12 Months
Beer Styles by Season
Your complete month-by-month brewing schedule. Brew what the season calls for. Drink what you brewed two months ago.
See the PlanPlan Overview
What This Calendar Does for You
Who it's for: Homebrewers and beer enthusiasts who want to brew seasonally and always have the right style on tap.
The goal: A year of perfectly timed brews — drinkable results matched to the season you're in.
How to use it: Check the current month. Brew what's listed. Drink what's ready. Follow the notes for timing adjustments.
End result: 12 beers brewed, a rotating tap of seasonally appropriate styles, and zero guesswork.
The Schedule
12-Month Brewing Calendar
| Month | Action | Notes |
|---|---|---|
| JAN | BrewRobust Porter OG 1.056 · ABV 5.5% · Ferment 64°F · 2 weeks |
Dark, roasty, and forgiving for winter brewing. Perfect first batch of the year. |
| DrinkOktoberfest Märzen Brewed Aug · Lagered Sep · Ready now |
Rich malt backbone with toasty Vienna character. Drink while the porter ferments. | |
| FEB | BrewChocolate Stout OG 1.060 · ABV 5.8% · Roasted barley + flaked oats · Ferment 65°F |
Rich and full-bodied. The flaked oats give a silky mouthfeel. Condition through March. |
| DrinkRobust Porter Brewed Jan · Conditioned 4 weeks |
Peaked and ready. The roasty malt shines at 4-5 weeks post-brew day. | |
| MAR | BrewIrish Red Ale OG 1.048 · ABV 4.6% · Roasted barley for color · Ferment 64°F |
Simple malt bill. Perfect St. Patrick's Day brew. Caramel sweetness, low bitterness. |
| DrinkChocolate Stout Brewed Feb · Conditioned 4 weeks |
Deep chocolate and roast notes. Still cold enough to enjoy a heavy stout. | |
| APR | BrewKölsch OG 1.046 · ABV 4.6% · German ale yeast · Ferment 60°Cold condition 4 weeks |
Crisp, clean, delicate. Ferment cooler than most ales. Cold-condition for clarity. |
| DrinkIrish Red Ale Brewed Mar · Ready late Mar / early Apr |
Easy-drinking malt character. Bridges the gap from dark winter beers to light spring ales. | |
| MAY | BrewAmerican Wheat Beer OG 1.048 · ABV 4.8% · 50% wheat malt · Ferment 66°F |
Light, refreshing, crushable. Use clean American yeast — no banana/clove. |
| DrinkKölsch Brewed Apr · Cold-conditioned 4 weeks |
Crystal clear and crisp. Your first lawn-mower beer of the season. | |
| JUN | BrewSession IPA OG 1.045 · ABV 4.7% · Citra + Mosaic · Ferment 67°F |
Big hop aroma, low ABV. Dry hop with 2 oz Citra + 1 oz Mosaic for tropical punch. |
| DrinkAmerican Wheat Brewed May · Ready 3-4 weeks |
Light body, subtle grain sweetness. Pair with grilled fish or a summer salad. | |
| JUL | BrewBlonde Ale OG 1.042 · ABV 4.2% · Clean and simple · Ferment 65°F |
Lightest beer of the year. Clean Pilsner malt base. Perfect for non-craft-drinking friends. |
| DrinkSession IPA Brewed Jun · Drink fresh for hop aroma |
Hop aroma fades fast — drink within 3 weeks of kegging. Tropical, citrusy, crushable. | |
| AUG | BrewOktoberfest Märzen OG 1.056 · ABV 5.6% · Munich + Vienna malt · Ferment 52°F · Lager 4+ weeks |
Brew now, lager through September. This is your Oktoberfest showpiece. Start early. |
| DrinkBlonde Ale Brewed Jul · Ready 3 weeks |
Peak summer drinking. Clean, light, and universally liked. Bring it to every cookout. | |
| SEP | BrewAmerican Brown Ale OG 1.052 · ABV 5.0% · Crystal + chocolate malt · Ferment 66°F |
Malty, nutty, with a hint of chocolate. Cascade + Centennial for balanced bitterness. |
| DrinkKölsch Brewed Apr · Still drinking well from keg |
Still crisp and clean. A perfect late-summer refresher as temps start to drop. | |
| OCT | BrewWet Hop IPA OG 1.062 · ABV 6.2% · Fresh Centennial · Ferment 67°F |
Use fresh hops from the harvest. Late-add and dry hop only. Bright, grassy, seasonal. |
| DrinkOktoberfest Märzen Brewed Aug · Lagered 6+ weeks |
The payoff. Rich, toasty, malty. This is why you brewed it in August. | |
| NOV | BrewWinter Warmer OG 1.070 · ABV 6.5% · Brown sugar + cinnamon · Ferment 66°F |
Spiced and warming. Add cinnamon, nutmeg, and allspice at flameout. Holiday-ready. |
| DrinkAmerican Brown Ale Brewed Sep · Ready 5-6 weeks |
Malty and nutty with enough body for cool November evenings. | |
| DEC | BrewBelgian Tripel OG 1.080 · ABV 8.2% · Belgian candi sugar · Ferment 68°F |
End the year with something big. Abbey yeast gives fruity, spicy character. Age 6 weeks. |
| DrinkWinter Warmer Brewed Nov · Ready for holiday parties |
Spiced and warming. Perfect for holiday gatherings. The cinnamon and brown sugar shine. |
Practical Notes
Before You Start Brewing
Liquid yeast: Order liquid yeast strains 2 weeks before brew day. They need time to ship and sometimes a starter. Dry yeast (US-05, S-04, W-34/70) works as a reliable substitute for any recipe.
Fermentation timing: Each recipe assumes 1-2 weeks primary fermentation plus 1-2 weeks conditioning. Lagers need 4+ weeks cold conditioning. Adjust your brew day forward if you need a beer ready by a specific date.
Missed a month? Skip it and move to the next style. These beers don't depend on each other — brew what fits your schedule. You can also run two fermenters simultaneously to catch up.
Temperature control: Fermentation temp is the #1 variable. A $30 temperature controller + used fridge gives you lager capability year-round. Without it, brew ales in summer and lagers in winter when ambient temps cooperate.
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