Location, Location, Location

One Bourbon, One Scotch, One Beer

By Sean Ivins

 I was listening to some George Thorogood in my 95 Buick LeSabre (as per usual) and the thought hit me: What if I made that a real drink? I’m sure this has been done before by many others, but I wanted to find a mixture of these three items which would taste the way George Thorogood sounds. Let’s look at what we’re dealing with here…

Bourbon

Bourbon captures the sweeter side of whiskey where you really taste the barrel it was soaked in as well as the quality of water. I have always been more of a scotch man myself, so I had to refer to my local liquor store’s manager to purchase a little bottle of “Maker’s Mark.” I wanted to focus on that sweet after taste and I couldn’t turn down a bottle which costs $12. In short sum, it hit my taste buds in the order of “oh I’m drinking whiskey” followed by “and now it’s kinda like wine and whiskey at the same time.”

Scotch

Now we’re talking. As far as scotch goes, it needs to be aged to some degree if you want to actually enjoy this drink. Scotch is a piece of history in a glass. That signature burn which deters most young drinkers needs to be kept at a minimum and the exact blend can completely alter the taste of the entire drink. I wanted something earthy and peat based in taste, so the fact that I had Johnny Walker Gold Label lying around was pretty convenient. If you aren’t as lucky as I am, anything that has that peat roasted, charcoal taste should suffice.

Beer

This was the tricky part. I needed a good beer which would complement the other parts. My first thought to give me some guidance was an Irish Car Bomb, so it would have to be a stout. I wanted to keep the drink more American, and I didn’t want to go with something that creamy. This is the George Thorogood here people. This thing still needs some bite! I decided to go with Southern Tier’s Double Milk stout. It’s a stout, but hops wise it’s basically an AIPA. So for those of you who don’t speak beer it tastes like a coffee soaked old man with a splash of cream. Perfect!

The Experiment

I wanted to find the best order to enjoy these or whether it would be better as a bomb, etc. To decide this, I called upon two of my good friends who also appreciate fine drinking and George Thorogood. We spent the night testing and retesting theories. The result: we got really drunk, really fast, and while I managed to keep myself down to only one drunken “I love you guys” speech, I also discovered a unique approach. George and I are both smokers, and my friend is one hell of a drinker. When he put everything into a shot (equal parts), they complement a non-menthol cigarette so incredibly well.

But if you want to drink a shot one after another, I’d suggest my other friend’s idea and follow the song title. If you want to really enjoy this drink, experiment yourself. My resulting drink tasted a little dry but had no burn at all. See what your friends can come up with. As my buddy suggested, this should probably be tried with well-drinks, or something you’d easily find at a bar. So gather up your friends, flip-off your land lady, and head out to the bar!

Happy brewing!

 

A Great Take Out Program will help you Take In more Revenues!

by: Sean Ivins

Take a look at your bar. Now look at your screen.  There’s a drunken man being attacked by an invisible ghost at the register, now look at your screen!  I knocked down the wall to your secret closet next door with a series of karate chops.  Look at your new take out section.  It even has those bottles with corks in it and a shiny wrapper on top.  You love shiny wrappers.  Now look at your screen.  By now you’ve figured out what my rant is going to be about: Take out sections!

That’s right! It’s one of the most often ignored parts of any bar I’ve ever seen.  As with any amenity a bar has, it has to be there for a profitable reason.  So why not capitalize on your take out?  If you are reading this you most likely know that microbreweries are becoming immensely popular in the United States.  The only problem with craft beers is obviously the price range.  So with money in mind, consider your desired clientele, and choose between global/worldly brews, local brewers, and affordable brews.

Global/Worldly Brews:

Here’s a chance to capitalize on your bar’s theme.  Stock up on funky beers with fun labels, or organize your top shelf by alcohol content.  You’ll encourage people to explore YOUR store’s selection in particular.  This also helps attract higher class customers and connoisseurs alike if you so desire.  When organizing these beers you could even set up an American section, a malty Scottish section, and a German themed isle.  Go nuts with your decorations!

Having the space to do this is a must.  You’re probably going to sell make-your-own six packs with an extensive inventory.  This also requires a decent amount of space and perhaps its own register or cashier.  If you have a good location with a wide variety of people coming in, this is your best option to really bump up your profit.

The only downside to this is that you may end up with a cashier who doesn’t get paid enough to go through a beer training course.  All it takes for a beer snob to be turned away is one employee who doesn’t know hops from barley.  Leave plenty of reading material available.  Educate your customers with signs and labels.  Whenever they pick up a beer, they should clearly see why it’s so very special.  Put up fun facts about beer, and make your customers turn their drinking habits into a consistent hobby.

Staying Local:

If you specialize in having local regulars you know by name, a regional theme is a great way to promote your bar.  You may have a smaller take out section only filled with your top sellers.  In smaller bars, this is often run by the bartender who receives no tips by running the register for those few minutes to ring someone up. 

The best way around this is to make sure that you, as the bar owner, make profits.  You may even get to the point where you make enough capital to have a separate employee run that register instead.  To do this you need ample visible space for your customers to view the selection.  From there on out, try to make it obvious that you are promoting regionalism for your town by recognizing local events.  Stock up on those unique Summer Ales and offer an affordable alternative to your average lite beer for someone who wants a little something different.

Everyone likes to think that they drink good beer or have great taste or knowledge of hard to find beers.  It comes with a refined sense of dignity.  You have to appeal to these people by giving them something they want at a price they can afford.  Start with a $2 singleton rack on the top shelf.  You’ll have to experiment a bit to see what your customer base is like.  If you know your regulars well enough, you may start carrying certain beers just for those few individuals.

Make those regulars feel like they’re a part of something.  Promote the local softball team on their way to states by posting pictures near those local breweries.  Let people know you don’t just stock local beers, you just love the town and want to give back to it!

Staying Affordable:

I’m a big fan of staying on a budget.  If you want your take-out section to give you more profit then you have to start with the overall look of your take-out.  You want to make this a quick stop to cover the basics, so why not throw some pong balls at the register for a competitive price.  In bulk they only run you $20 for 150 balls on average.  A four for a dollar deal will make you profit and your customers will love you.

Cheap cigarette prices will bring people in far and wide to buy a six pack and some smokes.  Bars usually jack up the prices for a number of reasons, but stocking up on just four or five brands at a cheap price can make you a killing.  Remember, you’re making money by having a high volume of customers.  Try to give a million reasons to stop by your take-out several times in the same day.

I always stress the appearance of a few bottles adding to the décor.  A row of liter bottles here and there with ridiculously high ABV percentages will attract those who want to have a good night and feel dignified at the same time.  Belgian Triples, IPA’s, and AIPA’s all have really attractive labels and ABV stats.  These beers usually have fun names that are almost challenging to the average drinker.  Give your customers the option to spend a little more!

Flavored Whiskeys and Bourbons Hits the Big Time

by: Lia Andrews

Move over whipped cream vodka! Take a hike coconut rum!  Whiskey and Bourbon are jumping on the flavored liquor bandwagon and taking your business too!

That’s right! After much research and taste-testing, whiskey and Bourbon distilleries have found the perfect compliments to their classic smoky grain and oak flavors in cherry, honey and spice.

Jim Beam’s Red Stag adds real black cherries into their mash before it is boiled and distilled. Similarly, Evan Williams, a whiskey produced by Heaven Hill Distilleries, launched their version of a cherry flavored whiskey by adding a cherry extract instead of fruit.  

Jack Daniel’s Tennessee Honey blends Jack Daniel’s Old No. 7 Tennessee Whiskey and a proprietary honey liqueur.  This combination successfully subdues the majority of the burn with honey and spice without compromising alcohol content.

 Now, before there’s an uproar about the sacredness of original whiskey and Bourbon recipes, let’s take a second and talk about what these new flavors have done thus far for whiskey and Bourbon’s popularity.

 According to Nielsen, a company which tracks alcohol sales in food/drug/liquor stores, flavored whiskey sales have risen 136% this past year. And a recent New York Times piece found that 80% of traditional Bourbon drinkers are older white males, while flavored Bourbon has opened up the Bourbon demographic to African-Americans, Hispanics and women.

In fact, Red Stag skews 50-50 male/female and welcomes a younger age group to the Bourbon community.

Now, for those of you whiskey-lovin’, Bourbon-drinkin’ connoisseurs that pale at the thought of tampering with these perfect, traditional recipes, think of it this way. Flavored whiskey and Bourbon have become gateway liquors to the real thing- the original recipes. Because of these releases, a new generation is learning to appreciate a great American tradition, and with this appreciation comes expansion for the distilleries and popularity abroad.  There’s even rumors that whiskey and Bourbon will be the next big export into China and India. So let’s not hate on the progression of two of the most beloved American traditions. But instead, let’s show the world that the United States has something more to offer than Brad Pitt and Twinkies, shall we?

 

“Open Mic Night”

Every bar will eventually have a night where business is dragging, and they are forced to do something about it. For some bars, an “Open Mic Night” may be a great way to diversify the crowd and earn a head nod from the artsy people in town. Being a bit of an open mic junkie myself, I’ve seen bars go down just because of their open mics destroying their customer base. To really understand what makes them an amazing alternative to a dead night, let’s look at what a well-run open mic night should do.

Above all else, it should (given time) amount to a night where you exclusively make more money than usual to the point where your Monday or Tuesday will rack enough sales to be comparable to your weekends. People won’t come solely for your open mic. They will come to see what you can offer on that usually off night. Your clientele base should also improve and grant a few more regulars along the way.

But every open mic runs into the same problems: Musicians show but don’t buy drinks, no local talent shows up, etc. You also have to profit enough to pay for that new employee who’s running the show. You also open the door for weird people to come in and disrupt the scene. I’ve even seen one act completely destroy a bar after a man had attempted to sing a song about the after-effects of drinking with a high fiber diet. That bar is still around, but it doesn’t get half of its regulars anymore.

For these problems you have to realize what you’re doing in Laymen’s terms. (Feel free to pronounce the following aloud in a silly voice) “You have a night where no one shows up; You’re making a night where musicians play music and you make money.” Ok now let’s be professional here. Musicians are known to be stingy on drinks, so why not cater to them. Make a special for people who’ve performed. You give them the dream that they’ve made it in life while you make money. It’s a win/win.

Open mics should be free to whomever decides to step on stage, but you don’t want the weirdos to show up and disrupt a consistent scene. How do you manage crowd control? That’s where whoever is running this should know when to step in. Sign-up sheets help, but aren’t always necessary in the beginning. Without them, you can arrange for whoever your residential bomb act is to show at a particular time with a particular number of songs. For those out there who think that’s wrong, you forget that the purpose for this night is to make money for the bar! Don’t cater to people who are going to lose the bar money!

At the same time you need to keep that open atmosphere that allowed for people like me to grow as a performer from being that bomb act to being called up for an encore. How you ask? One word: Diversity. You can’t have that awesome band who no one wants to play after hogging the stage. Let them play then tell them to book a real show. That’s it! Keep a solid range from beginner to intermediate at most. Don’t aim to have the same musicians; get a growing crowd of them to show up and play just because your bar is that awesome!

Remember, this isn’t just an open mic night. It’s a night that wasn’t making you money. Don’t just put some guy on an acoustic guitar and hope it sticks! Drink specials, free pizza for performers, make a talent show or contest, and above all, make people feel welcome. The reason no one is at your bar is because they don’t want to spend money. Show them how much they can save and make them feel

rewarded by inviting them on to the stage. Make T-shirts. Form a club. Make your off night the birth of a musical family.

 

Beer for the Non-Beer Drinker!

by Lia Andrews

Ever had a customer insist that he or she just isn’t a beer drinker? Chances are your non-beer-drinkers only hate beer because of the crappy ones they were forced to chug in their college years, or they were given something that didn’t match their tastes. But the good thing about beer is that there’s tons of different styles.   So to find their perfect beer, there are two easy steps you must take.

1. Find out what your customers usually drink when they go out.

Do you have wine snobs at your table? Perfect. Because lambic beers are sweet and tart and far from your average beer. This Belgian traditional beer is commonly left in old port or sherry barrels (of chestnut or oak) from Portugal or Spain, or in wine barrels if the brewer prefers. So in this case, not only do lambics match the flavors of a wine, but they also add the “snob value” with the aging in selective barrels.

Lambic beers are also becoming popular with cocktail and cider drinkers when fruity, syrupy flavors like raspberry (framboise), peach (pêche), blackcurrent (cassis), grape (druif), or strawberry  (aardbei) are added to the mixture.  A cranberry and vodka drinker will appreciate the sweet and tart flavors with the carbonation in the beer. Other, rarer fruit lambic flavorings include apple (pomme), banana  (banane), pineapple (ananas),apricot (abricotier), plum (prunier),cloudberry  (plaquebière), lemon  (citron), and blueberry  (bleuet) and are sure to liven the palate to any drinker who loves sour candy.

But if the lambic is too much for the wine drinker, try any belgian beer because the earthy undertones have a more soothing flavor than the zing of a lambic.  Start with something like a saison or a dubbel.  Where as the saison will have earthy, refreshing characters, the dubbel will have sweet, dark cherry, fruity flavors that aren’t nearly as pungent as the lambic.

So that takes care of half the problem.  But what about those who were just ill-fated with a beer they didn’t like?! Well, that’s any even easier fix.  Ask them what they didn’t like about their last beer and there you will have your answer.  If it was too bitter, stay away from hops; if it was too heavy, go lighter; if it had to many coffee flavors, then go easy on the malt! A lot of the time, people aren’t accustomed to the bitter flavors from hops, so just start off easy on the pale ale spectrum unless they want something citrusy and bitter.

For someone who doesn’t like hops but thinks coffee porters are too heavy, go for a medium bodied lager with a clean, creamy finish. This will keep away the bitter bite, but give them a malty effect without the heaviness of a porter or stout.  For someone who doesn’t want a malty beer, but doesn’t want to go as far as the all-bitter IPA, try out a pilsner or kolsch. I mean, it’s not the most flavorful beer in the world, but sometimes that’s what a beer rookie needs to realize that beer is awesome.

2. Give the haters what they need- Tasters!

If your customers don’t like beer, then they are probably not privy to beer descriptions either. So don’t talk about a beer without lending a sample.  This way, they can taste what you are describing and are more likely to enjoy their beer experience.  Beer exploration is the best way to find something for everyone and opening the doors of the beer world is sure to get their curiosity to peak and your sales to rise.  So don’t give up- there’s a secret beer lover in all of us waiting to be found!

 

Beer and Chocolate - A Match Made in Heaven

by Lia Andrews

            Valentine’s Day may be over, but that doesn’t mean you have to put the chocolate away yet!  It’s still cold out there which means there’s plenty of roasty, full-bodied beers to keep you and your love warm.  And what better way to compliment beer than with chocolate? That’s right! And unlike wine, beer can match those deep, chocolate, malt characters perfectly.  Whether the chocolate is brewed with the beer or left to be enjoyed later, you’ll see why everyone is coming to find that beer and chocolate is a match made in heaven.

            Why do the two mold so perfectly together? Think about it. Just as beer can be paired with countless dishes, from spicy plates to fruit cocktails; chocolate covered candies span from veggies, hot peppers, fruit and insects.  So why not take two of the most compatible flavors and see how they compliment each other?

            That’s what Éclat Chocolate of West Chester, Pennsylvania did for this Valentine’s Day, and not only did this event help advertise the store’s premium ingredients, but it also highlighted many of the flavors that the beer brought out during tasting.  Five different chocolates debuted that night and after each was paired with a local micro-brew, guests were left blissful and satisfied.

            Of the five chocolates served, the first was African east coast Tanzania which yielded “intense, dark chocolate flavors.”  Served with a Bourbon Russian Imperial Stout, the robust vanilla and Bourbon flavors from the beer paired well with the rich the chocolate flavors.  The second to appear was the Aleppo Pink Peppercorn which contained “subtle heat” provided by a special chili grown in Syria’s Aleppo Valley. The roasted chocolate and burnt malt characters from the Russian Imperial Stout delicately swirled with the chili and dark chocolate flavors, making this pairing one of the crowd’s favorites. Third in line was Madagascar whose beans flourish from the red soil off the coast of Africa. This chocolate contains fruity yet spicy aromatics and delicate, dark characters. Paired with a chocolate stout, the chocolate’s intricate layers of flavor were exposed with each delicious bite. After came Arriba, whose beans grow only in the “lush and tropical valleys of Northwestern Ecuador.” This milk chocolate retains an intense cocoa flavoring and finishes creamy and fruity. Pairing Arriba with a cherry chocolate stout brought out the chocolate’s herbal and spicy undertones. And finally, the Mélange, which is a traditional French recipe, featured crushed walnuts, dried cranberries, candied orange peel, and crushed cocoa beans over a house-blended chocolate.  Paired with sour Flemish Red, this pairing brought out the fruit flavors and tangy notes within the dark chocolate making this another favorite.

            So there you have it: A great way to have you beer and drink it too! Events like these are the perfect way to advertise beer, wines, food, etc. and give the community something new to try. So gather your favorite chocolate desserts, buy some beer and getting cracking! It’s a hard job, but I think you’ll be up to take on this challenge.

 

Belgium Comes to West Chester, Pennsylvania’s Iron Hill Brewery

by Lia Andrews

On January 28th, locals, brewers, beer nerds, friends, families, regulars and first-timers paraded inside Iron Hill Brewery for their 7th annual “Belgium Comes to West Chester” event.  Breweries from up and down the East Coast sent kegs of their favorite, experimental, and rare Belgian brews for a day of sampling, sharing, and fun.  With 29 Belgian beers on tap, not including Iron Hill’s own house and seasonal beers, customers had their choice of 12oz. pours, 24oz. mugs (if they are a part of Iron Hill’s Mug Club) and three samplers which offered 4oz. each of 10 different beers.

 And having a plethora of Belgian beers was not the only highlight for Iron Hill. The event, which is mirrored off of Brewery Ommegang’s “Belgium Comes to Cooperstown” in New York, boosted sales by 30% for the day; Mug Club (Iron Hill’s loyalty program) increased by 200% and the restaurant filled to optimum capacity. “Without a doubt, this day was the busiest we have seen for this year, Thanksgiving Eve included,” said Kevin Love, key manager at Iron Hill Brewery West Chester.

But what it takes to get all of these brews under one roof is harder than it seems. Larry Horwitz, Iron Hill’s Regional Brewer, was thrilled to receive kegs and barrels from brewer friends in and out of state, but getting the beer was a whole job itself. Some were shipped, other beers had to be picked up, dropped off, bought from distributers, and sometimes out-of-town brewers made the journey to personally drop off their kegs.  On top of obtaining all the beers, adding 30 extra beers to the 15 beer Iron Hill lineup was a semi-stressful task. “But it’s all worth it for the company. BCWC [Belgium Comes to West Chester] not only brings in extra cash, but it’s a “wow factor” that keeps people talking,” said Horwitz.

Events like BCWC are a great way to inspire loyalty in your restaurant or bar and help create ties with other breweries, distilleries, eateries, etc. BCWC also featured dinner specials that were traditional Belgian style.  So if people weren’t coming for the beer, they were definitely there for the food.  These kind of events are so successful because they give people something to look forward to and leave them with a unique experience. 

So even if you don’t have the means to throw something as big as BCWC, think about what kind of themes your business advertises and what you would like to introduce to your customers.  The more unique, the more people will talk.  Don’t be afraid to take risks; you’ve already taken a leap of faith creating your business. Show your customers why your restaurant or bar is so special.

Nashville Originals Restaurant Week

by Lia Andrews

Nashville’s Original Restaurant Week is in full swing right now, and that means all of the local restaurants are packed with hungry Nashvillians supporting their local home-grown restaurants! Yum! 

 

Every year, during this special week, Nashville’s original restaurants create multi-course meals for a fraction of the price so that they can introduce themselves to new customers and remind their city why Nashvillians can have such pride in themselves and their cuisine.  Although most of the meals, select menus and deals are saving themselves for the dinner table, more and more restaurants are offering lunch and brunch specials all week!

What does this mean for your restaurant?

The best part about Nashville’s Original Restaurant Week is that it not only introduces people to eateries outside of the every-day chain restaurants, but it creates a sense of unity and home within the city for the restauranteurs and the community. With that being said, you don’t need to live in Nashville to have an Original Restaurant Week.

Many townships today, despite their size, love sharing this same “one big happy family” feeling. Eating locally is a great way for people to get out of the house, enjoy something new, and continue supporting for their community. 

So talk to other local restaurants and come up with something similar- or something completely new and exciting! Some towns go so far as to have stands outside their restaurants where people can sample and walk around all day long.

Even if you don’t have the time to try and put together an entire restaurant week or day, you can always advertise your own “restaurant’s week” with an extra special’s list and bigger deals to motivate customers to stop in.  The whole point is to remind people that their community and eating locally are important aspects of their town’s growth and development and that eating at your restaurant can make a difference not only in your’s and their lives, but in the community’s too!

Smokin' and Drinkin'

by Sean Ivins

"Isn't making a smoking section in a restaurant like making a peeing section in a swimming pool?"
~George Carlin R.I.P.

I couldn't agree more.  As a smoker myself, there is nothing I deplore more than coming home to my loved ones covered in the scents of my habits.  That's why I gladly step outside despite whatever weather conditions just to enjoy a smoke.  But when it comes to business for a bar, the results of the smoking bans throughout the US can speak for themselves.  If you want a scary dose of business reality, click the link below:

http://www.smokersclub.com/banloss3.htm

That's right...

Closed.

Closed.  Closed.

Closed.  Closed.  Closed.

Since the smoking ban, bars are losing business left and right.  To find the exact answer to this outside of the obvious logical conclusions, let's meet my friends Math and Science.  To start, let's talk about smokers.  In 2009, It was estimated that 43 million smokers were in the US alone.  Of those smokers, 43% were female and 57% were male.  In the business world, it's best to avoid isolating a specific group of people by gender or race.  Since you are looking at a substantial amount of people who are cut right down the middle by gender, this is something worth addressing.

To make ends meet here, the solution is simple: doll up that outdoor smoker's section!  How do you do that?  Why just sit back and enjoy my personal rant as a smoker on the subject of outdoor smoking sections...

 Ahem...

1.  It's cold out.  Outdoor space heaters cost less than $200 dollars ya cheap turds!

2.  It's hot out.  Did you ever think of putting a fan out there?!

3.  It's raining.  Gazebos are pretty cheap and add to the decor!

4.  I feel like a rejected animal.  Put up some decorations.  Make me feel welcome!

5.  Your little bucket of butts smells and it looks awful.  Get creative!

Oh, how this list could go on.  But let's take a look at exactly why a bar should put out a one time payment of less than $300.  It's back to some good ol' math.  As of 1994, a study had been done concluding that those who had admitted to being dependant on alcohol were three times more likely to be smokers, and people who admitted to being consistent smokers were four times more likely to be drinkers.  That means that the average smoker enjoying your space heater is 75% more likely to come in for a beer!  And 80% of the people in your bar already will feel like you actually care about them despite their smoking habits!

Of course these studies neglect the fact that some people refuse to admit to being smokers by clinging to the age old saying, "I only smoke when I drink."  Is this a myth?  Science to the rescue!  Smoking releases certain neurotransmitters such as dopamine, something you may have heard of in mood stabalizer commercials.  The feeling is euphoric and pleasurable.  Smoking also releases epinephrine into your sympathetic nervous system.  In lamens terms, it peps you up, leaving a refreshed feeling.  These effects can last anywhere from 10-45 minutes depending on the users tolerance and consumption.

Alcohol is the perfect counterpart for such a drug as it increases seritonin levels, very similar to dopamine, which results in that euphoric feeling associated with drinking and being drunk.  Strangely enough, alcohol also decreases that pepped up feeling by lowering your adrenaline output.  This leads to the chain smoking associated with smoking and drinking as the cigarettes keep you going, and the alcohol adds to the euphoria.  This is why making sure each one of those cigarettes pleasurable is so vital.  It keeps your clientel coming in for more and more!

So set up your fans and space heaters, put a roof up outside, and make your cigarette bucket into a ring toss game!  Its time to welcome the smokers out there who are still willing to pay the outrageous prices for a pack of their poison.  Moralities set aside, this is business people, and the numbers don't lie.  So see what you can come up with for your bar.  Cheers!

 

Finding Your Very Own Seasonal Beer

Do you have your “go-to” beer but don’t know where to go next? Don’t limit yourself to the same beer all year! One of the greatest parts about beer is its versatility. Of course, you’re always going to have your year-round favorites, but sampling seasonal beers will help you broaden your tastes and help you find those special beers that fit the season and tingle your taste buds. And with all the different styles, flavors, and bodies, you’re bound to find a beer that not only suits your style but diversifies you from your friends. You all have different tastes, so why drink the same beer?! No matter what season, seasonal beer brewers are always trying to include special ingredients that represents the time of year. So let’s figure out where you fit in the seasonal spectrum! And remember, just because you fall into a certain type of beer, it doesn’t limit you to that style. There are plenty of different flavors to fall in love with, so let’s get started!

For the Light Beer Drinker: If your go-to is an All-American light beer, with a crisp taste and finish, then any beers that offer you the same light body and flavor will be the best choice for you. Summer is the biggest time for you to shine because winter tends to take on hardier beers, but that’s not to say your out of luck! Pilsner beers are around all year! Although Pilsners have a distinct hop finish, they are still light in taste, body and color, so you’ll still find it cool and refreshing. If you don’t like a bite at the end, German Kölsh beers are also a nice year-round seasonal choice and softens the slightly hoppy finish that a pilsner brings. If you want something with a seasonal flavor, you’re best bet for the summer is a Belgian Wit beer- like a Blue Moon or Hoegaarden which is a wheat beer full of citrus and coriander flavors. Usually garnished with an orange, Belgian Wit beers will keep you feeling fresh all summer. In the winter, those same Belgian Wit flavors become engrossed in winter with Bell’s Winter White Ale. This beer took out the summer spice and added some malty warm notes to their mixture of clove and fruity flavors. So no matter what the season, light is always in style.

For the Malty-Beer Lover: If you aren’t into bitter beers but still want a lot of flavor, malty beers are your answer. This includes Yuengling drinkers all the way to Guinness lovers. So what you should look for in a beer is a roasty and malty flavor. And whether you like a light malty beer or a full bodied, in-your-face brew, you can match both of these kinds of beers with the weather outside. Heavy porters and stouts are an obvious choice in the middle of winter, but to try some great seasonal beers, check out Samuel Adams’ winter variety pack. Whether you’re building your own six pack or purchasing a variety pack case, Sam Adams’ seasonal beers are chalk full of all different flavors, including some great malty beers.

For the medium bodied beer drinker any Dunkelweizen, Pumpkin Ale or Oktoberfest will do the trick in fall and winter. And for the bring-it-on, heavy body beer drinker, try Sam Adam’s “Black and Brew Coffee Stout” which is full of a deep smoky flavor and blended with malts that provide a caramel and toffee sweetness. In the summer, it’s a little hard to drink heavier beers, but a vienna-style lager is a medium bodied malty beer that is sure to be refreshing and flavorful!

For the Bitter Beer Enthusiast If you like something bold and hoppy, then APA’s (American Pale Ale) and IPA’s (Indian Pale Ale) are right up your ally. There are tons of different APA’s and IPA’s to choose from, but if your looking for a winter IPA, Sly Fox has just released their “Odyssey Imperial IPA” which leaves a continuous bitter flavor in your mouth from start to finish. Because it is a double IPA, this means more malt, hops, alcohol and body, but at least this bitter beer won’t leave you feeling bitter cold.For summer drinking, Victory Brewing Company’s “Summer Love” has a distinct fresh-cut-grass mixed with a citrus lemon that leaves the palate feeling cool and refreshing. APA’s are made with American hops that has a lot of citrus flavors as it is, so if you like a fruity start to your beer that ends in a bitter finish, APA’s are a great choice.

And that’s your very basic guide to the seasonal brew world. But it shouldn’t limit you to one category. People can like the same beer for completely different reasons. It’s all trial and error, so gather some friends and some seasonal beers and find your new favorite!