I enjoy drinking German beer during the winter months. Monk-brewed, face-slapping, lederhosen-staining, oompah-farting doppelbock. Imagine a Bavarian burgermeister with a barrel all to himself, sitting in front of his roaring fire, dreaming of pigtailed milkmaids while waiting for the April thaw, only stirring from his reveries to carve another side of spit-roasted wild boar.
Well, that's not exactly how I celebrate beer o'clock in modern Boston, but it's as near as damn it bearing in mind that I wield no executive power over my fellow townspeople and an entire wild boar is prohibitively expensive these days, never mind rental of the spit-roasting equipment. So I'm confined to merely ordering the dog around and tearing strips off a rotisserie chicken from the supermarket. I also have central heating, which is far more convenient than a roaring fire although obviously not as picturesque. Still, after three or four doppelbock Salvators in my pewter stein, I soon forget about these minor deviations from the Deutsch ideal.
Come early Spring, however, my malted fantasies turn their attention to traditional English pale ale. A similar copper color but not as strong or heavy on the stomach as its German cousin. 'Hail fellow well met.' Imagine the local squire in his tricorn hat and cloak, toasting lambing season with a pork pie and an overflowing tankard. Both dandy and rake, he occupies my favorite armchair until October when the Burgermeister reappears. Because I'm not drinking any of that yellowy lager they sell in the summer. The beach bum in flip flops is not a role I wish to play even if his beer is cold and refreshing on a boiling hot day.