No.

It's as silly as never drink red wine with fish or the like. I had a killer dryhopped cream ale in Phoenix at Christmas time. Season doesn't matter, flavor character and enjoyment of the moment do.

You can drink whatever you want whenever you want. However, I'm upset to know that Slainte does not have the SA Spring beer on tap while it is still Spring. In my opinion, that's a better beer than the Summer Ale.

If Hocus Pocus, Magic Hat's summer seasonal, was available yearround then you'd better believe I would drink it yearround!

Actually, I think seasonals should be sold in their proper seasons. When you drink them is up to you. But I know in February I was in the mood for some more winter seasonals and all the stores I went to only were selling spring beers. Winter beers should be sold in the winter months, spring in spring months and so on. If you would like to stock up and save a few for after the seaon, then all the power to you. I know I still have at least a twelve of winters at home that I am saving for a cool evening. But in order to keep them special, they should be sold in their given seasonal months.

Justin makes a good point. Knowing that I can't have a beer the entire year makes it even more enjoyable when I have the opportunity to drink it again.

I'd drink seasonal beers year round if they were available. It seems that, even if they are actually offered year round, the stores that I go to don't carry them year round.

I'm a bigger fan of SA's spring offering - the white ale - than their other seasonals too. Although there are plenty of decent Whites available year round.

Sure, drink the seasonal beers whenever you feel like it. The Sierra Nevada Summerfest is a great beer, and doesn't last on the shelves all that long.
At the Towsontown Spring Festival last weekend, the Honey Moon Summer Ale was real tasty! And the weather was almost summer-like.

Hmmmmm..... I wonder what you're going to say about the two or three beer bars holding "Christmas in June/July" events with lineups of Christmas beers.........

Myself, I generally say "to heck with the seasons" and drink what I'm in the mood for whenever I feel like it. This often means "winter" beers in the summer, but less of vice versa.

One big problem I've found arising is that if one is attempting to actually use local market harvests in their beers--say, a strawberry, cherry, pumpkin, or peach beer, or even some spices or herbs--there's this nasty "lag time" between when folks actually expect said beers on the markets and when the fruit can be put into the beer for proper conditioning and the finished beers then served. The realities are we'd be seeing pumpkin beers between Thanksgiving and Christmas, but people expect them on the market come early October. Cherry and strawberry beers, likewise, wouldn't be out until long after the "strawberries/cherries are over" replies at the farmers' markets. This, as well as ease of production, leads most brewers to use commercial extracts/concentrates instead of fresh fruits.

I went to Outback on Friday and was surprised that they still had the Sam Adams Spring on tap.