As the golf season draws near, I begin the yearly ritual of almost psychologically preparing myself for the “best rounds ever.” I picture myself raising my arms in triumphant victory as I sink the 14 footer on the 18th, paring the hole, winning the skin, and taking the match from my rival. I imagine a smattering of applause as golfers, enjoying their post-round cocktails, congratulate me for besting my opponent with skill and moxie. As we walk off the green, I can just barely hear the foursome behind us: “You know aside from his excellent short game, his golf bag is by far the cleanest and most organized I’ve ever seen,” one golfer says; “His shoes are spotless. Fine brown leather as if he just had them shined,” says another; and perhaps “Did you see how the heads of his irons reflected the rays of the sun?”

My actual routine is unchanged each year as I prepare to take my game to the next level. I take an entire evening to hand wash all my club heads. They are dried with soft white towels and organized strategically back inside the bag. New golf tees are methodically slid into a straight line (ends pointed down, the tops at the same height) in the lower left-hand pocket of the bag, and loose change, used as ball markers, and vending machine ammo is replaced with newer loose change (no pennies and more quarters). Shoes are buffed to a shine.

I also throw away the garbage that collected the previous year: old score cards, candy bar wrappers, empty water bottles, cigar wrappers, and that one empty can of beer that somehow found a home deep in the recesses of my bag.

It occurred to me this year that in addition to my pre-season routine, I also have an in-season one. I only smoke cigars on the course. And I only drink canned beer while I play. It’s always the same beer, whatever the clubhouse carries. Would my local club allow me to bring my own canned beer?

After a quick phone call, the answer was “yes.” And a new step in the pre-season ritual was born: find a beer in a can worthy of my palate, one that could complement my game, and perhaps finally, after so many years, take my game to that mythical “next level.” I understood there would be a lot of research involved, but it was a sacrifice I was willing to make. Here are some of the canned beauties that this year will find their way into my golf bag.

Bud Light Lime was introduced to the market a couple of years ago. Being an avid Bud Light drinker, albeit in a bottle, I was skeptical of the lime, but in fact, the lime does not overpower the beer. Instead, it gives the beer a nice aroma when first opened and a crisp, refreshing quality on the palate. Purists can still taste the element of traditional Bud Light lager. I’ll be drinking this gem when the temperature reaches the 80s. This beer must be consumed cold or else the lime flavors become sticky in the mouth, not zesty as intended, and your round will quickly turn sour.

Pabst Blue Ribbon's can is so recognizable that the image of the beer has gone retro. While working in Brooklyn, I saw businessmen in suits going up to the bar, knocking back ‘tall boys’ (16oz cans) of PBR. I do not recommend bringing 16oz cans to the golf course. The last few ounces may be tough to swallow, especially on hot summer days; however the 12oz can is perfect. Served cold, drinkers will be satisfied with the true beer taste Pabst’s has been delivering consistently for ages. Plus if there’s a foursome of 20-something’s playing behind your group, you’ll be perceived as “hip,” giving you the confidence to play over the trees and not around them.

Dale’s Pale Ale is America’s first hand-canned craft beer. Loaded with European malts and American hops, this beer is not for the faint of heart. Dale’s has a full-bodied flavor from start to finish and because it’s in a can, the big brew inside remains cold and free of sunlight and heat. Craft bottled beers would wilt under the sun on the golf course, but Dale’s was made for the outdoors. At 6.5% alcohol by volume, this hefty beer will change your perception of canned beers being watered down. If consumed enough, it may also change the perception of a couple of pins on the back nine.

Genesee Amber Bock is a specialty seasonal brew produced once a year. Historically, Bock beers were associated with German monks who would fast during lent but needed big beers to provide some sustenance while not eating for 40 days. Fast forward 330 years and the makers of Genny Cream Ale bring us Genny Amber Bock. Brewed in a similar German tradition, this bock has smooth, rich flavors of malted caramels. The engaging green and white colors of the can reveal a skinny goat eating buttercups. I would characterize this brew as “Bock Light,” but the image of the can alone is quite unique and unforgettable. I look forward to finding an empty can in my bag next year, reminding me of that 14 footer on the 18.