One thing that separates Utah from the rest of the world is our lack of seasons. The rest of the world gets the standard four, you know spring, summer etc. But here in the intermountain west, we get seven months of winter, four months of summer and two weeks each for spring and fall.
To help break up the months in between extremes I propose we create a new fifth season. Leann (lionn) would begin right about now, dedicated to the best time of the year for beer. So, now that we've got that bullshit out of the way. I'd like to throw some good seasonal options out there to help celebrate our new season.
Squatters has quite a few on tap now.
Alt and In the Way: a German style Altbier Copper-colored and aged 35 days. Won a gold in the 2008 World Beer Cup competition.
BlackForest Schwarzbier: Dark and not too heavy with a good amount of hops. Another medal winner.
Cheshire Cream Ale: Pale straw color. Low hop bittering and some hop aroma.
Hop Rising: A well-hopped, classic American pale ale.
Wasatch BrewPub is offering,
Hopalicious Pale Ale: A Pale Ale on cask made from wild Utah hops. Limited supply. Only at the Wasatch Brew Pub.
Pumpkin Ale: An unfiltered fall brew, made with real pumpkin and pie spices. This is one of the better Pumpkin beers available in the country.
RedRock has,
Bamberg Rauchbier: An amber-colored smoke ale with a mild beech wood-esque smokiness.
Harvest Ale: An unfiltered hop monster with a great citrus nose and taste.
Desert Edge.
Desert Hell: A Bavarian Helles Bier. A light and slightly malty German lager with spicy hop character, but a bit more subdued and balanced than regular Czech lagers.
Radius: Is a white, golden ale made with ingredients grown within 150 miles (give or take) from Salt Lake City. Available in mid-October.
Hoppers is offering their take on the Altbier.
Out of Bounds Alt: Extended conditioning mellows out the ale's fruitiness and produces an exceptionally smooth and delicate brew. A great balance of malt and hops.
Four+(Uinta).
Punk'n: spicier and dryer than Wasatch's with cinnamon, nutmeg, clove and allspice.
Roosters.
Oktoberfest: Dark copper in color, full-bodied, rich and toasty.
So get your slacker-asses out there and drink-up these seasonals before they're gone. Or you'll be sad lil' beer geeks. Cheers!
Well here we go again. One more try to get home brewing officially legalized in the state. Big, big thanks go to Rep. Christine Johnson for proposing this bill again. Last year the bill passed in both the house and the senate but died due to lack of time left in the session. If you have any interest in following the bills progress I'll post updates as often as possible. Starting today.
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