromas and flavors. Sure, you can wait for the beer to warm up, but no one orders a beer to just stare at it.

That same -4°C might be perfect for serving a Budweiser, Brahma, or Super Bock on a hot summer day. It all depends. However, that Stout, served at its ideal temperature (7–12°C | 44-53ºF), would have tasted entirely different. A bar aiming to offer over 100 different beers should invest in fridges with adjustable temperatures tailored to the styles they store, just saying… Being a seasonal beer drinker also adds the challenge of finding bars that truly understand their products and strive to serve them at their best. Or, you could just stop complaining and drink at home, haha! Consumption temperature is also a cultural issue (which could make for another great post 💡). Since the widespread appreciation of diverse beer styles is relatively new, we need to give it time—or maybe open our own bar? Not a bad idea... Until then, I’ll leave you with this fantastic image of the seasons, created with the help of our dear GPT. See you next time! 🍻