What would your dream brewery brew? And when?

[Skeptidelphian]

I'm a man who is in tune with the seasons. I believe that certain foods are right for certain times of year (usually when they're locally fresh) and beers are no different. All the seasons have their typical style. I've seen brewing calendars here but they don't take into account that some styles are just plain good year round. So, imagine you get to have your own brewery. What would you brew, and when? Traditional American beers? Belgians? Germans? A mix? A unique take on them all? For example, if I was suddenly gifted with a real brewery:

Year Round:
Pale Ale - a good, sessionable "house beer" is a must.
IPA - a hoppier, stronger take on the pale ale.
Porter - a nice roasty/balanced porter for rainy days.
Dubbel - a spicy higher % brown ale for special occasions.
Spring:
Irish Red - a nice brew for St. Patrick's day.
Sweet Stout - the roastier winter stouts make way for a sweeter stout in spring. Possibly a cherry stout...mmm.
Summer:
Witbier - delicious, spicy, and refreshing.
Saison - need I say more?
Fall:
Pumpkin porter - a nice, strong pumpking porter is perfect for crisp fall days.
Weizenbock - I'm convinced this is the ultimate fall beer. Malty and strong.
Winter:
Old Ale/Winter Warmer - I love the idea of spiced winter brews, something for sipping by the fire.
Trippel - A stronger Belgian style that complements holiday fare perfectly!

So that's mine. No lagers since I'm not capable yet. It's in my plan for 2013 to perfect at least two of those year round beers - when I start kegging, they'll be on tap constantly, with a second for the seasonals! So what's your dream brewing schedule?

 

[aiptasia]

As i'm sipping on my cranberry holiday ale, I have no idea what you're talking about.

 

[Skeptidelphian]

As i'm sipping on my cranberry holiday ale, I have no idea what you're talking about.

I'm drinking my dunkel which is nearly weizenbock strength due to my ridiculously efficient partial mash - and I understood it!

If you had total control over a brewery, what would be your year round brews and your seasonals? And why?

 

[Qhrumphf]

I'd probably go UK-styled brewpub with an emphasis on cask

So regular year-rounds

Dark Mild
Ordinary Bitter
Scottish 60/-
Irish Red
Dry Stout

And then rotating seasonals

Pale Mild (spring)
English IPA (spring)
ESB (summer)
English Summer Ale (summer)
Scottish 80/- (fall)
Northern English Brown (fall)
Robust Porter (winter)
Oatmeal Stout (winter)

And then a few high gravities for annual single batch releases, in bottles

Wee Heavy
English Barleywine
Imperial Stout
Old Ale

 

[Skeptidelphian]

I'd probably go UK-styled brewpub with an emphasis on cask

So regular year-rounds

Dark Mild
Ordinary Bitter
Scottish 60/-
Irish Red
Dry Stout

And then rotating seasonals

Pale Mild (spring)
English IPA (spring)
ESB (summer)
English Summer Ale (summer)
Scottish 80/- (fall)
Northern English Brown (fall)
Robust Porter (winter)
Oatmeal Stout (winter)

And then a few high gravities for annual single batch releases, in bottles

Wee Heavy
English Barleywine
Imperial Stout
Old Ale

I like - very well thought out. What precisely is an English Summer Ale?

 

[Qhrumphf]

I like - very well thought out. What precisely is an English Summer Ale?

It's kind of like a very pale Bitter with a little more hop flavor/aroma character, kind of like an American Pale Ale with an English malt/yeast character. The few commercial ones I've have had (a local brewpub does a good one) have been strictly Maris Otter and wheat, and American hop oriented (said local brewpub one is all Citra), where I'd probably go UK hop oriented.

The Brewer's Association has guidelines for it:

English Summer Ale is light straw to golden colored with medium-low to medium bitterness, light to medium-light body, and
low to medium residual malt sweetness. Torrefied and/or malted wheat are often used in quantities of 25% or less. Malt flavor may
be biscuit-like. English, American or Noble-type hop, character, flavor and aroma are evident and may or may not be assertive yet
always well balanced with malt character. Mild carbonation traditionally characterizes draft-cask versions. In bottled versions,
normal or lively carbon dioxide content is appropriate. The overall impression is refreshing and thirst quenching. Fruity-ester
characters are acceptable at low to moderate levels. No butterscotch-like diacetyl or sweet corn-like dimethylsulfide (DMS) should
be apparent in aroma or flavor. Chill haze is allowable at cold temperatures.
Original Gravity (ºPlato) 1.036-1.050 (9-12.5 ºPlato) ● Apparent Extract/Final Gravity (ºPlato) 1.006-1.012 (1.5-3 ºPlato) ●
Alcohol by Weight (Volume) 2.9-4% (3.6-5%) ● Bitterness (IBU) 20-30 ● Color SRM (EBC) 4-7 (8-14 EBC)