12 Beers of Christmas 2021 Edition

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TBC

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Alright here we go!

Here's the general concept:
12 different brewers will brew one of the 12 beers of Christmas found in Randy's Mosher's Radical Brewing.
Each brewer sends out three 12oz bottles of their beer to the 11 other brewers (33 bottles sent out in total) and receives 3 bottles of each recipe in return. Maybe you drink one, share one, and age the third!?
Some of these are fairly big beers, and need some time and aging to be optimal, so planning and brewing early can be critical. If you're bottle conditioning, be ready to bottle in time, etc. Also, one of the beers (Juniper Rye Bock) is a lager, so a brewer with a lagering fridge will be needed for that one.

Shipping:
It will cost you some money to send out 11 packages! Getting involved in this project means you'll eventually need to wrap up 11 packages with 3 beers each, and mail them potentially all the way across the country from where you live. You may be looking at about $120 in shipping give or take (but you're getting 33 fancy Christmas beers!).
With this in mind, it has been historically a necessity to require that all brewers will need to be located inside the continental U.S.
If you can accept packages at a business address, that will save your fellow brewers some money. (For some reason, the big shippers charge less to deliver to a business address...)
Speaking of the big shippers, generally if you show up at UPS or FedEx with a well packed, sealed box, they don't ask questions. Legally you aren't allowed to ship alcohol via USPS, but in prior years some participants have shipped using Flat Rate boxes from the post office, and haven't had any issues, but this is by no means an endorsement of such an action.
Shipping will need to occur approximately the week after Thanksgiving.
For reference: In 2012, @biochemedic posted some (admittedly perhaps overkill) instructions for packaging a 12 oz longneck for shipping, and also a post with some common box sizes that work well for shipping 3 wrapped/bagged longnecks.

Please have your beers ready to ship by Thanksgiving 2021! So plan accordingly depending on the beer you end up brewing. Some take much longer than others.

Choosing What You Want to Brew:
We'll use the same system as previous years: first come first served (with the noted restrictions below...)
Reply to this thread if you're interested and let us know which beer you want to brew and which group (East coast or West coast) As beers are claimed, I will update the thread with the brewer's name next to their selection.

How to not be a d*[email protected]:
As much as it pains me to post this part, the simple fact is that, every single year this project has been run, there has been at least one brewer who has simply up and vanished, and at times has been shipped homebrew in good faith before their disappearance has become apparent.

Based on this, participants will be excepted in order: past participants who fulfilled their commitments from previous years get preferential treatment until 1/31/2021. Then relatively established HBT members (more than a year since joining) *or* be a paid (Supporting or Lifetime) member starting 2/1/2021 and then it will be open to all other members starting 3/1/2021.

Communicate! If for some reason you have to back out, own up to it ASAP, and hopefully allow a replacement brewer to step in. Please do not disappear for a few months and then come back saying 2021 was busy and you can't participate and now it's too late for anyone to take your place. Think AHEAD of time whether you can put in the work to execute this amazing exchange. I will follow up with participants via pm the end of June/ beginning of July and if you don’t respond you will be dropped and I will open your spot up. If you decide to get back to me a month or two after I send you a pm you will be welcomed back as long as your spot hasn’t been chosen. If it was chosen your sheet out of luck.

We will attempt to fill 2 groups this year. Please note your shipping preference - east or west coast. If you have any questions let me know.

2011
2012
2013
2014 (didn't happen)
2015 (didn't happen)
2016
2017
2018
2019
2020

Here is the list of Beers:

GROUP 1 (East Coast)

1) Caramel Quadruple @jack13
2) Spiced Cherry Dubbel @j1laskey
3) Spiced Dunkel Weizenbock
4) Juniper Rye Bock @yoop89
5) Fruitcake Old Ale
6) Saffron Tripel
7) Christmas Gruit
8) Honey Ginger IPA
9) Crabapple Lambicky Ale
10) Gingerbread Ale
11) Spiced Bourbon Stout
12) Abbey Weizen


GROUP 2 (West Coast)

1) Caramel Quadruple
2) Spiced Cherry Dubbel @jerbrew
3) Spiced Dunkel Weizenbock
4) Juniper Rye Bock
5) Fruitcake Old Ale
6) Saffron Tripel
7) Christmas Gruit
8) Honey Ginger IPA
9) Crabapple Lambicky Ale @JAReeves
10) Gingerbread Ale
11) Spiced Bourbon Stout @grampamark
12) Abbey Weizen
 
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rsquared

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Looking forward to this! Been following the 2020 thread with interest for the few months I've been back, but I was a little late to get into it.

I've already got one of these next up on my to brew list to age for next winter. Crossing my fingers it's not taken by February, but there's plenty of other good stuff around that I won't be disappointed to end up brewing a second one...
 
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TBC

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Johst12

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Thanks, man. Working on a 2nd group right now.

Do you guys want the brewers to exactly follow the recipes or can the brewer adjust the beer, if he stays within the the style + using the "special" ingredients?
 
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Do you guys want the brewers to exactly follow the recipes or can the brewer adjust the beer, if he stays within the the style + using the "special" ingredients?

I’ve never participated before (hopefully I’ll get in for this year), but my understanding is that each brewer can put their own spin on the recipe if they want.
 

jerbrew

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I’ve never participated before (hopefully I’ll get in for this year), but my understanding is that each brewer can put their own spin on the recipe if they want.

You can and personally I encourage that. For example, when I did the gingerbread ale, Mosher suggests a brown ale but I went for a big ol' robust porter instead thinking I'd like a bit more roast and sweetness for the spices.

To be honest, because all of these recipes involve spices or other additions, no two beers from different brewers are ever alike. Not to mention yeast, hop, and grain selection influencing the recipes in their own rights. So personal spin is part of the entire experience. you do you boo boo.
 

jerbrew

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Thanks, man. Working on a 2nd group right now.

Do you guys want the brewers to exactly follow the recipes or can the brewer adjust the beer, if he stays within the the style + using the "special" ingredients?

Just like Mosher describes in the book, these are suggestions. He's throwing out ideas on how to be creative with "traditional" styles and turning them into something reminiscent of winter. I don't think we want the brewers to do anything but brew something that expresses their style and enjoy the experience. I have been thinking about a dark saison with mulling spices and maybe a but of wine must for next winter and If I did that instead of one of these twelve I'm sure my friends here would be more than eager to try it.

This is an exercise in personal expression so interpretation is not only accepted but encouraged. If you're familiar with Rick and Morty it's best described as "SHOW ME WHAT YOU GOT!" Perhaps for your first round you keep it a bit more tight and relax the reigns as the group matures but that's up to y'all. Keep us updated about how it goes over there.

1610581095746.png
 
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Bump this up. There are still openings available in each group.

GROUP 1 (East Coast)

1) Caramel Quadruple @jack13
2) Spiced Cherry Dubbel @j1laskey
3) Spiced Dunkel Weizenbock
4) Juniper Rye Bock @yoop89
5) Fruitcake Old Ale
6) Saffron Tripel
7) Christmas Gruit @calandryll
8) Honey Ginger IPA
9) Crabapple Lambicky Ale @Funky Frank
10) Gingerbread Ale
11) Spiced Bourbon Stout
12) Abbey Weizen


GROUP 2 (West Coast)

1) Caramel Quadruple
2) Spiced Cherry Dubbel @jerbrew
3) Spiced Dunkel Weizenbock
4) Juniper Rye Bock
5) Fruitcake Old Ale
6) Saffron Tripel
7) Christmas Gruit
8) Honey Ginger IPA
9) Crabapple Lambicky Ale @JAReeves
10) Gingerbread Ale
11) Spiced Bourbon Stout @grampamark
12) Abbey Weizen
 
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jerbrew

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Bump this up. There are still openings available in each group.

GROUP 1 (East Coast)

1) Caramel Quadruple @jack13
2) Spiced Cherry Dubbel @j1laskey
3) Spiced Dunkel Weizenbock
4) Juniper Rye Bock @yoop89
5) Fruitcake Old Ale
6) Saffron Tripel
7) Christmas Gruit @calandryll
8) Honey Ginger IPA
9) Crabapple Lambicky Ale @Funky Frank
10) Gingerbread Ale
11) Spiced Bourbon Stout
12) Abbey Weizen


GROUP 2 (West Coast)

1) Caramel Quadruple
2) Spiced Cherry Dubbel @jerbrew
3) Spiced Dunkel Weizenbock
4) Juniper Rye Bock
5) Fruitcake Old Ale
6) Saffron Tripel
7) Christmas Gruit
8) Honey Ginger IPA
9) Crabapple Lambicky Ale @JAReeves
10) Gingerbread Ale
11) Spiced Bourbon Stout @grampamark
12) Abbey Weizen


If we're having trouble filling these up I'd ok with combining them again and taking either the stout or the ginger IPA
 
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12 BEERS OF CHRISTMAS RECIPES
BY RANDY MOSHER FROM HIS BOOK RADICAL BREWING

1. CARAMEL QUADRUPEL - Start with the tripel recipe on p. 125 (see below), but add 4 pounds of
amber malt, and use the following toffee sugar recipe instead of the sugar in the original
recipe. Sugar and malt caramalized together will impart a lingering toffee-like quality.
Mix a pound of each of light malt extract and white sugar in a heavy saucepan. Heat until it
melts; stir only enough to mix together, and continue until it starts to darken. Use your
judgement about when to stop. Once it starts to brown, things happen quickly, but it can
get fairly dark before it will make the beer taste burnt. When done, remove from the stove
and scrape it directly into your brew kettle or cool it by lowering the pan into a larger pan
of water. Once cooled, add brewing water and reheat to dissolve the caramel, then add to your
brew in progress. Gravity: 1.100 (24*P). Color: deep reddish-brown.

THREE NIGHT TRIPEL
Yield: 5 gallons
Gravity: 1.080 (19*P)
ABV: 7.6 - 8.6%
Color: Pale Gold
IBUs: 43
Yeast: Belgian abbey
Maturation: 3 to 4 months

Recipe:
10 lb Pilsner Malt (72%)
2 lb Munich Malt (14%)
2 lb Jaggery or Demerara Sugar

Hops:
2 oz Styrian Goldings (7%AA) 60 Min
1.5 oz Saaz (3%AA) 15 Min


2. SPICED CHERRY DUBBEL - Start with a good rich dubbel (p. 124 - see below), toss in an addi-
tional pound of piloncillo or turbinado sugar, and use a combination of sweet (black) and sour
(Montmorency) cherries, which should ferment in the beer for a month or so. A pound per gallon
is a minimum. Two is better. One teaspoon of ceylon (true) cinnamon added at the end of the
boil will enhance the natural spiciness of the sour cherries. Add one drop (no more!) of
almond extract for added depth. Gravity: 1.070 to 1.078 (17 to 18.5*P). Color: deep ruby-amber

TWO BITS ABBEY DUBBEL
Yield: 5 gallons
Gravity: 1.063 (15*P)
ABV: 5.5 - 6.4%
Color: Deep amber
IBUs: 29
Yeast: Belgian abbey
Maturation: 8 to 10 weeks

Recipe:
6 lb Pale Ale Malt (63.5%)
3 lb Munich Malt (23%)
1 lb Special B (9%)
0.5 lb Aromatic Malt (4.5%)
1 lb Piloncillo or other partially-refined sugar (9%)

Hops:
1.25 oz Northern Brewer (7%AA) 90 Min


3. SPICED DUNKEL WEIZENBOCK
Yield: 5 gallons
Gravity: 1.083 (19.5*P)
ABV: 6.7 - 7.7%
Color: Deep amber
IBUs: 28
Yeast: Altbier or Belgian abbey
Maturation: 3 to 5 months

Recipe:
5 lb Wheat Malt (38%)
4 lb Munich Malt (31%)
2 lb Pilsner Malt (15%)
1 lb Wheat Malt, toasted 30 min @ 350*F (8%)
1 lb Medium Crystal Malt (40 to 60L) (8%)

Hops:
1.75 oz Tettnang (4.5%AA) 90 Min
0.5 oz Tettnang (4.5%AA) 30 Min

Spices:
1 tsp allspice (added at end of the boil)
1 tsp star anise (added at end of the boil)
1 tsp caraway (added at end of the boil)
0.5oz orange peel (added at end of the boil)
2oz candied ginger (may be chopped coarsely and tossed into secondary)


4. JUNIPER RYE BOCK
Yield: 5 gallons
Gravity: 1.080 (19*P)
ABV: 6.4 - 7.2%
Color: Deep amber
IBUs: 24
Yeast: Danish Lager
Maturation: 4 to 6 months

Recipe:
9.5 lb Munich Malt (62%)
3 lb Pilsner Malt (19%)
2 lb Malted Rye (13%)
1 lb Rice Hulls
4 oz Juniper Berries, crushed (added in the mash)

Hops & Spices:
2 oz Hallertau (3.5%AA) 90 Min
2 oz Juniper Berries, crushed 90 Min
2 oz Juniper Berries, crushed 0 Min


5. FRUIT CAKE OLD ALE
Yield: 5 gallons
Gravity: 1.075 (18*P)
ABV: 6.5 - 7.5%
Color: Deep reddish amber
IBUs: 31
Yeast: Scottish Ale
Maturation: 6 to 9 months

Recipe:
8.75 lb Munich Malt (62%)
3 lb Amber Malt (22%)
1 lb Special B (13%)
4 oz Carafa II Malt (6%)

Hops:
1.5 oz Liberty (4.5%AA) 90 Min
0.5 oz Saaz (3%AA) 15 Min
0.5 oz Liberty (4.5%AA) 15 Min

Spices:
0.25 tsp nutmeg (added at end of the boil)
0.25 tsp allspice (added at end of the boil)
2 tsp Ceylon cinnamon (added at end of the boil)
1 tsp powdered ginger (added at end of the boil)
1 tsp vanilla extract (added at end of the boil)

After primary fermentation, assemble 3 lb of dried fruit: raisins, apricots, cherries, blueberries,
whatever, plus the zest of two oranges and two whole cloves. Pour boiling water over it to rehydrate;
allow to stand for an hour or two to cool and plump, then mix with the beer which has been racked
into a vessel with some headspace. Allow this to ferment for two weeks, then rack off the fruit into
another carboy, allow to settle, then bottle as usual. This beer will benefit from several months aging.


6. SAFFRON TRIPEL - Pick you favorite Belgian tripel recipe as a start. If there's no sugar in it,
substitute 20 percent of the base malt for some unrefined sugar - turbinado or piloncillo, for example.
Jaggery (Indian palm sugar) is also lovely. Add the zest of one orange at the end of the boil, along
with a pinch of crushed grains of paradise or black pepper. Ferment with Belgian ale yeast, and add a
half-teaspoon of saffron threads after transferring to the secondary. Gravity: 1.090 (21.5*P). Color:
orange-gold.


7. CHRISTMAS GRUIT - This is a throwback to the days before hopped beers were the norm. I have included
some hops here, largely for their persevative value. Note that the "gruit" component of this is only
partially authentic (bog myrtle), as yarrow and wild rosemary can't in good conscience be recommended for
internal consumption. The rosemary and California bay laurel provide a safe approximation. Start with
the dunkel weizenbock recipe (Number 4) but substitute he following spices, which may be added at the
end of the boil: 4 oz juniper, crushed; 1 tsp ceylon cinnamon; 0.5 tsp bog myrtle/sweet gale; 0.25 tsp
rosemary; 0.12 tsp mace; two California bay laurel leaves. Add one pound of heather or dark wildflower
honey to the secondary and allow it to ferment out before bottling. Saison of other characterful Belgian
yeast is recommended. As an option, a package of mixed lambic culture, added after the primary, will add
wild aromas and a bit of sourness after a few months. Substituting a bit of smoked malt will impart a
suitably medieval funkiness. Gravity: 1.091 (22*P). Color: hazy amber.


8. HONEY GINGER IPA - Ginger was a popular ingredient in British beers prior to 1850, and here we're
pairing it with a dab of honey. Start with an IPA, and brew and ferment as normal. Once transferred
to the secondary, add 2 pounds of honey, plus 2 ounces of candied ginger, coarsely chopped. This is a
higher-quality ginger than the stuff in the produce section, less pungent and less earthy. I would use
British East Kent Goldings hops exclusively. Gravity: 1.065 (15.5*P). Color: pale amber.


9. CRANAPPLE LAMBICKY ALE - Crabapples add not only a festive touch, but tannins and acidity as well,
which makes it easier to get that tart, champagny character without extended aging. Brew a simple pale
wheat ale like the Amazing Daze (see below). If mashing, go low (145*F) and long (two hours). Ferment
with ale yeast, Belgian or otherwise. Obtain 3 to 4 pounds of crabapples (cranberries work also), wash
well, then freeze. Thaw and add to the beer when it is transferred to the secondary, along with a package
of mized lambic culture. Allow to age on the fruit for two months, then rack, allow to clear (which may
take a month or two), and bottle. Lambic character will continue to increase with time. Gravity: 1.050
(12*P). Color: pale pink.

AMAZING DAZE AMERICAN WHEAT ALE
Yield: 5 gallons
Gravity: 1.049 (12*P)
ABV: 4.1 - 4.7%
Color: Pale Gold
IBUs: 23
Yeast: American Ale
Maturation: 4 to 6 weeks

Recipe:
4 lb Pilsner Ale (44.5%)
4 lb Wheat Malt (44.5%)
1 lb Munich Malt (11%)
1 lb Rice Hulls

Hops:
0.75 oz Cascade (6%AA) 60 Min
1 oz US Tettnang (4.5%AA) 15 Min


10. GINGERBREAD ALE - Liquid cake! One of our Chicago Beer Society homebrewers hit me with this one a few
years ago, and the flavor was quite striking. The base brew should be a soft brown ale, lightly hopped,
with no pronounced hop aroma. The gingerbread flavor depends on a specific balance of spices used in the
common dessert: 1 tsp cinnamon; 0.5 tsp ground giner; 0.25 tsp allspice; 0.25 tsp cloves. Just add them at
the end of the boil. Gravity: 1.055 (13*P). color: pale brown.


11. SPICED BOURBON STOUT - Take your favorite stout recipe and dose it with spices. Into 6 oz of Vodka and
2 oz of bourbon (more if you wish), add: 0.5 tsp vanilla extract; 0.25 tsp allspice; 0.5 tsp cinnamon;
0.25 oz crushed corianger; 1 whole star anise (or 0.25 tsp ground); 0.5 oz crushed juniper; pinch of black
pepper. Gravity: 1.050 (12*P). Color: India ink.


12. ABBEY WEIZEN - This one's easy. Take a classic Bavarian Weizen recipe and ferment it with a Belgian abbey
yeast. For a little more zip, add a little citris peel-try a tangelo or a handful of kumquats for a fairly
close approximation of the Seville/curacao orange. Coriander and chamomile (0.25 oz of each) added at the
end of the voil provide even more depth. You could brew this same recipe at much higher gravities if desired.
Gravity: 1.045 (11*P). Color: hazy deep gold.
 
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TBC

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If we're having trouble filling these up I'd ok with combining them again and taking either the stout or the ginger IPA

Thats fine with me. It does seem slower than years past. What does everyone else think? We can suspend signups for a few days to make sure the current participants get an alternate selection. Looking at the list it looks like only 2 members would have to change their original selection and they already offered.

Lets try to get this figured out in the next couple days and then we can move forward.
 
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I am cool shipping across the country, but I would request that I keep the crabapple because I already invested in the ingredients. Hoping to brew it next weekend so the cultures can age.
Did you find crabapples? I’m ok with switching off...it just gives me another year to keep perfecting my lambic, lol.
 

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We have almost 2 full groups over here in Germany, the Switzerland section also has at least 1 full group. Looking good so far. I'll keep you guys updated.

I called for the spiced bourbon stout. I'll ramp up the gravity and brew an imperial stout!
 
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TBC

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I am cool shipping across the country, but I would request that I keep the crabapple because I already invested in the ingredients. Hoping to brew it next weekend so the cultures can age.

That doesn’t look like it will be a problem. @Funky Frank offered to take the abbey weizen
 

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I would be ok with combining, one advantage is @jack13 and myself can be shipped to the same address. We will also probably combine our beers together for easier shipping.

On a side note, with the Christmas Gruit, has anyone tried brewing it with that lambic suggestion? I was contemplating trying it with Sour Batch Kidz, just slightly afraid it might get too sour.
 

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I didnt use a culture but I tried some raw honey(local to me) and it worked on my test batch but not on the final batch that I ended up shipping. On the test batch it gave it a nice slight tartness that complimented the spices I used. Unfortunately it didnt do anything (flavorwise) to the second batch. I used it to naturally carbonate in the keg.

I really wanted to try a mix culture but was afraid it would dry it out too much.
 
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So if everyone is fine with combining the 2 groups this is what the current group would look like. This would leave one more opening to be filled. I will take either one that is left.

Let me know what you think and if you have any questions or concerns.

1) Caramel Quadruple @jack13
2) Spiced Cherry Dubbel @j1laskey
3) Spiced Dunkel Weizenbock
4) Juniper Rye Bock @yoop89
5) Fruitcake Old Ale
6) Saffron Tripel @rsquared
7) Christmas Gruit @calandryll
8) Honey Ginger IPA @jerbrew
9) Crabapple Lambicky Ale @JAReeves
10) Gingerbread Ale @theothermillion
11) Spiced Bourbon Stout @grampamark
12) Abbey Weizen @Funky Frank
 
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So if everyone is fine with combining the 2 groups this is what the current group would look like. This would leave one more opening to be filled. I will take either one that is left.

Let me know what you think and if you have any questions or concerns.

1) Caramel Quadruple @jack13
2) Spiced Cherry Dubbel @j1laskey
3) Spiced Dunkel Weizenbock
4) Juniper Rye Bock @yoop89
5) Fruitcake Old Ale
6) Saffron Tripel @rsquared
7) Christmas Gruit @calandryll
8) Honey Ginger IPA @jerbrew
9) Crabapple Lambicky Ale @JAReeves
10) Gingerbread Ale @theothermillion
11) Spiced Bourbon Stout @grampamark
12) Abbey Weizen @Funky Frank
Your organization is much appreciated!
 

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So if everyone is fine with combining the 2 groups this is what the current group would look like. This would leave one more opening to be filled. I will take either one that is left.

Let me know what you think and if you have any questions or concerns.

1) Caramel Quadruple @jack13
2) Spiced Cherry Dubbel @j1laskey
3) Spiced Dunkel Weizenbock
4) Juniper Rye Bock @yoop89
5) Fruitcake Old Ale
6) Saffron Tripel @rsquared
7) Christmas Gruit @calandryll
8) Honey Ginger IPA @jerbrew
9) Crabapple Lambicky Ale @JAReeves
10) Gingerbread Ale @theothermillion
11) Spiced Bourbon Stout @grampamark
12) Abbey Weizen @Funky Frank

1612567550459.png
 
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