Brown, Bitter, American Amber, California Common, or Saison/farmhouse are where my mind is....something with still a little meat on the bone...saving the Kolsch (brew now, for later), PA, blonde, hefe, wit, Pilsners for when it is hot out. Of course, I don't live in the south (where hot is perhaps already)....if I lived further north, I would include lower shilling Scottish, Brown Porter, and English Stout as spring beers.