Seasonal beer

[8] General characteristics include a fruity flavor and smell, light or bitter hoppiness, pale orange body, thick head, and a light- to medium-body.

[3] In Germany and the United States, Oktoberfestbier or Märzen, originally produced for the Oktoberfest celebrations held in Munich, are commonly released throughout September and October.

Beers served at modern Oktoberfests tend to be lighter lagers, while traditional recipes are amber-colored, dry, and malty.

[15] Prior to the times of the Industrial Revolution in the mid-eighteenth century in England, some winter warmers were aged in barrels for months, and even years, which added to their flavor profile.

[15] Winter warmers also sometimes have spices added for additional flavor and tend to be full-bodied, darker, and malt-driven styles.

Spices used in Christmas beer varieties includes allspice, cardamom, cinnamon, clove, nutmeg and star anise.

[18] The origin of Christmas beer is typically traced to medieval Scandinavia, where it was brewed for the celebration of the Nativity.

[18] The addition of spices to Christmas beer occurred in the late 1980s, under the auspices of the Anchor Brewing Company.

[23] Oktoberfestbiers are the beers that have been served at the festival since 1818, and are supplied by six breweries: Spaten, Löwenbräu, Augustiner-Bräu, Hofbräu-München, Paulaner and Hacker-Pschorr.