What is a common practice for brewing strong beer in Europe?

Brewing strong beer towards the end of the brewing calendar for storage is a common practice in Europe, particularly in relation to styles like Bock and Doppelbock, which are often brewed in late winter or early spring and then lagered. This timing allows the beer to mature and develop complexity in flavor before consumption, taking advantage of cooler temperatures that are more favorable for fermentation and storage.

Many traditional European brewing practices are also influenced by historical methods of preserving beer through colder months, which aligns with brewing at specific times of the year to ensure optimal quality and stability. This practice helps brewers manage the strength and character of the beer, ensuring it has considerable flavor and alcohol after a period of maturation.

Conversely, brewing year-round may not allow for the same depth of flavor development, while focusing solely on brewing in winter might limit opportunities for diverse production depending on local climates and beer styles. Using fresh hops exclusively could lead to a very different style of beer, often associated with lighter, hop-forward ales rather than strong beers, which are typically rich and malty.