Seasonal beer

A seasonal beer is a beer that is typically brewed during or for a particular season, holiday or festival period. Many breweries and microbreweries produce seasonal beers. Seasonal beers may be produced when fresh ingredients are available during various seasons, per climatic conditions during the time of the year, and also as a tradition. Furthermore, seasonal beer is produced based upon seasons, holidays, festivals and events.

Bock was traditionally produced during winter for consumption during Lent and Easter in the spring. It was also traditionally produced for consumption during winter.

Lambic has been described as a seasonal beer that is prepared during the winter for consumption in spring and summer months. Traditionally, the preparation of lambic includes leaving the wort mixture outside overnight to absorb wild yeasts in the air. It is also prepared with beer yeast for fermentation and bacteria such as lactobacillus and acetobacter for aging, after which time during the warmer spring and summer seasons, the wild yeasts and souring bacteria in the mix predominantly influence the final product's flavor and characteristics. They are aged in wooden barrels or stainless steel tanks. Lambics are typically liberally hopped as a preservative to control bacteria levels, however the hops are usually aged as to not add too much bitterness. Some varieties are aged for years. They typically have a slight sweetness, along with a distinct sourness.

Summer seasonal beers are typically formulated for warmer weather, and are typically light-bodied. They may have citrus or fruity flavor, which may be accented with the use of honey, brewing spices and floral hops. Many summer seasonal beers are ales and wheat ales.

Saison (literally the French translation of season) has been described as a summer seasonal beer. As a beer style, the saison originated from ales brewed during the cooler and less active months in farmhouses in Wallonia, the French-speaking region of Belgium, and then stored for drinking by the farm workers during the summer months. General characteristics include a fruity flavor and smell, light or bitter hoppiness, pale orange body, thick head, and a light- to medium-body.

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