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Doug W
Intermediate Member
Username: Pivorat
Post Number: 370
Registered: 08-2004
Posted From: 151.163.3.10
| | Posted on Tuesday, October 06, 2009 - 06:50 pm: | 
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OK, who has what started for the ole holiday season? I am itching to make something for both Thanksgiving and Christmas, perhaps a first and second runnings, a Mild for Turkey Day and something with spices for Christmas. Suggestions? |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10761
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Tuesday, October 06, 2009 - 07:11 pm: |
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For the first four years I brewed I did an annual holiday amber ale that evolved from extract to partial mash to all-grain. My friends liked it well enough, and someone else won first in its category with it. But I confess my own taste for ginger/cinnamon/allspice in beer is limited, enough so that even 5 gallons of it is too much. I suppose I could brew a 2-3 gallon batch for the holidays, but it's more work than it's worth for me.
I don't mind Belgians that use spices sparingly as part of the flavor complexity. My take on La Fin du Monde uses a bit of coriander and dried lemon peel; it's currently in primary and will be very nicely aged by the holidays. I've thought about brewing Unibroue's Trois Pistoles and La Terrible; both of them use spices subtly, although it's difficult to decide exactly which ones and in what amounts (the brewery is very secretive about this).
Should I get a bug up my behind about a specific holiday beer, I might try my hand at N'Ice Chouffe. At least there are a couple recipes that claim to provide the spice bill. I've also thought about the Mexican Noche Buena, which is a holiday seasonal dark lager without spices. I recall liking it a dozen or so years ago, but I've heard they've dumbed down the recipe. |
Chumley
Senior Member
Username: Chumley
Post Number: 5950
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Tuesday, October 06, 2009 - 08:09 pm: |
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I brewed Denny's BVIP recipe last Friday....that is a good holiday brew.
I have a full keg of bock that I brewed in April that I have not touched yet....I don't know if I will be able to keep my hands off of it.
For some reason, I have always been found of Pilsner Urquell around the holidays. With the covered 12-packs on sale for $12.99, its time to stock up.
A big ole Imperial IPA is in my near-brewing future.
I'm with Bill on the spiced beers. I have a Grand Cru brewed with dried lemons, galangel, and cardamom that I brewed in May that I am hoping the spices tone themselves down a bit by Christmas. |
Kevin Kowalczyk
Advanced Member
Username: Itsfunbrewingbeer
Post Number: 760
Registered: 10-2007
Posted From: 209.252.39.59
| | Posted on Tuesday, October 06, 2009 - 08:18 pm: |
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I've got my J&H dark Xmas lager in primary right now. It's about ready to rack to secondary where I'll add the honey, maple syrup, vanilla, nutmeg, and cinnamon. Then I'll lager it for the rest of October, and all of November. I'll force carbonate and bottle it the beginning of December so it will be ready to give those on my nice (and naughty!) list. |
dhacker
Senior Member
Username: Dhacker
Post Number: 1815
Registered: 11-2002
Posted From: 98.66.36.103
| | Posted on Tuesday, October 06, 2009 - 11:48 pm: |
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I have a Grand Cru brewed with dried lemons, galangel, and cardamom that I brewed in May that I am hoping the spices tone themselves down a bit by Christmas.
Still hanging on to the bottle you sent me til you give the green light. |
dhacker
Senior Member
Username: Dhacker
Post Number: 1816
Registered: 11-2002
Posted From: 98.66.36.103
| | Posted on Tuesday, October 06, 2009 - 11:51 pm: |
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I'll wait and see what's left (if anything) after the brew fest before I decide what to make next. May end up buying some of the Boulevard brews that have made it to town and will be featured at the festival.
Boulevard Long Strange Triple
Boulevard Double Wide (IPA)
Boulevard Sixth Glass (Quadruple)
(Message edited by dhacker on October 06, 2009) |
Dave Witt
Senior Member
Username: Davew
Post Number: 1347
Registered: 03-2003
Posted From: 68.57.245.38
| | Posted on Thursday, October 08, 2009 - 12:30 am: |
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I brewed a pumpkin ale last week. I was planning on using the yeast cake, 1968, for a Christmas ale based on a cross between ESB and old ale styles. I did this a few years ago, lightly spiced and it was really good. |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 3830
Registered: 03-2003
Posted From: 66.32.133.111
| | Posted on Thursday, October 08, 2009 - 01:03 am: |
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Have BVIP on the V right now and keeping one keg just as IP. Did a winter warmer with very limited spices at KO. It tasted good but also kind of woody racking to secondary. Maybe astingendy from the cinamon sticks? Very little of any other spices that could cause that. Hope it will improve as most do in secondary. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 10770
Registered: 01-2002
Posted From: 24.141.103.148
| | Posted on Thursday, October 08, 2009 - 11:31 pm: |
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I should have mentioned Sierra Nevada Celebration Ale, which should be in the stores in about a month. No spices there, just big flavor with lots of good American hops and malt. Dean Larson's homebrew SNCA recipe is one of the great ones, too. |
Kevin Kowalczyk
Advanced Member
Username: Itsfunbrewingbeer
Post Number: 778
Registered: 10-2007
Posted From: 98.212.3.11
| | Posted on Thursday, October 15, 2009 - 08:29 pm: |
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I tasted my Xmas lager a couple of days ago--it is so good and chocolately and malty, I almost didn't want to add anything. But I added the honey, nutmeg, cinnamon anyway. No maple syrup this year--I couldn't get a good bulk price locally, and I didn't want to wait for it to ship if I ordered online. Instead I added a pound of brown sugar. I'll add the vanilla just before I keg. |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 2821
Registered: 11-2004
Posted From: 98.192.7.62
| | Posted on Friday, October 16, 2009 - 12:52 pm: |
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I have this one in secondary:
http://www.byo.com/stories/recipes/article/indices/25-cloning/1374-sam-adams-win ter-brew-clone-the-replicator
I don't do extract often, but spiced ales take longer to go through and I didn't want 10 gallons of it.
When I transferred it last weekend, it wasn't spicy enough, and the cinnamon dried it out a little. I added a couple eye-droppers of pure vanilla extract and 5 cloves to kick it up a notch. The vanilla should smooth out the drying effects of the cinnamon, and the cloves will add more winter character. Crossing my fingers I made the right choice. |
Kevin Kowalczyk
Advanced Member
Username: Itsfunbrewingbeer
Post Number: 780
Registered: 10-2007
Posted From: 98.212.3.11
| | Posted on Friday, October 16, 2009 - 01:50 pm: |
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Bob,
I've never used cloves in a beer. I assume that you have to go pretty light on them to not overpower your other flavors? |
Bob Wall
Senior Member
Username: Brewdudebob
Post Number: 2823
Registered: 11-2004
Posted From: 24.248.74.254
| | Posted on Friday, October 16, 2009 - 02:18 pm: |
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I used 5 whole cloves. Didn't crush them. We will see if I made the right choice in another week or two.
{{{crossing fingers}}} |
ChriSto
Advanced Member
Username: Christo
Post Number: 604
Registered: 02-2006
Posted From: 68.51.178.62
| | Posted on Saturday, October 17, 2009 - 01:58 am: |
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I don't have any ready for the holidays this year, but I have a number of strong beers I plan to brew over the holidays to be ready for next year's holidays: a 1.100 barleywine, a weizenbock, and a BSGA. |
Chumley
Senior Member
Username: Chumley
Post Number: 5956
Registered: 02-2003
Posted From: 63.118.227.254
| | Posted on Tuesday, October 20, 2009 - 11:34 pm: |
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dHacker, the Grand Cru is certainly drinkable at this point. At least the 30-40 homebrewers (or homebrewer wannabes) thought so when I brought a 2.5 gallon keg of it to my all-grain demonstration a couple of weeks ago.
The company open house is coming up shortly.....December 10. I acquiesced to my office manager to increase my production from 4 to 5 kegs, in return he will pay for a couple of new hardware thingies as well as my ingredients. 
Here is what I am thinking for the beer I am bringing:
Denny's BVIP........fermenting
chumley's bo-pils.......fermenting
chumley's Fuller ESB clone......planned, next at bat (this weekend, 10/24)
Pliny the Elder Clone.....second at bat (10/31)
Paul Erbe's summer wit.....last (10/7)
Comments? |
Doug W
Intermediate Member
Username: Pivorat
Post Number: 374
Registered: 08-2004
Posted From: 151.163.3.10
| | Posted on Thursday, October 22, 2009 - 10:47 am: |
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what time is this work party at? thats a nice lineup of beverages Chumley |
dhacker
Senior Member
Username: Dhacker
Post Number: 1831
Registered: 11-2002
Posted From: 98.66.33.82
| | Posted on Thursday, October 22, 2009 - 11:22 am: |
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That covers the spectrum very nicely. I've been threatening to do the Fuller's ESB clone for awhile. It will probably be my next batch.
Think I'm gonna hold onto the Grand Cru til the end of the year . . |
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