In northern France in the 1800s, at the end of the fall harvest, farmers would blend their fresh-picked hops, barley, and wheat malts into brews to be aged in barrels over the winter. The resulting beer, served in March – hence the name Biere de Mars, or "March Beer" – was smooth, bright, and complex, with hints of citrus and spice. A growing number of American craft brewers are now attempting this style, using traditional methods as well as modern-day twists, only you can drink them all Spring. Here are three to crack open today.
New Belgium Biere de Mars
The makers of craft favorite Fat Tire ale ferment their Biere de Mars right in the bottle, with a combination of wild yeast, lemon peel, and the herb lemon verbena. This process results in a beer that's both sweet and tart. [newbelgium.com]