Beers of Legend Single page layout by rocco dicicco

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Overcome Entropy, Press Writer / Editor Rocco DiCicco Front Cover / Art Director Jonathan Nitka Photography / Graphic Design Merrique Photos

Authorâ&#x20AC;&#x2122;s Dedication This book is dedicated with love to Amy, Andrea, Sophia and Loa

First American Edition 2009

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of the copyright owner. Published in the U.S. by Overcome Entropy, Press

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On Winter Beers…

Don’t serve them ice cold. Cellar temp is fine (anywhere between 50-60F). Unless a beer is syrupy—then by all means ice it down. •You will hear some people say they don’t like winter beers because they are too strong or because a beer shouldn’t taste like an evergreen tree or like Christmas cookies. For the record, we love strong beers that taste like evergreen trees and Christmas cookies. Balanced and delicious is our only beer purity law. •Depending on the strength, you can re-cork beer. Make sure the cork or stopper makes an airtight seal and let as little Co2 escape as possible. Store the corked beer however you like, in the cellar or in the fridge, or even on the mantle. We find it makes little difference. •If you bring beer to a holiday party it is OK to bring proper beer glassware under these conditions: you bring a single glass with your name engraved on it; you bring lots of glasses with every one’s names engraved on them; you bring a German stein with a flip-top lid. •If you drink winter beers with dinner at a holiday gathering you may require a powernap at some point in the evening. Pick out a good spot well in advance. And remember it’s a power-nap, anything longer than 15 minutes makes you weird uncle Gary. •Don’t be offended when people aren’t into the beer you bring to your holiday party. You think it is the greatest beer in the world. Everybody else just sees it as another drink option. Just put it on the table with the wines or where all the other drinks are. It is Ok to say, only once, something like “hey, does anyone want any of this life-changing Christmas ale?” Enjoy This Holiday Season! And Thanks for Reading Our Book! Rocco DiCicco, Beers of Legend

IN THIS BOOK Winter Session Beers

Samuel Smith, Winter Welcome Slyfox, Christmas Ale Heavy Seas, Winter Storm Weyerbacher, Winter Ale Rogue, Santa’s Private Reserve

The Winter Meal

Brasserie Des Rocs, Grand Cru Brasserie Dupont, Avec Les Bons Voeux De Dolle, Export Stout Weihenstephaner, Korbinian Rideway Brewing, Criminally Bad Elf Long Trail, Imperial Porter

After Dinner Ales

Kerkom, Winterkoninkske Thomas Hardy’s Old Ale Olah Dubh, Special Reserve Fullers, Vintage Ale Avery, Old Jubilation Hair of the Dog, Adam

Dessert Beers

Ommegang, Chocolate Indulgence Slyfox, Black Raspberry Reserve Great Divide, Yeti Imperial Stout Lindemans, Cuvee Rene

Winter Sippers

Aventinus, Eisbock New Holland, Dragon’s Milk Hebrew, Jewbelation Samichlaus, Helles ‘T Smisje, Grande Reserva Dogfish Head, World Wide Stout Great Divide, Old Ruffian

Toasting to the New Year

Rodenbach, Grand Cru Jolly Pumpkin, Noel De Calabaza Petrus, Winter Ale

Belgian Christmas

Corsendonk, Christmas Ale Brouwerij Van Den Bossche, Kerst Pater Scaldis, Noel Delirium, Noel De Struise, Tsjeeses

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en it comes to winter beers for the season’s social events, craft beer lovers can do far better than a box-o-winter beers multi-case. Enter the Winter Session Beer. The winter session beer is the beer that lays the ground work for your holiday party. When guests come to your holiday event this

In general, the winter session beer is best when it is balanced and digestible, making it easy to consume

N O I S S E S

several in one sitting or “session”. They should also be

your-n in a state of nostalgia for winter’s while remaining low enough in alcohol strength to keep your holiday guests lawn Santa and Mrs. Claus. The list of winter release session beers we have assembled here their style. Some we have chosen lean towards piney and hoppy

with holiday cookies. We think Santa would perfer these beers to Christmas cookies.

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Winter Sessions Beers

Samuel Smith Winter Welcome The Winter Welcome from Samuel Smith’s brewery in tadcaster, is a classic take on the wassail or “good health” beer originally brewed to be enjoyed throughout the festive winter months in Olde England. The beer also bares the distinction of being the first post-prohibition ale of this type to be imported to the US (way back in 1990). The beer is slightly sweet with caramel and cookie-like notes up front followed by hints of pear and apricot. These flavors quickly evaporate from the palate leaving a dry, faintly bitter, hoppy finish. At 6 % abv and exceedingly tasty,Winter Welcome makes the perfect holiday party foundational beer. Enjoy it with turkey, chicken and other roast fowl.

Serve at cellar or room temp (55-65F). Samuel Smith Old Brewery Tadcaster, England 6% abv www.merchantduvin.com

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Winter Sessions Beers

Christmas Ale

4 years ago, SlyFox began producing its terrific Christmas Ale corked and caged in Belgian bombers. And we connoisseurs of winter seasonals are very glad they did. The beer is characterized as a red ale by the brewery but in the glass it manifests as more of a hazy brown color. The secret to unlocking the true flavors of this brew is to let it warm up. When tasted cold, the malt flavors and spices are muted and an assertive hop bitterness predominates. But when allowed to warm to room temperature the brew emerges in all its Christmas cookie glory. The aroma brings hints of nutmeg and cinnamon, readying the palate for a wave of caramel, clove, cinnamon, and gingersnap cookies all tied together with a pleasantly spicy hop bitterness. Christmas Ale is perfect for getting holiday revelers into the spirit and at 6% abv, it makes an excellent base for yuletide gatherings and holiday traditions. Consider pairing with fresh baked sugar or gingersnap cookies.

Winter Storm

Initially we were tempted to pass on Winter Storm, primarily, because of its Spongebob Squarepants-style, label art. But after sampling the beer again and again, it became apparent that the ridiculous label serves to create an interesting contrast with the no nonsense deliciousness of this beer. Winter Storm is a malt forward, â&#x20AC;&#x153;Imperial ESBâ&#x20AC;? that weighs in at 7.5% abv. Its high gravity makes it, officially, too steep to be considered a session beer but we think winter session beers should be allowed to pack a bit more of a punch. Plus the beer tastes as if it could pass for the baby brother of an Old Ale or a Barleywine. Up front the brew tastes of butterscotch and praline accompanied by a hint of pear schnapps. Citrus hops come next, and in the end a slight bitterness that can either be intensified or toned down depending on the serving temp (colder = more bitter). The complex flavor profile of Winter Storm lends to its versatility in food pairing. Suggestions include: turkey, roast duck, holiday casseroles, pasta with marinara or meat gravy. Serve at cellar or room temp (55-65F). Clipper City Brewery Baltimore,Maryland 7.5% abv www.ccbeer.com

Serve at cellar or room temp (55-65F). SlyFox Brewery Royersford, Pennsylvania 6% abv www.SlyFoxbeer.com

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Winter Sessions Beers

Winter ale

One hallmark of a classic winter session beer is its ability to hold a maximum amount of flavor complexity in a lower alcohol package, making it the kind of beer that one can imbibe several pints of in a sitting and still be fit to ride a reindeer. Weyerbacher brewery has been doing just that for the last 10 years with their 5.6% abv Winter Ale. The beer is modeled after a British style brown ale and is brewed with a dose of chocolate malt that contributes the beer’s roast flavor. Other tasting notes include toffee, cinnamon, and espresso, all lightly set on a herbal hop bitterness, leaving the brew to dry almost instantly on the palate. Winter ale pairs well with beef dishes or just about any winter entree you can top with brown gravy. Serve at cellar or room temp (55-65F). Weyerbacher Brewery Easton, Pennsylvania 5.5% abv www.weyerbacher.com

Private Reserve

This hoppy holiday ale achieves its sprucey finish by blending a combination of Crystal, Munich and Pale malt with a variety of North American hops. The brew also is said to have a mystery hop referred to as “Rudolph” by brewer John Maier. Officially a red ale, tasting notes on this beer run the gamut from folks who taste cinnamon and nutmeg to those who detect flavors of citrus, spruce and pine. We think the flavor profile depends on the temperature at which the beer is served. At colder temperatures, chilled in the fridge for example, the piney, spruce flavors and aggressive hop bitterness are emphasized, but if allowed to warm to cellar or room temperatures the beer reveals a spicy, cola complexity. No matter what your preference, at 6 % abv, Santa’s Private Reserve makes a terrific winter session beer and a fun choice for your holiday party. Serve slightly chilled or cellar temp (55-65F).

Rogue Brewery Newport, Oregon 6% abv www.rogue.com

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THE

WINTER MEAL In

the winter months, many of us look forward to holiday parties. It’s when we get to celebrate the season with all of our favorite people. To take a break in our busy schedules and catch up. And what about the other winter nights? The simple evening suppers with our families and close friends around the kitchen table instead of the dinning room table. The meal is often not a big deal, just delicious and hearty enough to insulate from the cold. A good winter meal gives one courage in the place of warm sunshine and

vibrant landscapes. At the small table, our craving for delicious beer is also an essential element. These craft beer strong enough to balance the fattiest of grandma’s gravy dishes. Higher alcohol beers are best with these meals because the alcohol acts as a solvent, dissolving fatty acids and grease from enjoyed. This winter consider any of the following beers at your supper table—or Christmas party.

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The Winter Meal

Rocs Grand Cru Brasserie de l’Abbaye des Rocs has grown since its days as a brewery co-op producing 50 liters (12.5 gallons) every two weeks. Today they are able to produce up to 1,000 hectoliters of some of the finest and most unique artisanal beers to come from Belgium. An example is their Grand Cru.The term Grand Cru, when used by Belgian brewers, typically connotes the brewery’s finest beer. It is a title that is well deserved for the Grand Cru’s case as evidenced by its nearly perfect scores on both Ratebeer and Beeradvocate, the world’s premier beer rating websites. Although the Belgian strong dark ale is not actually a holiday beer, we think it is so good it deserves to be. Aromas include chocolate, raisins, and cherries, while flavors are reminiscent of caramel apples and candied almonds. The beer finishes with a rummy alcohol warmth (the 9.5% abv barely noticeable) intermingled with hints of chocolate and a subtle, dry bitterness. Grand Cru is similar in its versatility to a red wine. It pairs well with a number of meals enjoyed during the colder months such as, hearty beef stews veal, turkey, roast duck, foie gras, goose, roast lamb, and shepherd’s pie.

Serve at cellar or room temp (55-65F). Abbaye Des Rocs Montignies-sur-Roc, Belgium 9.5% abv abbaye-des-rocs.com

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The Winter Meal

Avec Les Bons Voeux

Although a temperamental brew, the Bons Voeux seems almost magical because of the waves of different flavors that come one after another for as long as one cares to appreciate them. At 9.5% abv the beer's added umph lends extra flavor and complexity to Bons Veoux, including a wonderfully balanced, earthy-fruitiness. Hints of tart-lemon, vanilla, and orange marmalade are offset with a pleasant, musky, and peppery, hop-bitterness. What makes Bons Voeux temperamental? The Green Bottles! In this day and age thoughtful brewers should know better than to put a beer this amazing in merciless green bottles, where the sun is free to turn all that hard earned, dry-hopped, goodness into Eau de PePe Le Pew. This is not a criticism of the beer itself. In fact it may be one of the best this reviewer has ever tasted. What must be pointed out, however, are the cruel after effects of the brewerâ&#x20AC;&#x2122;s bottling decision. Fortunately there is some recourse. Never purchase Avec Bons Voeux if you believe the beer has been exposed to sunlight. The lupulin molecules in the hops will likely have taken on that infamous skunky flavor that many mistakenly believe has come from storing the beer in differing temperatures. Do not be mistaken, it is the sunlight. We reld recommend trying Avec on draft or the pricier option of buying an entire unopened case! Once you get the case home, treat the bottles as explosives triggered by even a hint of sunlight. Cellars were meant for this brew! Avec Bons Veoux pairs deliciously with almost all winter and holiday foods. It even pairs well with many desserts including pumpkin pie. It is one of the few beers that goes well with both heavier meat dishes, poultry, and fish dishes, making it perfect for a number of holiday cultural traditions. In its prime state and served at cellar or room temp, Avec Bons Vouex is a devastating seasonal ale. Note: although the beer reaches its most flavorful at room temp Avec Bons Veoux will explode like a shaken champagne bottle if opened unchilled. For best results cool the beer all the way down and then open and decant up to half of the bottle. Re-cork and allow temp to rise to 50-65F before drinking. The little extra care and expense is worth the reward. Serve at cellar or room temp (50-65F). Brasserie Dupont, Tourpes, Belgium 9.5% abv www.brasserie-dupont.com

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The Winter Meal

Export Stout

Foreign Export Stouts are a relative of Dry Irish Stouts and were originally brewed for distant ports of call, where thirsty British soldiers awaited a taste of home. De Dolle Brouwers of Belgium brew their Export Stout several times a year in order to meet the US and British home market's demand for high-gravity stout, albeit with a Belgian touch. Export Stout has a high gravity (9% abv) and pairs well with shellfish, fried calamari and other types of fried seafood—and it ain’t bad with glazed ham—we decided the brew was a perfect fit for the winter holiday meal, specifically the Italian American tradition of the Seven Fishes. Serve at cellar or room temp (55-65F). De Dolle Brouwers Esen, Belgium 9% abv www.dedollebrouwers.be

Korbinian

Strong bock beers are malty brews with a boost in flavor and alcohol, provided by a doubling of the traditional bock grainbill. They have long been appreciated for their ability to make festive any occasion as well as for their tasty accompaniment to winter suppers. All reasons Korbinian Doppel Bock remains a perennial winter favorite amongst lovers of the style. The Weihenstephaner brewery, that makes Korbinian, claims the title of oldest brewery in the world and boasts a brewing heritage that dates back an actual millennium (1040 AD) to the self-sustaining brewing traditions of Benedictine monks. Today the brewing company is publicly owned by the state of Bavaria. I call that a responsible use of government. A complex brew, Korbinian's aroma is understated but a caramel nuttiness is detectable. Flavors include a blend of mild, roast-coffee, caramel, and raisins as well as some subtle metallic notes derived from the Weihenstephaner lager yeast. Double bocks, typically, pair well with most of the holiday meals but Korbinian gets away with just a little more because of its range of complimentary flavors. Consider pairing with dishes of ham, roast duck, roast pork, highly seasoned or smoked fish, holiday casseroles, stews, or chili.

Serve slightly chilled or cellar temp (40-55F).

Brewery Weihenstephaner Freising, Germany 7.4% abv www.brauerie-weihenstephan.de

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The Winter Meal

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After Dinner Ales

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After Dinner Ales

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After Dinner Ales

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After Dinner Ales

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Dessert Beers

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Dessert Beers

Black Raspberry Reserve

As fruit beers go, many do not get the same respect given to their more savory or bitter beer cousins, like the IPA or the imperial stout. We think this is unfortunate. An oft overlooked fact is that the crafting of beer with fruit additions pre-dates the use of hops, and is quite likely one of the oldest known beer styles. Besides, what could possibly go better with raspberry cheesecake? We have a suggestion- Black Raspberry Reserve from SlyFox. We love the Raspberry Reserve because it delivers on its promise of voluminous raspberry aroma and flavors. The beer shines in its ability to balance tart and sweet flavors without leaving behind malt and hops and considerable 8% abv. As mentioned, cheesecake was made for Raspberry reserve but the beer also adds a wonderful fruit balance to dark chocolate and its associated creations.

Yeti Imperial Stout

Yeti, from Great Divide Brewing, is one of the tastiest examples of imperial stout brewed today. The beer makes no efforts to hide its 9.5% abv or its over the top roast malt and chocolate characters or even its handfuls of piney, savory. American hops. And we love it all the more for it. We hope devotees of the coal black ale will not take offense to our placing Yeti in a dessert beer chapter. The simple fact is that the wonderful imperial stout from Great Divide has a such a rich flavor profile and huge chocolatey finish that we found it to be one of the best beers to pair with anything chocolate. Oh, and it also goes well with any other winter dessert we could think of.

Serve at cellar or ambient temp. Great Divide Brewing Denver, Colorado 9.5% abv www.GreatDivide.com

Serve at cellar or ambient temp. SlyFox Brewery Esen, Belgium 8% abv www.Slyfoxbeer.com

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Dessert Beers

Cuvee Rene

The term “cuvee” simply means “vat” in French. When it comes to brewing, cuvee refers to a blend of ingredients specially selected to achieve the brewer's highest quality. Cuvee Rene gets its name from the brewery's owner Rene Lindemans. It is a blend of young and old vintages of Lindemans lambics to create a traditional gueuze. While Lindemans' beers have gained a following and some criticism from gueuze puritsts for their sweetened Framboise and Kriek, Cuvee Rene represents a throwback to the brewery's history of producing fine sour gueuze. We think Cuvee Rene goes terrific with desserts like fruit tarts because of the beer's ability to offer a complex balance of acidic and savory flavors to the sweet and sour flavors of fruit tart. But we also recognize Cuvee Rene may be a bit too puckering for some palates to appreciate with desserts. If you find this to be true in your case, we suggest you try your hand at making a Faro. A Faro is a lambic that has been sweetened with sugar or flavored syrups. The practice of adding sugar to beer before serving may seem strange to some, but the flavoring technique has always been practiced in Belgium. In fact, faro beers are still being produced by many of the major lambic breweries in Belgium. Why not just buy a sweet Framboise, Kriek, or Cassis to serve with dessert instead of making your own Faro? All good ideas. The advantage to buying a sour ale like Cuvee Rene lies in the ability to offer sugar or various flavors of fruit syrups to guests who can then fashion a dessert beer of their own creation. To make your own Faro, use a large tumbler or pint glass and add 3 parts Cuvee Rene or your favorite sour ale—Rodenbach and Cantillon also make terrificly sour examplesadd flavored syrup or sugar cubes to taste.

Serve at lightly chilled at temp (50-65F) Lindemans Brewery Brabant, Belgium 5% abv www.Lindemans.be

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WINTER SIPPERS Wh

ether shared between close friends or enjoyed in quiet solitude, grab a snifter and one of these beers to help thaw your bones after a cold day of work or play. A little known fact that we discovered about beers of considerable strengthâ&#x20AC;&#x201D;roughly above 9 to 10% alcoholâ&#x20AC;&#x201D;is that they can be recorked! Our team of researchers at Beers of Legend have found that, while levels of carbonation in some ales may decrease, most ales above 10% alcohol can be re-corked (or re-capped if you have a capper) with great success! Try a #7 or #8 tapered cork or any device for stopping wine bottles. There is no need to agitate the beer or refrigerate, simply store in your cellar or liquor cabinet for as long as the brew continues to taste delicious.

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Winter Sippers

Aventinus Eisbock Legend has it that 70 years ago, during the colder months, when the wheat doppelbock Aventinus was being shipped throughout Bavaria, the beer would sometimes arrive at its destination frozen. It did not take long before merchants realized that these versions of Aventinus were much stronger, but they were not quite sure why. Today, brewmaster Peter Drexler of SchneiderWeisse brewery understands that beer concentrated by freezing causes alcoholâ&#x20AC;&#x201D;which freezes at a lower point than waterâ&#x20AC;&#x201D;to separate from the water. To make an Eisbock, one must simply remove the ice (water) and bottle the remaining concentrated beer. When concentrated by freezing, the alcohol level of Aventinus shoots up to 12% and causes the already delicious wheat doppelbock, flavors of banana, clove, and caramel to become even more apparent. Eisbocks are most flavorful at cellar or ambient temps (50-65F) but, in keeping with the ice theme,consider serving chilled in a frosted half-pint, tumbler or snifter.

Serve at cellar or room temp (50-65F). Schneider Weisse Brewery Kelheim, Germany 12% abv www.Schneider-Weisse.com

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Winter Sippers

Jewbelation

When Schmaltz brewery began crafting their seasonal ale Jewbelation, they named it Jewbelation 8 to mark the company's 8th year in business. Five years later, the company is celebrating their 13th Jewbelation year, which is a big deal because according to Jewish custom, the 13th year is when a Jewish boy becomes a man. To celebrate the special occasion, Hebrew has crafted a special version of their Jewbelation made from 13 different types of grain, 13 different types of hops, and with a big 13% abv. Like the ingredient list suggests, Jewbelation has a layered complexity. Balancing fruity and dark malt flavors with bitter hops and treacly sweet caramel.

Dragon's Milk Dragon's Milk, from New Holland Brewing Company, is everything one would expect from milk squeezed from the tit of a mother dragon. The brew's aroma is permeated with bourbon barrels and cocoa. Tasting affirms oak tannins, toasted Arabica, and whiskey-infused, dark chocolate. Perfect for late evening contemplation and getting one in the mood for telling legends of yore in front of the fire. If your local tavern is no longer suckling, this is the next best thing.

Serve at cellar or room temp (50-65F) Schmaltz Brewery San Francisco, California 13% abv www.schmaltz.com

Serve at cellar or room temp (50-65F) New Holland Brewing Company Holland, Michigan 10% abv www.NewHollandBrew.com

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Winter Sippers

'T Smisje Grande Reserva We love stories like that of Brugge’s own Johan Brandt, who, when he founded brewery De Regenboog, brewed only once a week on his one barrel system and bottled and labeled all his beer by hand. The name ‘t Smisje, “little blacksmith”, is a homage to the humble nature of the artisinal brewery. The beer, Grand Reserva, is ‘t Smisje’s Christmas beer, “Kerst”, aged for a year in Michel Couvreur’s whiskey barrels. The flavors and aroma of Grande Reserva are ripe with classic Madeira characteristics often associated with Belgian brews. These aspects—the earthy, leathery, sweet wine essences—that many US brewers of Belgian style ales would give their right arm for, confront the drinker with every sip. The long aging process that Grande Reserva undergoes in whiskey barrels also imbues the beer with subtle oak flavors and also renders the alcohol flavors of the 12% abv brew barely noticeable.

Samichlaus Helles

We love stories like that of Brugge’s own Johan Brandt, who, when he founded brewery De Regenboog, brewed only once a week on his one barrel system and bottled and labeled all his beer by hand. The name ‘t Smisje, “little blacksmith”, is a homage to the humble nature of the artisinal brewery. The beer, Grand Reserva, is ‘t Smisje’s Christmas beer, “Kerst”, aged for a year in Michel Couvreur’s whiskey barrels. The flavors and aroma of Grande Reserva are ripe with classic Madeira characteristics often associated with Belgian brews. These aspects—the earthy, leathery, sweet wine essences—that many US brewers of Belgian style ales would give their right arm for, confront the drinker with every sip. The long aging process that Grande Reserva undergoes in whiskey barrels also imbues the beer with subtle oak flavors and also renders the alcohol flavors of the 12% abv brew barely noticeable. Serve at cellar or room temp (50-65F) Brauerei Schloss Eggenberg Vorchdorf, Austria 12% abv. www.schloss-eggenberg.com

Serve at cellar or room temp (50-65F) 12% abv Brugges, Belgium 12% abv. www.Bunited.com

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Winter Sippers

World Wide Stout

Old Ruffian

Great Divide brewing company has established itself as one of the finest American producers of big beer styles. Their Old Ruffian, 10.2% abv, is arguably the best example of the American barleywine style of beers. We loved the fact that despite doing everything we could to tone down the hops in order to get a better feel for the brews malt complexity—including our usually failsafe method of allowing the beer to warm to room temperature—there was very little give on the part of Old Ruffian's lupulin integrity. Simply awesome. In the glass, Old Ruffian permeates the senses with aromas of rich barley and spicy hop phenols. Tasting uncovers layers of caramel, chamomile, vanilla, and merciless amounts of citrusy and piney American hop bitterness.

If any beer best fits the title, “Fireside Sipper”, it is the World Wide Stout from Dogfish Head. Although still sumo, at 18 % abv, WW Stout is not the strongest beer in the world. That title belongs to Brew Dog Tactical Nuclear Penguin at 32% abv (Utopias from Sam Adams is #4 at 27%). We would like to suggest the imperial stout from Dogfish Head for the title of “Strongest-MostAffordable-Readily-Available Beer in the World”. Drinking WW Stout reminds us of drinking a Black Russian, except replace the coffee liqueur with espresso doused with Jagermeister, and replace the vodka with Wild Turkey. We suggest investing in a case of WW Stout for aging in the cellar. Bring one out when occasion or weather permits.

Serve at cellar or room temp (50-65F) Great Divide Brewing Denver, Colorado 12% abv. www.GreatDivide.com

Serve at cellar or room temp (50-65F) Dogfish Head Milton, Delaware 18% abv. www.dogfish.com

Depending on your love of hops and their associated bitterness, serve Old Ruffian chilled for the most aggressive hop experience. To enhance the brews malt complexity, consider allowing the brew to approach ambient temp.

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NEW YEAR Tr

aditionally, toasting of special occasions is done with Champagne which is delicious and expensive when buying the good stuff. But more often than not folks these days just grab a bottle of Champale or Champipple realizing most will not know the difference. This New Yearâ&#x20AC;&#x2122;s Eve, if you are going to ring in the new year with a champagne toast, do it big! Or if you do not want to buy a $75 bottle of Champagne, go for one of the winter beers in this book, starting with these three!

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Toasting to the New Years

Grand Cru It's red color makes this classic gueuze (sour ale) from Rodenbach a shoe-in for New Yearâ&#x20AC;&#x2122;s Eve toasting. Plus the 6% abv won't put you under the table. Grand Cru is best at room temperatures where you get oak and huge grape Big League Chew flavors. If it is necessary to quaff cold, expect more acidic wine vinegar characteristics to mute the above. Be sure to consider the freshness date on the bottle and that the Grand Cru you purchase is well with in its prime. This one is not for the cellar.

Serve at cellar or room temp (50-65F) Rodenbach Flanders, Belgium 6% abv www.rodenbach.be

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Toasting to the New Years

Noel De Calabaza Petrus Winter Ale We think Noel De Calabaza is perfect for ringing in the New Year. It has a beautiful red color, huge bubbly head, and tastes like sweet cherry pie with a hint of oak funkiness. Noel De Cabaza comes from one of our favorite U.S. craft breweries. Founder, Ron Jeffries, began making his artisinal ales with a dedication to using wild yeast and barrel aging. This one is a gusher so make sure to de-cork cold. But as always, flavor complexity develops as the beer warms.

The Christmas ale from Petrus is brewed every November to celebrate the holiday season. At 6.5% abv the brew is light enough to serve as an aperitif or pre-dinner toast. In the glass, the beer has a beautiful caramel red color and possesses effervescent qualities that rival the bubbles of Champagne. Tasting reveals intermingling red and dark fruit flavors, caramel sweetness, followed by a subtle sour tang.

Serve cold or cellar temp (50-65F) Jolly Pumpkin Ales Dexter Michigan 9% abv. www.JollyPumpkin.com

Serve cold or cellar temp (50-55F) BAVIK brewery Bavikhove, West Flanders 6.5% abv. www.bavik.be

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e people of Belgium are not big on Schnapps, Brandy, or Cognac. Instead they for special occasions or for times of contemplation. That is why they are so good at making these styles of beer. For the festive winter season, Belgian breweries have long held a tradition of crafting huge ales that sensuate the palate but are also balanced and dry, taking care that their beer be â&#x20AC;&#x153;digestibleâ&#x20AC;?. The following beers could go well in any of the chapters in this book, so we thought it best to put them all together.

BELGIAN

CHRISTMAS

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Belgian Christmas

Corsendonk Christmas Ale The Trappist monks of Abbey Corsendonk operated a brewery on the grounds of the monastery for nearly 400 years. Their brewery was finally forced to stop production in 1784 when the Abbey was shutdown under Austrian rule. A century later, in 1908, Antonius Keersmaekers started his own brewery dedicated to reviving the monks' beer styles. His beers were a success and he became known especially for his beer, Pater Noster or â&#x20AC;&#x153;Our Fatherâ&#x20AC;?. Today, Antonius' grandson, Jeff, still operates the brewery. Since 1998 they have brewed their popular Christmas ale every year for the holiday season. Corsendonk's Christmas Ale is filled with the wonderful flavors of dark Belgian candi sugar, plums, and phenolic spices. The brew's considerable 8.5% abv is well hidden behind the layers of complexity. Christmas Ale is definitely worthy of its rockstar Christmas beer status.

Serve at cellar to room temps (50-65F). Corsendonk Brewery Oud-Turnhout, Belgium 8.5% abv www.Corsendonk.com

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Belgian Christmas

Scaldis Noël

2009 marks Brewery Dubuisson's 240th year in existence. In 1769, after the brewery where he worked was shutdown by Austrian ruler, Marie-Therese, Joseph Leroy started a small brewery on his family farm to produce beer for the farm workers and local residents of the town of Pipaix. In 1933, brothers Alfred and Amedee Dubuisson took the brewery to large scale production. Their grandson Hugues Dubuisson is the company's current brewer and in 1991 he began production of Scaldis Noel, Brewery Dubuisson's inspiring Belgian Christmas ale. Noel has flavors of dark caramel, aged fruit, and a nutty spiciness that includes some cinnamon and vanilla highlights. The large quantities of malt used to achieve its 12% strength add depth and complexity to the brew while at the same time managing the difficult task of making a very strong beer smooth and digestible.

Kerst Pater

Brouwerij Van Den Bossche has been crafting their Abbey style ales since 1897. The beer is stilled brewed and bottle conditioned at the original site, located on a farm in the Ardennes region of Belgium. It is festive and somewhat traditional, when crafting Christmas beers, for brewers to favor amber and reddish tones. That is why we always appreciate when brewer's choose, instead, to go dark. In this case, the 9% abv, Kerst Pater is extradark brown winter ale with aromas of cafe-mocha and dry gummy bears. The flavors are a dance of espresso-dunked milk chocolate and herbal hop bitterness. To which we say, “Zalig Kerstmis en Gelukkig Nieuwjaa!” Cellar or room temp (50-65F). Brewery Van Den Bossche Ardennes, Belgium 9% abv. brouwerijvandenbossche.be

cellar or room temp (50-65F). Dubuisson Brewery Wallonia, Belgium 12% abv. www.br-dubuisson.com

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Belgian Christmas

Tsjeeses Their spicy old style Belgian ales have already set brewery De Struise apart as stars on the international brewing scene. This reviewer tasted their Christmas beer, Tsjeeses with some trepidation, noting that their staple beers are already laced with spices like vanilla, cardamom, and cinnamon—thinking what could they possibly come up with for a Christmas ale? The answer is balance. Tsjeeses’ alcohol at 10% by volume, is balanced by a dark candy complexity while the often overstated spices are, in this case, more subdued, giving the beer a vinous quality.

Cellar or room temp (50-65F). De Struise Tsjeesus De Panne, Belgium 10% abv www.struise.noordhoek.com

Delirium Noel

The Delerium line of beer, from Huyghe Brewery, is famous for iconic images of pink elephants that adorn its labels. To us they are famous for their flavor! We can’t get them to admit it, but we swear we can detect the sweet and sour notes of brettanomyces in these beers. For the holiday season, bring a 750 ml bottle of Delirium’s Noel beer to liven any occasion. Beautiful in the glass, Noel has a bright reddish amber color with an always huge foam cap when poured. Flavors include sweet, caramel, and bright pear and apple flavors that lend themselves to the characteristic touch of sour.

Serve at cellar or room temp (50-65F). Huyghe Brewery Melle, Belgium 10% abv www.delirium.be

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