I’m hoping that Wyeast will be bringing out the yeast for Nb’s “Farmhouse Biere De table” once again this spring. To me this Ale just screams warm days, sitting on the patio, listening to a baseball game when every team still has a chance. What recipe does the same for you?
I was going to say Biere de Mars, but you beat me to it!
Top 5:
-Biere de Mars
-Kolsch
-Steam
-Alt
-Mild or bitter
For me… I nice crisp pale ale. Very dry with big hop aroma and flavor, but not crazy bitterness. A Saison is always nice spring beer. Witbier is another I’ll be brewing in another 2 months or so.
I’ve done American Wheat each of the past two years for the summer (not spring I guess). I think I might do two of them this year and maybe make one of them a blueberry or something for the wife.
I like to roll out a nice citrusy/flowery pale ale and an american wheat once spring rolls around. And I usually brew a pilsner during the winter so that it’ll be ready to drink right around April(I know you specifically mentioned ales but I’m going for extra credit).
For me its a wheat ale as well.
We have wild raspberries, blackberries and elderberry that grow on our land which I cant wait to try in a brew this year!
Wheat (American or Bavarian) or a Sasion for me.
There is no bad time for a good IPA/APA.
In the NB mags, they generally suggest what to be making and drinking. They should make a poster of that.
After a winter of high gravity and darker beers, I get lighter. I think a dark mild will be my ideal spring beer.
Every team except the Cubs, you mean 
(and I say that as Cubs fan)
Witbier or hoppy American wheat are my go to Spring beers. I usually brew a wit in March.
This man knows what he is talking about.
Since we’re talking ales, I’d have to go with Kolsch. My spring beers tend to be lagers, though - Czech Pils, Helles Bock, etc.
I couldn’t really think of anything for this, but Kolsch actually sounds about right.
I’m with you on the Farmhouse. Last time I made it, I had to bust out the old recipe sheet and assemble it myself. Also, for nostalgic reasons, a dunkelweizen. it was my first homebrewed beer and it happened to be in the spring when it was ready to drink.
What temp did you ferment at?
I figured with this current North Texas weather, my indoor temperature hovers around 74F.
Did you age it any? I have not had a Belgian beer that I’ve liked, but always willing to try.
Spring to me is bocks and maibocks.
As for ales, I usually brew a double IPA for Easter.
mvsawyer
Would you suggest a dunkelweizen for me to brew? I love Franziskaner Dunkel. The first beer I brewed was Brewers Best Dunkelweizen. It tasted nothing like I expected. It had a metallic taste to it. I am doing Waldo Lake next but after that maybe a wheat or dunkel.
thanks
Brad
Have a Belgium Wit Beer begging to be brewed. I’m painfully waiting, so I will have it for warmer days this Spring.
See if you can get yourself one or more of the following:
-Fat Tire (belgian pale ale)
-Palm (bigger version of Fat Tire, belgian pale ale)
-Anything from Corsendonk or Chimay (BDSA, BGSA, dubbels)
-Saison Dupont (lite american lager…j/k 
)
-Any Brooklyn Local (Local#1, #2) or Sorachi Ace (saison)
Apologies if you’ve had any of these (and still don’t like them), but in my mind, they are all really well-made, approachable examples of some of the various belgian styles. I’m not much for Duvel, but people lurrrve it (I believe also a BGSA)
So many homebrewed (and frankly, some microbrewed) belgian beers I’ve had are hot, solventy, fusely disasters (including my early attempts), so I can understand when people get turned off.
See if you can get yourself one or more of the following:
-Fat Tire (belgian pale ale)
-Palm (bigger version of Fat Tire, belgian pale ale)
-Anything from Corsendonk or Chimay (BDSA, BGSA, dubbels)
-Saison Dupont (lite american lager…j/k )
-Any Brooklyn Local (Local#1, #2) or Sorachi Ace (saison)
Apologies if you’ve had any of these (and still don’t like them), but in my mind, they are all really well-made, approachable examples of some of the various belgian styles. I’m not much for Duvel, but people lurrrve it (I believe also a BGSA)
So many homebrewed (and frankly, some microbrewed) belgian beers I’ve had are hot, solventy, fusely disasters (including my early attempts), so I can understand when people get turned off.[/quote]
Bingo!!
I don’t mind the maltier belgian styles, just the homebrewed ones I’ve had, that like you said- have the high fusels plus uber carbonation that makes you want to spit it out.
I’ve always been a huge fan of Belgian strains of yeast. I remember 3 years ago, I made my 1st saison and more or less nailed the Saison Dupont vibe. That was a good summer. :cheers:
