Christmas is Beer time.

Christmas has long been the time for special beers to come out and be enjoyed but who is to say that it is only the Christmas style beers that can be enjoyed in the season on goodwill.

Many other beers really hold their own in the darker months of the year. Now most people would typically say a good Stout suits the time of year well, it does but maybe try something more interesting like a thyme or a chilli stout.

Brown ales are an oft maligned beer that really should come to the fore as the nights close in. Slightly stronger abv with big malt flavours can really work as winter warmers much of the Belgian beers are already suited to this before they even do their specials, looking at Bruges Zot Brune or De Dolle Arabier here.

Come on through people we can be more interesting than that right? Dark beers are better in the winter, what a shocker!So let’s try something new, spicing up a sour beer to make our own winter brew. Let’s take a bottle of something nice and sour perhaps a Boon or a Lindemanns gueze if you’re feeling it go with a Berliner Wiesse to get your sharpness. Next grab a bottle of Belgian wit Blanche de Bruxelles would be best. 2 parts sour to 1 part wit to get us started. We want to heat the beer as we add in spices so get a pan on the go and add the beer in. Only a really low heat though! As we have added in the wit it’s time to bring those flavours out with additions over the sour, we’re talking orange peel and coriander now. But we want it to be more interesting that just mixed beers so let’s add in some cloves about 1 per serving add in freshly sliced ginger and ground nutmeg too. You will want to add some sugar but not much and do that to taste. Warm it through and keep it warm for about 2 hours before 1st serving. It will taste better the longer you let it all infuse so leave it longer if possible. It’ll last 2 days so don’t forget to refresh your batch. Enjoy the mulled sourery goodness of your own creation.

By Bryn Fowler follow him here: @CavedirectBryn

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