Spring is here and and so is spring Beer.  What are your favorite styles that you look forward to?
The two quintessential spring styles I love seeing each year are Dopplebocks and Saisons.

German-Style Doppelbock

“Doppel” meaning “double,” this style is a bigger and stronger version of the lower-gravity German-style bock beers. Originally made by monks in Munich, the doppelbock beer style is very food-friendly and rich in melanoidins reminiscent of toasted bread. Color is copper to dark brown. Malty sweetness is dominant but should not be cloying. Malt character is more reminiscent of fresh and lightly toasted Munich-style malt, more so than caramel or toffee malt. Doppelbocks are full-bodied, and alcoholic strength is on the higher end.

My Fave is the Ayinger Celebrator Dopplebock.

Belgian-Style Saison

Beers in this category are gold to light amber in color. Often bottle-conditioned, with some yeast character and high carbonation. Belgian-style saison may have Brettanomyces or lactic character, and fruity, horsey, goaty and/or leather-like aromas and flavors. Specialty ingredients, including spices, may contribute a unique and signature character. Commonly called “farmhouse ales” and originating as summertime beers in Belgium, these are not just warm-weather treats. U.S. craft brewers brew them year-round and have taken to adding a variety of additional ingredients.

I love the flavor of the Ommegang Hennepin this has always been my go to however there are some recent Saisons that are local I am imbibing a lot. 

Info from Craft Beer.com (Brewers Association)

Who should I be on the look out for to taste?  Ideas let us know.