Counter Culture Spring Brewing: Think Outside The BOX
Every spring, breweries all over the country ask what the next round of beers will be on tap. IPAs are always in the mix. A seasonal hazy makes sense. But what if the most interesting thing you could brew this spring has nothing to do with either of those?
ESBs, American Pale Ales, Spring Bocks, and American Lagers are styles that thrive in warmer weather — and styles that most breweries aren't giving enough credit. Here's why they could belong in your spring rotation, and what hops from The HOPGUILD's Counter Culture lineup make them worth building into your rotation.
The ESB: Underrated, Sessionable, and Perfect for a Patio
The Extra Special Bitter doesn't get nearly enough love in the American craft market, which is exactly what makes it interesting. It's approachable without being boring, malt-forward without being heavy, and bitter in a way that actually invites another sip. For spring, when your customers want something flavorful but not fatiguing, an ESB hits a note that most tap lists are missing entirely.
For hops, Anchovy is a surprising fit here. Don't let the name fool you — what Anchovy delivers is watermelon hard candy, raspberry, and dank pine, with enough alpha acid (12.6%) to earn its place as a bittering addition while still shining in late whirlpool and dry hop. Pair it with Brewer's Gold for a bittering backbone that brings earthy fruit character and a classic sensibility, then let Anchovy carry the aroma. The result is an ESB that respects the style and still gives drinkers something they haven't tasted before.
The American Pale Ale: A Spring Staple Done Right
The pale ale is one of the most dependable spring styles there is — and one of the easiest to brew forgettably. A good spring pale should feel bright and specific, with hop character that reads as fresh rather than generic citrus.
Tangier was developed at Segal Ranch and does one thing exceptionally well: it smells and tastes like navel orange, and it transfers that character into the finished beer. Orange creamsicle, orange blossom, and a citrus intensity rated at 9 out of 10. For a spring pale ale, use it in the whirlpool for aroma and dry hop for the finish. If your program has room for a single hop showcase, Tangier can carry it on its own. If you're looking for a more classic route, NY Centennial is another proven pale ale workhorse with grapefruit, orange, and floral roses with the kind of survivable aroma that holds up through dry hop and whirlpool alike. Pair it with NY Triumph for complementary citrus notes and a New York grown story worth putting on your tap card.
The American Lager: Clean & Crushable
Lager gets dismissed a lot in craft brewing circles. That's a mistake, especially for spring. A well made lager is one of the most technically impressive things a brewery can put on tap, and customers who are moving away from heavy beers in March and April will find their way to it fast.
Zumo — named after the Spanish word for citrus zest — was developed at Segal Ranch specifically around lime character, and it delivers. Bright lime zest, grapefruit, and a smoothness that comes from its lower alpha acid content, which means clean bitterness without intrusion. Use it in the whirlpool and dry hop to pull the citrus through into the finished glass. For a Mexican-inspired lager or a spring pilsner, pair it with NY Cluster or Domestic Sterling for bittering and let Zumo handle everything the drinker actually notices.
The Spring Bock: The Style That Sells Itself
If you've never brewed a spring bock, this is the year to try it. Bocks are traditionally associated with the seasonal change — brewed to celebrate the transition out of winter — and the style's rich malt character gives you a backdrop that's hard to find anywhere else in the spring lineup. It's hearty enough to feel intentional but clean enough to drink on a warm afternoon.
For hops, Anchovy works again here, this time letting the bock's malt do the heavy lifting while the late addition hop character adds an unexpected layer of candy fruit and pine. Keep the hopping restrained and focused on aroma. The contrast between Anchovy's fruit forward profile and the style's deep malt character is what makes it worth doing.
Think Outside the Box This Spring
None of these styles are obscure — they've been around longer than most of the hops people are clamoring for right now. What they have in common is that they're underbrewed, underhyped, and genuinely good fits for the season.
The Hop Guild's Counter Culture lineup — Anchovy, Tangier, and Zumo — along with complementary varieties like NY Cascade, NY Triumph, NY Centennial, and Sterling, gives you the ingredients to build a spring release that doesn't look like everyone else's.
Shop the full lineup at thehopguild.com or reach out to talk spring contracts before availability closes.
