Beer in season: a guide to making the most of seasonal beers.(Beer Business)

Beverage Dynamics, January, 2008 by Bryson, Lew

Back in the days before refrigeration and modern sanitation, before Louis Pasteur came along and put brewing on a scientific basis, brewers didn't brew seasonal beers for reasons of marketing, variety or focus group fancy. They brewed seasonal beers for the same reason people filled up on flesh foods in summer and ate grains and preserved foods in the winter: Mother Nature forced them into it.

[ILLUSTRATION OMITTED]

Take Oktoberfest beer. The German name for this beer originally was Marzen, from the word for March, the last month in the year it was safe to brew; the warmer months brought too much chance of the beer going sour. Because they couldn't brew during summer, brewers made big batches of stronger beer to store in cold caves and roll out during...

Read the rest of this article with a Free Trial at HighBeam Research.

Premium Content Partnership | HighBeam Research provides an in-depth online archive library of reference works.