\nIt\u2019s winter, time to curl up by a crackling fire with a blanket and a hot cup of cocoa. Or if you happen to be a beer lover, perhaps a glass of pitch-black, high-octane beer \u2013 peanut-butter stout, maybe, or oak-smoked doppelbock \u2013 that will warm you from the inside out.<\/p>\n
The coldest months are peak season for winter beers, a slightly amorphous category defined by production date, alcohol content and spice flavors that can resemble a mincemeat pie. Enjoyed hundreds of years ago in societies such as English and Norse, these tipples fell into a lag only to see a resurgence in the 1970s as \u201cwinter warmers\u201d or \u201cChristmas beers.\u201d They became a hit in the U.S. after San Francisco\u2019s Anchor Brewing released its Christmas ale in 1975, and today include the likes of Sierra Nevada\u2019s Celebration IPA, Allagash Brewing\u2019s Ski House and Deschutes Brewery\u2019s Jubelale.<\/p>\n
With a short window to shop for these liquid treats \u2014 whose flavor profiles can be intimidating, ranging from dark chocolate to gingerbread to peppermint candy \u2013 how should you decide what to sample? Here to help is Craig Thomas, who knows a little something about beer, given his role as a Master Cicerone. Thomas is a former sensory-research analyst at Firestone Walker Brewing Co. who now works at Abstrax Hops, a company that develops flavor and aroma extracts for the beverage industry.<\/p>\n
What, exactly, is a Master Cicerone? Think of it as an exceptional beer sommelier who\u2019s verified through written, oral and sensory testing. \u201cIt recognizes an exceptional understanding of brewing, beer and pairing \u2014 combining outstanding tasting abilities with an encyclopedic knowledge of commercial beers,\u201d according to trade publication Craft Brewing Business.<\/p>\n
Recently, Thomas took the time to talk about the Cicerone program and about the joy of winter beers, and to recommend a couple of his favorites.<\/p>\n
A: It\u2019s the hardest test I\u2019ve ever done, including any final I had during my (history) master\u2019s degree. I don\u2019t know if anyone\u2019s passed the first time \u2013 maybe one or two? I passed the second time I took it.<\/p>\n
A: All of the beer canon is basically encompassed in the program. So you have to be very well-studied, not only in the production side and ingredients side, but also in serving and dispensing and the presentation of beer and food pairings. You have to pack a lot of information into your head, and you have to be able to talk about it in both the technical fashion but also very eloquently, in a consumer-facing way that appeals to your average beer connoisseur.<\/p>\n
A: I would say it\u2019s a very loose style, or not even a style. It\u2019s just something that a lot of breweries do in their own fashion, and everybody\u2019s taken their own interpretation of it. In the olden days, a lot of winter beers were conceptualized as stronger with more alcohol. They put you in that space, where you\u2019re eating cake or gingerbread next to a fire and a Christmas tree. The higher alcohol and the spices in the beer \u2013 if you get some nice caramel or gingerbread characteristics \u2014 it all just fits into that atmosphere.<\/p>\n
A: Cinnamon, cloves, nutmeg, orange peel, ginger \u2014 there\u2019s no necessary rule to what you can put into a Christmas ale. The best I would say is peppermint. But there are a number of brewers who go in a different direction and say, \u201cIt\u2019s not going to be spiced. We\u2019re just going to make a unique IPA that we\u2019re only serving around Christmas time.\u201d<\/p>\n
A: Sierra Nevada\u2019s Celebration IPA is just an exceptional beer from start to finish \u2014 it\u2019s worth trying regardless of anything. Every brewer I know always enjoys tasting this year\u2019s Celebration. St. Bernardus is a brewery out of Belgium, and they do a Christmas ale every year. It\u2019s very high ABV, usually around 10%, and typically has a nice spice character. And Belgian beers often use dark-candy sugar, which lends a not-quite-molasses, but toasted-rich-caramel note that works in harmony with these beer styles. I think you can find it at Trader Joe\u2019s.<\/p>\n
Winter beers offer a unique and delicious way to enjoy the holiday season. With their rich flavors and aromas, they are perfect for sipping by the fire or pairing with your favorite holiday dishes. Whether you are a seasoned beer connoisseur or just looking to try something new, winter beers are definitely worth exploring.<\/p>\n
Q: What is the best way to store winter beers?
\nA: Winter beers should be stored in a cool, dark place to preserve their flavor and aroma.
\nQ: Can winter beers be paired with food?
\nA: Yes, winter beers can be paired with a variety of foods, including holiday dishes such as ham, turkey, and prime rib.
\nQ: How long do winter beers typically last?
\nA: Winter beers can last for several months when stored properly, but it is best to consume them within a few weeks of purchase for optimal flavor and aroma.<\/p>\n