Christmas beer Q

[hoofy]

put a sprig of holly in the glass on serving..........

Or throw a sixpence in the fv. :rofl:

Don't forget to sterilize it first though.

 

[PD]

quote.....

All brewing in fact all everything will be stopping for a few weeks when she arrives


Just remind your other half.... in China they squat down give birth and then carry on picking rice................

I'll leave quietly now.... :twisted:

 

[Andyhull]

Just remind your other half.... in China they squat down give birth and then carry on picking rice................

I'll leave quietly now.... :twisted:

Yeh, think i'll give that a miss a i value my jewels :shock:

 

[RobWalker]

As the BJCP guide says, any beer that conjures up images of christmas. :

like most have said it's generally darker, strong spiced beer. anything biscuity generally fits the bill...I brew a ginger nut christmas brown ale every year. caramelized sugars, allspice cinnamon and ginger etc...you get the idea.

most things can easily fall into it as I guess it's in the eye of the beholder, much like a summer ale which is perceived as something that goes down well on a hot sunny afternoon. maybe that's a cold stout to you, if you're a weirdo :thumb: maybe a light ale with loads of simcoe for pine flavoured could be seen as a christmas tree taste :lol:

 

[hoofy]

A Christmas beer, to me, would be one that's so strong that if you're not careful, it will totally ruin your Christmas day with a hangover from hell. :party: :drunk: :whistle:

 

[dennisdk2000]

erm...... there ready at Christmas time for drinking....

Usually a more heavy fruity " christmassy cake " type brew.

But if i brewed a Wherry lets say 8 weeks before christmas it would be ready!

The reason im asking is that i read a post saying that by now there wouldn't be enough time to get a Chrismas brew on as there wouldn't be enough time to get it conditioned, i wanted to know what makes it so different that it wouldn't condition by Christmas, 3 months from now?

Could have been my post, having a rant that my stuff hadn't arrived for my brewday today. I want to brew a fairly strong brew, OG about 1.080, which should be conditioned for at least 8 weeks, plus 2 week for primary fermentation, 2 weeks to carbonate, twelve week total. But as mentioned, a Christmas brew is whatever you'd want to be drinking at Christmas for whatever reason. Apologies if I've cause undue panic!

Dennis

 

[eggman]

Santas Winter Warmer is a good christmas pint :thumb: It's full bodied, dark and fairly strong. Going to start one myself next week
:

 

[lukehgriffiths]

Well I think one of the more experienced brewers could provid us with a recipe we could turn turn out in 11 weeks... Hint hint. :rofl:

Just thinking but my inexperienced mind thinks crystal malt, chocolate malt, cinnamon, ask spice. Hopped with citra to give citrus flavour? Like a mulled wine flavour ale.

Having only done one brew and that an extract and grain job that is still in fv. Although I just finished a mash tun so am open to ag option if someone were to suggest something.

 

[lukehgriffiths]

Oh my Mrs has a Christmas pud cooking for December to so if anything I make could be a wrote pleaser so she can enjoy a post baby drink that'd be cool.

 

[Asalpaws]

Got my Old Tom clone bottled this weekend, the Wyeast London ESB dried it out much more than I expected, came out at 9.1 %...... Probably be OK for Christmas 2013 ; )