Sound to Summit’s Rest Day IPA made it just in time for spring. (Sound to Summit)

Sound to Summit’s Rest Day IPA made it just in time for spring. (Sound to Summit)

Drink this: Celebrate spring with this six-pack for the weekend

It’s time to break out the lighter beers: lagers, light ales and wild fermented farmhouse saisons.

It’s hard to believe that just a month ago we still had snow on the ground. The flowers are blooming, the mercury is regularly hitting 60 and it’s still light out when you get home from the daily slog.

It’s spring. That means it’s time to put away the dark, boozy beers that kept your cockles warm all winter and break out the refreshing, lighter beers of spring. I’m talking lagers, light ales and wild fermented farmhouse saisons.

Here’s what I’ll be drinking during the inevitable April showers:

Rest Day IPA, Sound to Summit Brewing: An easy drinking session IPA just in time for spring. Head brewer Adam Frantz used Citra, Mosaic and Amarillo hops to give the beer aromas of wild flowers and lemon zest and flavors of chamomile and tanginere hop notes with just a touch of clover honey and biscuit malt character on the finish. Next month, Frantz will unveil Day Sailer Pils, a light, crisp pilsner made for the summer weather. Available on tap Sunday for mug club members and those who completed a Seven Summits punch card; goes on tap for non-members April 5 at the brewery.

Boise IPA, At Large Brewing: A West Coast IPA featuring only Idaho 7 hops, giving the beer a light color but big flavor. Idaho 7 hops have a flavor profile of juicy tropical and stone fruit and sticky pine. Available on tap and in four packs of 16-ounce cans at the brewery.

All Black, Foggy Noggin Brewing: Brewed to showcase English floor malted Black Patent malt, this Foggy Noggin beers has rich flavor and a subtle bitterness that balances well with the British hops. Available on tap at the brewery.

Cultivation, Spada Farmhouse Brewery: An open-fermented wild ale made with native yeast present on the Spada family farm. After fermentation, the beer is locked away in barrels for 18 months, giving it a mild acidity and funk, and notes of oak, citrus and fruit. Also on tap: Gin Barrel Saison, a saison aged six months in Skip Rock gin barrels, with fresh blood oranges added with two months to go. Available on tap and at the brewery.

Experiment #31: Belgian Tripel, Dreadnought Brewing: A funky Belgian with a honey-like sweetness and a rich, malty character that is balanced by spicy, peppery notes with a hint of banana and cloves. The final keg of Dreadnought’s Experiment #30, a double hazy IPA that clocks in at 91 IBU, will be on tap this weekend as well. Available on tap at the brewery.

Lemon Drop Pale Ale, Scuttlebutt Brewing: The Everett brewery’s newest beer is a refreshing pale ale with a light bitterness at 17 IBU and a low ABV (4.9 percent). Perfect for spring! Available on tap and in four-packs of 16-ounce cans at the restaurant and brewery.

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