| MONTH | BEER THEME | START BREWING BY |
|---|---|---|
| January | Barley wine, Wheat wine | Should be brewed in September or before |
| February | Belgium (Lambic, Kriek, Dubbel, Tripel, Trapist and Abbeys) | Most should be brewed by October Lambics should be brewed years before |
| March | Irish Red, Stout and Imperial Stout | Irish Red & Stout should be brewed in January or before Imperial stout in November or before |
| April | Wheat Beers | Wheats Beers should be brewed in March or before |
| May | Bock and Dark German Beers | Should be brewed in February or before |
| June | Session beers (<5%abv) and Pale Ales | Session and Pale Ales can be brewed in May or earlier. |
| July | IPA (double IPA and imperial IPA) | IPA should be brewed by end of May or before Double IPA should be brewed in April or before |
| August | Cider, Mead, Sake and Weird Beer | Should be brewed in June, even up to a year before |
| September | Viennas, Helles, Marzen & Oktoberfest (Select CA state comp entries) | Should be brewed in July or before |
| October | Beer and Food Pairing | Depends on style choosen |
| November | Strong Ales (>8%) | Should be brewed in August or before |
| December | Holiday beer and winter warmers | Should be brewed in October or before |