Friday, March 20, 2015
We're done with the snifter full of big 12% Barley Wines, Octoberfests and Marzens. Big beers just doesn't seem right now that it's starting to warm up. Now is the time to make refreshing Ales and Lagers. However, don't fold up your proverbial Snuggie Blanket just yet. Certain beer styles that require aging will require some forethought and planning. So, let's make plans before you race off to look up your next lawn mower beer recipe.
If you want a big winter warmer that's aged 6 to 8 months, being that it's already March, you should
Aged big beers to consider for consumption include Marzens and Octoberfest for August/September, and Imperial Stouts, Barley Wines and Scotch Ales for December/January. However, as of today, we are running late on styles that require more than 9 months aging. Unless, it is for competition, not consumption.
Other beers to start in March for consumption and competition within the next 30-90 days include Pale Ales, Pilsners, Stout, IPA's, Lambics, Kolsch, Bocks, Maibock, Munich Helles/Dunkles, American Lagers and pretty much anything Ale and light, as opposed to a big beer.
Since IPA's are best consumed young, brewing in March will be best for consumption and competitions due in May/June. Lagers will require a lagering period, therefore a finished Lager would be ready for competition June or July depending on when you start and how quickly your yeast will finish out.
It's time to schedule your brewing for consumption and competitions. Good luck and feel free to post your responses.