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.
Southampton Biere de Mars
Brewmaster Evan Addario uses traditional methods, fermenting his rustic wheat- and barley-based beer at cold temperatures and aging the brew for four weeks to emphasize its crisp, lagerlike character. [southamptonpublickhouse.com]