March is a tasty time for new craft beers.  As brewers mop their brows after the summer rush and get down to more adventurous work, most microbreweries have seasonal specials to try.

The Old Brewery on Mouts Bay Road, Perth, put a farmhouse ale on tap last week when brewer Mark Reilly was satisfied it was “sour” enough for the Belgian style. The 6.5 per cent spicy, aromatic ale is named Eliza's Saison, after the bronze statue of a swimsuited girl about to take a plunge into the Swan River at Crawley Bay. Mr Reilly fermented with a yeast strain from the Walloon region of Belgium to achieve the hallmark tart flavours of ale traditionally brewed by farmers for their harvest workers to drink in autumn.

Little Creatures is releasing a single batch of India Pale Ale. At 5.4 per cent alcohol with big 55-unit bitterness to match, the fragrant IPA was hop-backed with fresh Cascade flowers, recently arrived from the US. After maturing for more than a month, it’s will on tap at the Fremantle venue and in pint bottles to take away.

Feral Brewing at Baskerville has a strong  – 6.8 per cent - Belgian dark ale that’s been evolving in shiraz oak barrels for six months. It’s named JME 10 to mark the birth of Elizabeth to long-time staff members Justin and Michelle. “It’ll be interesting to see how the beer has turned out from the last month’s ageing,” head brewer Brendan Varis said. Expect a sweetish, malty, estery flavour treat, to be savoured in sips.

The Last Drop has brewed an English-style ale, new on tap at Last Drop pubs. Full-strength Stratford Bitter is named “after Shakespeare’s birth town - and because the Elizabethan Village (the brewery and tavern site) is in Stratford Park”, brewer Jan Bruckner said. He used three English hop varieties for aroma, flavour and bitterness.

Bootleg has spiced up a regular brew to deliver thirst-slaking Ginger Wheat Beer at the Margaret River venue, as head brewer Michael Brookes travels overseas seeking inspiration for the next seasonal special.

Indian Ocean Brewing’s latest special is Indi Belgian Pale Ale. Head brewer Mark Cocks describes the 7.6 per cent ale as a “fruity, summery beer with subtle European-style bubblegum and tropical pineapple flavours”. On tap at the Mindarie Marina brew-bar-restaurant.

GUINNESS CHOICES

Next Wednesday (March 17th) Australia joins the world in going giddily Irish for St Patrick’s Day. While the saint’s original followers probably toasted his memory with mead, wine and possibly ale, the main choice has settled down to Irish stout – predominately Guinness. The brand name covers a surprisingly diverse range.

Murphy’s origins don’t go back quite as far as Guinness, but its Irish dry stout has more than 150 years on the clock. Australian alternatives include Perth’s Nail Stout – an oatmeal and roast barley malt award-winner in 330ml bottles or on tap at Clancy’s, Fremantle – and Cooper’s Best Extra Stout.

THE STOUTS

GUINNESS DRAUGHT (4.2 PER CENT)

From bar tap or 440ml can, this dark-brown stout with roiling, nitrogen-induced pour and firm white collar is the easy-drinking, chilled Guinness popular with four generations. Older hands reckon it’s weaker in alcohol and flavour than the original.

GUINNESS FOREIGN EXTRA (7.5 PER CENT)

This is probably the Guinness closest to the original. Once brewed in Dublin for far-flung parts of the world, it now comes to WA from Africa in 330ml bottles, sold in specialist shops. It pours black with an old-fashioned, rich-lacing, oatmeal-brown head and has all the required characters - roasted malts, cola, coffee and caramel on a toffee palate, finishing sharply bitter.

GUINNESS EXTRA STOUT (6 PER CENT)

Brewed under licence in Australia, Guinness in screw-cap 375ml and 750ml bottles has more stout  character than the widget cans, though a tad tinny in the finish. With a khaki head, it looks authentic in the glass.

MURPHY’S IRISH STOUT (4 PER CENT)

Brewed in County Cork to Murphy’s 1856 recipe, this Irish dry stout is lighter and sweeter than its rivals. Though just as black in colour, it is described as "a distant relative of chocolate milk”, pouring from the 440ml widget can with a dense creamy head. The flavour is caramel and malt with coffee hints and balanced bitterness.

NOTE: Guinness 250 limited-edition bottles are no longer current, but some stores – such as Big Brews, Warnboro - have a few left, so it’s worth asking.

WHERE TO PARTY

J.B. O’Reilly’s, Leederville, Australia’s biggest seller of Guinness, will lay on St Pat’s Day breakfast (at 7am and 9.30am). Irish food will be served all day in a marquee; there will be live music and Irish dance performances.

Durty Nelly’s in central Perth kicks off with a full Irish buffet breakfast from 7am to 10am then parties from midday with live music and Irish dancers.

Rosie O’Grady’s in Northbridge plans an all-day street party with Irish buffet and six bands.

The Mighty Quinn, Yokine, will have Irish bands – traditional, blues and rock - live from 12pm until 12.30am, interspersed with half-hour Ceílí performances by Irish dancers.

Many pubs are marking St Patrick’s Day with giveaways and Guinness merchandise prizes. Go to www.guinness.com.au or join the Guinness Down Under Facebook page to use the Guinness Pint Finder.

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QUICK ONE

Feral’s Brendan Varis, back from judging the Sydney Royal Beer Competition, reports that its tough reputation led to a reduced number of entries but a higher standard of beers. It was rewarding for Matilda Bay: as well as its US-style Alpha Pale Ale being judged champion draught beer, it was awarded a gold medal for Bohemian Pilsner.

 From Fresh, The West Australian, 11^th March