Temps have topped 70 degrees more than once this month, and that’s all it took to get us thinking about what we’ll be drinking on the patio this summer. Care to join us? Check out three of our favorite warm-weather beer styles, plus our suggestions for where to drink them and where to bring ’em if you’re doing the BYOB thing.
AMERICAN WHEAT BEER
Brewed with both malted barley and wheat, this U.S. variation on German weissbier is fruity with mild hoppy spiciness. It’s commonly unfiltered, giving it a cloudy appearance and a yeasty taste.
Our pick: Kalamazoo American Unfiltered Wheat. If you spent last summer lamenting the loss of seasonal fave Bell’s Oberon Ale, which exited the Chicago market in 2006 after a distributor dispute, take heart: Reinforcements just arrived. No, it’s not Oberon. But we’re suckers for an underdog.
Get it: This is the perfect salad beer, if there is such a thing. Try a pint ($5) with the Handlebar Salad ($9.25) at Wicker Park’s Handlebar (click for details).
Bring it: Wheat beer is light enough for brunch too. Bring some to Uptown BYOB Cafe Too (click for details) to sip with a seasonal fruit plate ($7).
PILSNER
Light lagers with a dry finish, Pilsners are the world’s most popular beers. Their popularity, however, is due in large part to mass-market American versions like Budweiser—not the best example of the style. For more character, stick to European-style pilsners.
Our pick: Lagunitas Pils. This Czech-style pilsner has a lemony aroma, spicy hop flavor and a crisp finish. We could drink it all day.
Get it: Pilsners and seafood are a natural pairing. Order a bottle ($6) with the chili flake and garlic mussels ($14) at The Bluebird Bistro and Wine Bar (click for details).
Bring it: Because the hops enhance moderate spiciness, pilsners go well with Mexican food. Bring a bottle to Lincoln Square BYOB Los Nopales (click for details), where Mexican seafood specials abound.
SAISON
These pale ales, which originated in French-speaking Belgium, were once the refresher of choice after a day in the fields. They tend to be dry, crisp and quite carbonated—in other words, highly quaffable.
Our pick: Foret Organic Saison. This brew from Belgium’s Brasserie Dupont (which also produces Saison Dupont) is characteristically crisp and comfortingly earthy.
Get it: The herbal and lemon aromas and earthy flavors pair nicely with the wild herb and cheese flatbread ($10) at Crust (click for details), where a bottle goes for $9.
Bring it: Dry beers work well with fiery foods. Bring a saison to Thai BYOB Sticky Rice (click for details) to balance the spicy noodle dishes and curries.
M. Kathleen Pratt is the Metromix print producer. [ M. Kathleen Pratt is the Metromix print editor. ] kpratt@tribune.com