Although the temperature lingers in the twenties this morning, the sun is shining and the weather report says it should be more autumn-like by the weekend. With that assurance I continue my review of fall beers.

Before moving away from specialty beers I should mention one other that exists in a place of its own. Fallen Apple from Furthermore Beer in Spring Green, Wisconsin is a limited batch fall beer brewed at the height of the apple harvest. For this beer brewer Aran Madden makes a specially formulated recipe reminiscent of a cream ale. This is combined in the fermenter with fresh pressed apple cider delivered to the brewery from an orchard nearby. The two are fermented together to create a beverage that I have compared to Apple Jolly Rancher™ infused champagne. Light and effervescent, Fallen Apple’s flavor begins as a lightly corny and moderately bitter ale. Somewhere mid-palate it explodes into a bright, tart cider/beer blend that is perfect for those warm, early fall days. It is so light and refreshing that you completely forget about the nearly 7% ABV until you feel the buzz from your first glass.

Although not a fall specialty, American Amber Ale is another beer style that is perfectly suited to autumn. American Amber is basically an American pale ale with amped up caramel malt character. While still assertively bitter and with plenty of hop flavor and aroma, the increased maltiness makes for a richer, sweeter beer. West Coast versions, like Rocket Red from Bear Republic, can be intensely bitter while those from the Midwest and East are generally more subdued. There are a couple of very nice local and regional examples of Amber Ale available in the Twin Cities. Rush River Unforgiven Amber is a pub standby for me. Slightly cloudy from dry-hopping, Unforgiven Amber has a smooth, rich caramel malt profile balanced by abundant citrus and pine hops. Another good local choice is Mesabi Red from Duluth’s Lake Superior Brewing Company. Mesabi Red is a bit more intense than Unforgiven, with a bigger malt profile that includes biscuit notes with hints of roast, and bitterness that is correspondingly higher. A couple of great examples from further away are Bell’s Amber and Anderson Valley Boont Amber. You can find the Bell’s in Minnesota. For the Anderson Valley you will have to travel to Wisconsin. I believe you can also find the afore mentioned Bear Republic Rocket Red in Wisconsin.

One step further down the beer color wheel and no less brilliant for fall is Brown Ale. A darker and more toasty/roasty cousin of the American Amber, American Brown ales tend to balance toward the malt with rich caramel flavors and light notes of roast and chocolate. The slant toward malt does not, however, mean that hops aren’t prominent. Most American Browns still feature assertive bitterness and ample hop flavors, favoring earthy and resinous varieties over bright citrusy. These are smooth, easy-drinking beers with enough toastiness to take the edge off the chill air. The best local example is Chestnut Hill from Lift Bridge Brewery. One of my Autumn Brew Review top five, Chestnut Hill has a complex malt profile with nutty notes of toast, roast, and caramel. The malt is balanced by spicy hops, and a wisp of cinnamon in the background adds character. At 7% ABV it provides nice fall warmth but is still light enough to have a couple. Also in this category is Surly Bender. More assertive and bitter, it retains the smooth Brown Ale character with notes of toast, cocoa, coffee and caramel. The addition of oats gives it a rich, velvety mouthfeel. It is my favorite beer from Surly. A regional favorite of mine is Bell’s Best Brown. A slightly sweeter and less complex session brown, Best Brown still has plenty of roasty, toasty malt goodness for an autumn night around the fire pit. The English browns tend to be sweeter and subtler in character than their American cousins. Samuel Smith’s Nut Brown Ale is an example that should not be forgotten.

You can’t talk about the beers of fall without mentioning Oktoberfest/Märzen. Originally brewed in March at the end of the legal brewing season in Germany, these rich caramel lagers were stored cold in caves over the hot summer, to be consumed in the fall to celebrate the harvest. Full flavored caramel malt dominates, but is balanced by spicy German hops and a crisp, dry lager finish. My favorite here is Ayinger Oktoberfest/Märzen, but there are several authentic German examples available. Closer to home try the examples from Bell’s or Schell’s. Surly‘s Surlyfest is an interesting and tasty Americanized fest beer. The Oktoberfest caramel base is recognizable, but the addition of spicy rye malt and ample American hops make it a thing all its own. It is definitely worth seeking out. Other contenders for fall lagers include the amber Vienna Lager style and the full bodied Doppelbock. To sample great Vienna Lagers look for Schell’s Firebrick or Capital Wisconsin Amber. For Doppelbock you can’t go wrong with Paulaner Salvator or Celebrator Doppelbock from Ayinger. For a regional fall Doppelbock pick up a sixpack of Capital Brewery’s Autumnal Fire. Full bodied and warming, this beer is chock full of luscious caramel malt and raisiny goodness.