So, do you make a Christmas beer? If so, what style? Spiced, special fermentables, or reinheitsgebot purist?
This year I made a a Belgian Dark Strong Ale (9.0 %ABV) and an Old Ale (8.5% ABV). No spices in either one, but a healthy dose of Special B malt in the Belgian gave it a rich flavor. Both ales used unrefined Louisiana cane syrup.
What did you make?
This year I made a a Belgian Dark Strong Ale (9.0 %ABV) and an Old Ale (8.5% ABV). No spices in either one, but a healthy dose of Special B malt in the Belgian gave it a rich flavor. Both ales used unrefined Louisiana cane syrup.
What did you make?