Spring
Spring brings two great seasonals: doppelbocks and barleywines. "Doppelbocks are malt-heavy, medium to full in body, caramelly and with some wonderful residual sweetness," says Simpson. Barleywines are what Simpson calls "the big beasts of spring" -- with alcohol levels of up to 15%, plan on either staying in or sharing one of these. American versions tend to be very bold and on the bitter side.
Try: An old German standby doppelbock like Ayinger Celebrator (each bottle comes with a little plastic billy goat around its neck) or Smuttynose S'Muttonator (New Hampshire), is a great American example. Barleywines to check out: Three Floyds Behemoth (Indiana), Southern Tier's Back Burner (New York) and Full Sail's Old Boarhead (Oregon).
Goes well with: Doppelbocks pair well with mild cheeses like brie or even light, creamy desserts like flan. Barleywines are great alone at cellar temperature or paired with robust cheeses like Stilton or sharp English cheddar.
Summer
Higher temps call for lighter, more refreshing beers that many usually associate with American microbrewed lagers. Among craft brews, Simpson likes Belgian Saisons and wheat beers (weizens) during summertime.
Try: Brewery Ommegang's Hennepin (New York) and Penn Weizen (Pennsylvania).
Goes well with: lighter fish or chicken dishes.
