I’ve noticed a trend this fall—well it’s technically fall in Florida at least. I’ve noticed a large quantity of fruit beers this year, and an interesting amount of them have come out very recently; this is quite strange for a season typically dominated by big stouts and porters.

Tradition stands strong within beer seasons. It makes sense though—you don’t want a crisp, cold IPA to cool you down when you’ve got a jacket in 65 degree weather. You want an oatmeal stout or a wee heavy with a sweet maltiness and perfect weight, preferably poured out of a nitrogen tap to give it that perfect creamy texture. Likewise in the summer, you don’t want to warm your body anymore with a big stout on a hot 100+ day in Florida with a 99% humidity rating. Besides, that doesn’t go as well with steak burgers or hotdogs while you’re watching your summer sport of choice.

So what’s with the cross-seasonal fruit brews? I understand it takes a little while to make a batch, and that puts a lag between fresh fruit distribution and the bottling and release of the brew itself, but something seems far too intentional here.

I’ll submit that this may be due to the release and distribution of them to the Florida region, New Belgium and Founders being the most notable for the year thus far. And yet they’re also culprits of this scrutiny of seasonal faux pas. I have tried New Belgium Lips of Faith Yuzu and Pluot lines, and Founders Rubaeus and Mango Magnifico brews… and I’m stumped. They’re phenomenal. These fruits are perfect for earlier seasonals, but they’ve been released in a season where grill parties and BBQs are petering off while the wind picks up.

This is a porter and stout season for traditional thought, but I, being a man of individuality and going against the norm, lovingly embrace this fruit in fall thought. It’s different and it works. It’s a sweet and light touch to a season full of traditionally heavy brews…and I’m a fan of new traditions. Progress comes in change (usually), and change comes from those adventurous enough to break the cycle and be unique, I can respect that.

Josh Gillen, ABC Fine Wine & Spirits Beer Consultant

Follow him on Twitter @abcbeerjoshg