Is "Christmas Ale" a Style?

[Clint Yeastwood]

Because I'm drinking my Christmas ale, I decided to Google. Google's Artificial Imbecile seems to think Christmas Ale is a style. A red hue and the usual Pacific Northwest hops, plus spices.

Would anyone here consider Christmas ale a style? Maybe not a BJCP style, but a recognizable type of beer?

I don't tell anyone what to brew, but I think when you start throwing spices into a beer, it's not always because it needs spices. Sometimes it's because you don't know how to get results with yeast, grain, and hops. You can get so many flavors with just the basics, it seems like a mistake to go running for weird ingredients prematurely.

 

[ntempleton]

I think of winter or Christmas beers as at least 2 different types of beer, if not many more.

Spiced "holiday" beers - often dark, malty, rich, and strong. Additionally spiced with whatever can be found in the spice cabinet. I think this might be what you had in mind. I'm not generally a fan.

The second category, PNW winter warmers - generically similar to an old ale in malt bill, and firmly hopped - think "C" hops. It is one of my favorite types of beer. I'm not certain how local this "style" is to the PNW, but many local breweries make some version of it. jubelale & Cabin Fever are 2 of my favorites.

 

[Clint Yeastwood]

"Winter warmers" is a good phrase. When I started brewing this stuff, I thought about how nice a high alcohol content and a little touch of solvent flavor would be in the winter. Here in Northern Florida, where sometimes the temperature hits 40 degrees. It's brutal.

I just Googled the BJCP, and I see they have a Christmas ale style. "Christmas/Winter Specialty Spiced Beer." It says, "spices are required." There is so much you can do with basic ingredients, I don't see myself using spices any time soon.

 

[ntempleton]

"Winter warmers" is a good phrase. When I started brewing this stuff, I thought about how nice a high alcohol content and a little touch of solvent flavor would be in the winter. Here in Northern Florida, where sometimes the temperature hits 40 degrees. It's brutal.

I just Googled the BJCP, and I see they have a Christmas ale style. "Christmas/Winter Specialty Spiced Beer." It says, "spices are required." There is so much you can do with basic ingredients, I don't see myself using spices any time soon.

There isn't a BJCP category for the PNW Winter Warmer that I'm describing, sadly.

 

[Clint Yeastwood]

If you're not hip to heavy beers, winter must be pretty dreary. Or filled with things like Jaegermeister shots.

 

[ntempleton]

If you're not hip to heavy beers, winter must be pretty dreary. Or filled with things like Jaegermeister shots.

Funny thing is, outside of this specific regional style of higher abv beers, I tend to mostly drink 4-5% German lagerbier.

 

[worlddivides]

No. The kinds of beers associated with Christmas differ from country to country. And even within the US, they're not consistent. I think that's why the BJCP doesn't say "Christmas ale," but says "Christmas/Winter Specialty Spiced Beer" since that's a lot clearer and doesn't really leave any room for confusion.

I think probably the most common beer style associated with Christmas around the year is a malty amber lager. I think the whole spiced beer thing is more specific to the UK and US.

Personally I've always associated winter (and to a less extent Christmas) with darker beers, especially higher ABV beers, like stouts.

 

[camonick]

Here’s a thread with styles and recipes that members brew and trade annually this time of year.
https://www.homebrewtalk.com/threads/12-beers-of-christmas-2023-edition.725302/

I’ve had the saffron tripel and it’s very interesting.

 

[AdjunctBrewer]

Winter ales > Christmas ales

 

[Clint Yeastwood]

Is it okay if I can't feel my hands?

 

[Tony B]

I put a little thought into this a month or so back. I was thinking of doing something like SN Celebration Ale. I brewed a lot of pale ales this summer. Mostly with Kveik and am burnt out on both, so decided to go with a rice lager and a Belgian single as my “ Christmas” brews.

 

[mac_1103]

https://www.delirium.be/en/beers/delirium-christmas

 

[Brew_Dude41]

I will crack mine open tomorrow when I shed this diet for 3 weeks. Xmass and festbeir/Oktoberfest are some of my favorites.
Typically I associate a winter warmer with a higher abv spiced ale or even a stout or porter that has hit the barrel of spirit for a bit to add a boozeyness to it. Personally I love mine although this year's came short of expectations due to a shortage of honey. When I tasted it last week to verify the carb level the ginger was to strong and honey was absent. It might mellow a bit in another week or so, but not my best batch.

 

[Spartan1979]

We were at the Kierstbier Fest in Essen, Belgium on Sunday. I believe the only requirements were that the beer had to be a seasonal release an it had to be brewed in Belgium. The beers were all over the board but most were pretty good. We had great time!

 

[kevin58]

Free yourself and you mind by putting aside the idea of styles. Just make beer.

 

[ClaudiusB]

It is Christmas, and Winterfest Festbier season in Germany, so rename your beer acordently and enjoy it.

 

[odie]

every beer is a "style"...get over it and enjoy...

 

[Knightshade]

I find this amusing because I noticed this style being noted as "popular" on brewers friend yesterday evening.

 

[jschein]

Is it okay if I can't feel my hands?

Yes, that’s why they call it a winter warmer

 

[Knightshade]

I find this amusing because I noticed this style being noted as "popular" on brewers friend yesterday evening.

View attachment 864907

 

[Snuffy]

"Winter warmers" is a good phrase. When I started brewing this stuff, I thought about how nice a high alcohol content and a little touch of solvent flavor would be in the winter. Here in Northern Florida, where sometimes the temperature hits 40 degrees. It's brutal.

I just Googled the BJCP, and I see they have a Christmas ale style. "Christmas/Winter Specialty Spiced Beer." It says, "spices are required." There is so much you can do with basic ingredients, I don't see myself using spices any time soon.

You may have to go someplace that actually has Winter to appreciate the style.

I was never into spiced beers either but I have come to appreciate a well crafted Christmas Ale or "Warmer". The beer has to be strong and the spices have to be right tho.

I've brewed the Pirate Strong Ale several times and that one is always pretty good. Even with pineapple, vanilla and cinnamon. I think it's the rum-soaked oak that seals the deal tho...

I don't mind cardamom, grains of paradise or star anise. Not big on cinnamon or cloves. Anything that leans toward pumpkin spice is