Fall beer drinking is altogether different.
Gone are the lazy, ankle-baring days of summer, when any Freezy Freaky, cold-activated suds will do.
Not so fall, when cooler temps call for more sophisticated, burlier brews.
Fresh Hop Ales
“It’s harvest season for hops, especially in the Pacific Northwest,” says Bernstein. “Think of hops like fresh cut grass ... it smells amazing right after it’s cut, right? Fresh hop is when the brewers rush the hops to the brew kettle, allowing them to really shine. It’s the beer of the season.”
“An American classic, from the settlers' days. A true seasonal beer. I like them not too over-the-top or heavily spiced. You need to hit a right balance.” [Ed. note: Beer snobs argue mightily over pumpkin beers; we happen to be fans.]
“Traditionally, this is beer brewed in March and allowed to rest. Over time, the flavor comes out. It’s a perfect bridge between summer and fall: approachable, but with plenty of flavor and complexity.”
An Old German beer style from Leipzig with at least 50% malted wheat. “Low-alcohol, really refreshing, really changing the perception of German brewing ... Try Westbrook out of South Carolina.”
“Yuengling — always a solid beer,” he says. “One of the oldest breweries in America. It has character, and it’s always appealing. And I can get a case for $16. Which is awesome.”