Brewers Tell Us Their Favorite Spring Beers To Drink All May Long


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Spring is an interesting season in the beer world. It’s an in-between time. A liminal space — like getting stuck between the bleak, awful upside down (winter) and the bright, sunny real world (summer). That’s why spring beers run the gamut from yeasty, bright wheat beers to bock beers, with a handful of spring stouts in the mix for good measure.

Like us, brewers enjoy the various seasons and drink their beer accordingly. They also belong to a community that takes great pride in celebrating the accomplishments of colleagues and cohorts. When we asked some of our favorite brewers to name their favorite spring beers (that they don’t make themselves) they were quick to reply. Check their answers below.

Goose Island Sofie

Mike Stoneburg, brewmaster at Blue Point Brewing

“I like Sofie. That beer is so underrated. Wheat breadlines meets Brett, Light French oak, and citrus. All Spring long. But I can also find it year-round, and it doesn’t cost an arm and a leg.”

Andechs Doppelbock

Eric Warner, brewmaster at Karbach Brewing Company

“I’m going to have to look to Germany again and narrow it down to Andechs Doppelbock. It’s a unique style that was once the only sustenance Monks would have during the Lenten fasting season. I’m guessing not a lot got done around the monasteries during those 40 days.”

Half Acre Tuna

Tim Faith, brewer at Goose Island Beer Co.

“Half Acre’s Tuna or New Holland’s Full Circle. If I see either on a beer menu, I’m probably ordering at least one. Tuna has a delicate malt backbone and melon/tropical hops that won’t overwhelm the most novice palate. The low ABV is also very attractive. Full Circle is an extremely balanced and clean Kolsch, and one that I’ve been drinking since college. To me, it’s best enjoyed outside on the first nice day of patio season.”

Allagash White

Jason Santamaria, co-owner/brewer at Second Self Beer Co.

“While not a seasonal beer, Allagash White is always my go-to when the weather starts warming up, and it’s one of the beers that inspired me to start Second Self. It is perfectly balanced with a touch of coriander to give it that citrusy taste of spring.”

Jester King Fen Tao

Rhett Dougherty, head brewer of Veza Sur Brewing Co.

“Spring is a time for me that showcases what delicious fruit can come from the earth. Peaches are a phenomenal fruit that are uniquely highlighted in Jester King’s Fen Tao. Fen Tao is a barrel-aged wild ale, refermented with peaches. Peach is a tremendous fruit that I like to mess around with at Veza Sur as well, and I believe Jester King did an amazing job with this masterpiece.”

Hoegaarden

Victor Novak, brewmaster at Golden Road Brewing

“Before they retired it, Saison de Lente from The Bruery. Now, I crave Witbiers – if I can’t get Celis White, I’ll grab a Hoegaarden.”

Hofbräu Maibock

Matt McCall, brewmaster at Coney Island Brewery

“I love a good German Maibock. Hofbrau is usually my go-to because it’s easily accessible down the street from my house at a German schnitzelhaus.”

Bell’s Oberon

Layton Cutler, brewmaster at Angel City Brewery

“Oberon from Bells Brewery used to be a beer only released around this time of year, but now it might be produced year-round. I just remember only getting to drink it starting in Spring and continuing throughout the summer, so it brings back some good memories. It is a solid American Wheat ale with a sessionable, refreshing taste.”

Founders Kentucky Breakfast Stout

Ryan Crisp, head brewer at Alesmith Brewing Company

“What is my favorite spring beer I don’t make myself? Founders KBS. One of the best and most classic barrel-aged stouts. Always delicious.”

Ranger Creek Strawberry Milk Stout

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Les Locke, brewmaster at Southerleigh Fine Food & Brewery

“I find it’s a great time of year to see fruit in beer as it’s so abundant. My friend, Holland from Ranger Creek, makes a Strawberry Milk Stout each year that’s very tasty.”

Saison Dupont

Mark Safarik, head brewmaster at Dogfish Head

“I equate spring with Saison/Farmhouse styles. Fresh Saison Dupont from Brasserie Dupont is pretty much the benchmark for me on that style.”

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