March 21, the first day of spring, heralds the return of seasonal delicacies, like the first stalks of asparagus and sweet spring peas.
These are all good things, but I anxiously await the release of spring beers; classic beer styles brewed to celebrate the season, spring events and holidays; iconic beer styles, from the classic German bocks to spicy Irish red ales and stouts. And don’t forget Belgian-style sours and hoppy IPAs – all styles 21st-century craft brewers, as well as St. Louis’ brewing giant, Anheuser-Busch In-Bev, embrace.
Famous among traditional spring beer styles are the German bock beers. Bock beers have filled steins each spring for over 500 years. These seasonal lagers range in colors from light amber to dark caramel brown, and are bottled in three varieties. Regular bock is a malty, less-intense beer, as compared to Doppelbock, a rich, dark malty beer first brewed by Munich monks who favored who during Lenten fast. Maibock is a malty, hoppy, lighter-colored beer, the favorite during Maifest celebrations.
Emerald Isle brewers’ famous spring red ales honor St. Patrick with stouts, aka black ale. Guinness is the world’s most famous black ale. Its Dublin brewery has become a bucket-list destination for dedicated beer enthusiasts and tourists. Guinness reports over 13 million pints of Guinness Stout are consumed worldwide each St. Patty’s Day.
Perhaps the best spring beer is the brew I order to complement my dinner or the season’s first ballpark brat. When pairing that beer with food, Anheuser-Busch brewmasters recommend complementing or contrasting flavors to create a balance. For example, light lagers with subtle flavors complement such delicate flavors as seafood, fresh fruit and simple salads. Hearty and malty flavors of bock-style beers complement bold-flavored foods. Dark lagers pair nicely with grilled meats. Light lagers’ crisp finish is a perfect match and helps reduce the heat found in spicy Mexican, Thai or Indian cuisines.
To hone one’s palate- and beer-pairing skills, go back to school, Beer School at A-B’s historic downtown brewery. It’s a 45-minute class that takes students (21 years and up) through the basics of beer styles, proper pouring technique, and, of course, food pairing.
Beer can enhance countless recipes. Cooking with beer is simple, if you follow these two rules: Don’t be afraid to experiment, and don’t cook with any beer you don’t like drinking. If you don’t like how a beer tastes in a glass, you probably won’t like it in your recipe. When learning how to cook with beer, begin slowly, using simple recipes, such as beer cheese or steamed mussels. Or experiment by adding beer to gravies, sauces and marinades.
Sampling spring beers and foods are best discovered at nearby beer festivals and events. Don’t miss out on the opportunity to sip and sample at one of these events:
Schlafly Stout & Oyster Festival: Friday, March 22 (5 to 9pm) and Saturday, March 23 (11am to 9pm) at the Schlafly Tap Room. Indulge in mountains of oysters paired with stout and anything else you fancy in the glass. schlafly.com/tap-room-brewpub
9th Annual Missouri Beer Festival: Saturday, March 16 (1 to 4pm) at Holiday Inn Expo Center, Columbia, Missouri. A craft beer showcase, featuring craft beers from tiny microbrewers to the biggest breweries in the nation. missouribeerfestival.com
24th Annual St. Louis Microfest: Friday, May 3 (6 to 10pm) and Saturday, May 4 (1 to 5pm and 6:30 to 10pm) in the Upper Muny Parking Lot. Late spring’s ultimate beer fest, where craft, national and international beers are sampled, along with a slate of musical entertainment and food vendors to benefit Lift for Life Gym. stlmicrofest.org
Beer-Steamed Mussels
1/2 cup minced onion
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
1/4 cup chopped parsley
1 tablespoon oil
Kosher salt and pepper to taste
1 1/2 pounds mussels, rinsed and cleaned*
1 12-ounce bottle bock beer or any amber-colored beer
2 tablespoons butter
Chopped parsley for garnish
In a large saucepan, sauté onion and garlic in butter and oil for a few minutes over medium heat. Add pepper flakes, parsley, salt and pepper. Pour in beer, and add mussels. Simmer for 5 to 10 minutes, until mussels begin to open. Remove from heat, toss in butter, and garnish with extra parsley. Serve with crusty French bread. Makes four servings.
*When cleaning mussels: Make sure opened mussels will close if they are tapped a couple of times. If mussels don’t close, discard.
Corbett is the author of “The Gilded Table,” “Pushcarts & Stalls: The Soulard Market History Cookbooks” and “Unique Eats and Eateries of St. Louis.” She can be contacted at suzannecorbett@me.com.
