For example, Samuel Adams' Spring Ale is a kolsch, a light-bodied, crisp German ale. If any spring style rocks, it's bocks. The latter seems to have blossomed, for I find Maibocks offered by breweries from Harpoon to Old Dominion, from Rogue to Stoudt's. Which brings us back to honey. Stoudt's Honey Double Mai Bock is a sweetheart of a beer.
Honey is a common ingredient in microbrews.
Hops uses clover honey in its recipe, and honey geeks know that where the bees get their stuff has much to do with flavor and color characteristics. Makers of mead, a honey-based fermented beverage taxed as wine but a darling among beer aficionados, experiment with sources ranging from orange blossom to buckwheat. From a technical standpoint, virtually any type of honey can be used in the brewing process. It has its tricky side, harboring loads of bacteria and wild yeast that can skew the brew. So homebrewers should bone up on honey before tossing it into a batch.