I really want to start brewing for the holidays and seasons. I’ve been wanting to do a Christmas beer for awhile. I’m not sure what to do. Add fruit? Add spice?
As far as yeast goes, I would like something that adds a lot of spice and fruit. I was thinking maybe WLP 500, but I have no idea. What else can I do to this to make is more special. I’ve seen recipes that add cherries. What other sorts of things are “Christmas” like?
Several Belgian breweries seem to put orange in their Christmas beers. N’ice Chouffe for instance uses orange and thyme. I like the sound of cherries in a Belgian Dark Strong (plums too), since those echo malt flavors. Increasing the CaraMunich might give you more of those flavors. If you can get your hands on some dark Munich, I think you might like that too.
I’d be careful about adding too much spice, since Belgian yeast tend to create plenty on their own. If you do use something, go traditional with coriander. I’d avoid clove. So don’t neglect herbs as a possible special note.
Take a look at the Wyeast Ardennes and Antwerp strains.
All depends on what you like…seems like you already have a very nice Christmas beer there already without adding anything else.
It’s probably just me, but I’d rather have a well balanced, strong brew for the winter season than anything with spices or fruit added.
I’d save those things for making mulled ale.
I usually brew mine in April or May, though…with 8 or more months on it, a strong ale becomes something very special.
Whatever you do, design the beer so that after you’ve had one - by golly - you simply have to have another one! Too many Christmas beers are a half a pint - thanks that’s enough - affairs. I like dark, belgian inspired beers for christmas. Oh, and dark, strong doppelbocks, too.
Yea I was definitely checking those out! I was also checking the Bastogne strain out as well, but it looks like I have missed that one. It would have been cool to do a WWII inspired “Christmas in Bastone” beer. Maybe next year.
I really like Mad Elf which is why I think I have cherries specifically on my mind.
Mad Elf uses honey too. Interesting idea, although I’m not sure I’d cram the Belgian Dark Strong idea into the Mad Elf concept – I’d rather make them separately. Otherwise your Christmas in Bastogne is likely to become Trainwreck in Altoona.
I’ll have to put a word in for Avery’s Old Jubilation. I just made a clone of it and am blown away by the perceived spiciness . .with no spices added . . It’ll definitely be warming my hearts cockles this winter!