A Year in Beer – a beer lover’s guide to the seasons

It’s likely that some people are shaking their head violently while reading this and, depending on the season, drinking exactly what the temperature dictates. This book is dedicated to these wonderful people, but also aimed at those who have not discovered the joy of seasonal drinking. Because making a connection between the world around us and the beer we drink is a powerful revelation. Seasonally drinking might not be a thing, but wouldn’t it be brilliant if it was?

Autumn For many, the end of summer is something to be lamented. The days get colder, the evenings shorter, our clothes heavier. But for me, the start of autumn is a magical time. The fresh snap of the morning, the golden sun lounging lower in the sky, the warmth of winter coats we haven’t worn for months.	Winter More beer is drunk in the month of December than the rest of the year combined. That’s not an official statistic, that’s just how it is in my house. I’m sure we’re not alone either, as people all over the world use the phrase ‘it’s Christmas’ to justify that extra spoonful, that cheeky upgrade, or that one for the road.	Spring March is the official start of spring, and an important month in the history of beer. As the world around us wakes from hibernation we’re surrounded by the colourful sights and sounds of new life, including delicious early season vegetables and, of course, lamb – though that life is often cut rather short in the name of the Sunday Roast. This traditional meal has become synonymous with the British pub and historic beer styles like Porter, which sees a spike in sales along with Stout thanks to St Patrick’s Day.	Summer The British summer is roughly ten days long, broken up by much longer periods of humid, breezy and pretty drizzly weeks. So when the sun does come out, we’re famous worldwide for making the most of it. That usually translates into red faces, t-shirt suntans, mile-long lines at the ice cream van, and pint after pint of Lager.