By Andy Guy of BeerFM.com

Nothing signals the arrival of spring turning to summer like the smell of the charcoal tailgating grill, a freshly cut lawn, or perhaps the sound of chirping birds. But what exactly do they have in common with beer? Quaffable, refreshing American Pale Wheat ales, that’s what!

By Andy Guy of BeerFM.com

Bridging the gap between the rich, heavy beers of winter and the light, crisp lagers of summer, you’ll find Helles (bright) bock or Maibock (May bock), most often adorned with goats on their labels, gracing the shelves. This delicate and tough style to brew is relatively new in terms of “bock style,” as the pale malts that are used to produce maibock beers weren’t even around until early in the 19th Century.

By Andy Guy of BeerFM.com

It’s no secret that beer and wine have been competing for ages (a whole discussion for another day). The more approachable of the two has always been vying for a chance at the table as a compliment to culinary experiences, and about three hundred years ago, a move was made to more closely equate the two. Bass initiated the first commercial title “barley wine,” sometimes written barleywine, or more commonly seen labeled as barleywine-style nowadays.