What's your go-to Easter beer?

I like the idea mentioned a couple times above - maibock. I have a couple of them left from last year, plus 5 from a 6-pack that I bought last week, so I'm set.

 

Don't have a 'go-to Easter beer', but I am still nursing this...

Tree House Double Barrel Truth Imperial Stout (2026), 17.2% ABV. After breaking through the waxtic armor with a butcher knife, it pours black and thick with no head or bubbles, but leaves an oily sheen. Aroma is bourbon, oak, and fudge. Taste is roast malt, sweet bourbon, oak, and chocolate, slightly sweet, faintly bitter, slight bourbon burn. Outstanding thick and smooth mouthfeel, leaving sticky lips, light carbonation. Overall world-class.

4.71/5 rDev 0%
look: 4.5 | smell: 4.75 | taste: 4.75 | feel: 4.5 | overall: 4.75

Really nice Easter with the high headed for the 60's, and sunny.

 

Basically the draft list at Sante Adairius.
Looks like they’re open today.
Cheers.

 

For something like an Italian Easter meal with a southern lean, especially Basilicata or Lucania, I would keep it simple and practical with bottles you can actually find.

For antipasti like pecorino, salumi, and eggs, Pilsner Urquell or Firestone Walker Pivo Pils both work well. Clean, crisp, and they reset the palate without getting in the way.

For the primo, especially gnocchi with Parmesan and that horseradish touch my grandfather tied to Basilicata, Saison Dupont is still the most reliable choice. It cuts the richness and holds up to that sharp edge. If I wanted something softer, Allagash White is a nice alternative.

For lamb, it depends on how it is prepared. Grilled or roasted, I would go with something like Fat Tire or Smithwick’s for balanced malt. If it is more braised or deeper, Deschutes Black Butte Porter brings enough structure without overwhelming the dish.

If I had to keep it tight, Saison Dupont can carry most of the meal. If splitting, I would run Dupont with the gnocchi and then shift to an amber or porter for the lamb.

If I wanted to go a little off the beaten path, Rodenbach Grand Cru is interesting since the acidity can work with both the cheese and the lamb, but that is a more assertive move.

 

Turned out another local spot had Sang Bleu on draft and bottles to-go. So had that too. Kind of eastery.