whats in the pipeline for Christmas/seasonal brew?

[amandabab]

this years Chistmas party menu:

peppermint methaglin, born june 2011
sap wine (maple), born sept 2011
RIS, born feb 2012
pumpkin ale, born aug 2012
"40 ounce" ginger root stout, born june 2012

 

[Calichusetts]

this years Chistmas party menu:

peppermint methaglin, born june 2011
sap wine (maple), born sept 2011
RIS, born feb 2012
pumpkin ale, born aug 2012
"40 ounce" ginger root stout, born june 2012

The fact that you state when your beers were "born" makes you one of the coolest brewers ever...fantastic menu...whats the maple sap wine like? We got a brewer up in Vermont who has won numerous awards for his maple beer...almost no water, just maple over a very long boil. Its released in such small amounts that there is virtually no distribution of it. He ages it in maple liquor barrells...here is a link:

http://www.lawsonsfinest.com/

 

[libeerty]

Lawson's kicks ass!

 

[dinnerstick]

brewing this weekend: herfstbok (dark malty-sweet dutch double bock)
in fermenter: pasilla & mora chili smoked porter
kegged: dubbel
on tap: obsidian stout clone (cybi)

almost ready for winter

 

[CastleHollow]

Bottled my wet hopped (100% homegrown Cascades) harvest ale last week, should be ready for Halloween thru Thanksgiving.

Have an oaked, bourbon stout brewed in May that should be ready sometime in December.

My Christmas beer this year is an American Imperial Stout recipe that I fermented with Duvel's Belgian Strong yeast, racked on top of sweet cherries & cacao nibs for 3 weeks.

And I still have a few bottles of 2009, 2010, and 2011 Christmas beer that I can crack open.

So my pipeline is solid.

 

[ktraver97ss]

Oh yeah, I also have 4 bottles of FFF Baller Stout left and open one every Christmas with my brew crew. The last year one was phenominal, cant wait to try it after almost 2 years this xmas.

 

[wowbeeryum]

vanilla bourbon imperial porter, mint chocolate stout, black rye saison. should be a fun lineup.

 

[ktblunden]

I've got nothing going for the Christmas season right now. I dropped the ball and brewed my Halloween beer late so that one's not going to be conditioned until some time next month. I'm thinking of brewing a giant RIS on 12-21-12 and calling it something "Apocalyptic" themed, though. Might bang out a quick spiced porter for the holidays if I can get off my ass.

 

[DagoBrewer]

I've got nothing going for the Christmas season right now. I dropped the ball and brewed my Halloween beer late so that one's not going to be conditioned until some time next month. I'm thinking of brewing a giant RIS on 12-21-12 and calling it something "Apocalyptic" themed, though. Might bang out a quick spiced porter for the holidays if I can get off my ass.

I was thinking about brewing something stupid on 12-21 too just so i can NOT share it with my friends who think we wont wake up on 12-22 hahahahahaha!!

 

[Wakadaka]

Not the biggest fan of "holiday beer" but I did add some cinnamon to my last IPA I brewed Monday

that cracked me up for some reason. it made me think to make an IPA german and suitable for oktoberfest to just add an um laude (sp) over the a. or for cinco de mayo just put one a ~ over the n and call it mexican. don't know why but just throwing cinnamon in an IPA made me chuckle.

OT: i have BM's black pearl porter ready to be bottled, an amber ale that has been in bottles a while, but probably won't make it past turkey day, and am now planning my next brew.

thinking more about thanksgiving brews as of now compared to christmas beers. i'm not into pumpkin beers or really any beer with much spice in them, so it is a little bit limiting to what most people consider "seasonal" beers.

 

[shutupjojo]

Maple Weizenbock, Black IIPA, Horrible Human ( like Arrogant Bastard ), Dark Saison, Christmas Cracker ( English winter warmer ), Pale Ale made with local experimental hops, Dubbel and a Belgian Golden. Most are 10 gallon batches so I can bottle for gifts and put the rest on tap.

 

[hopalotamus]

Mint chocolate stout

 

[amandabab]

.whats the maple sap wine like? We got a brewer up in Vermont who has won numerous awards for his maple beer...almost no water, just maple over a very long boil. Its released in such small amounts that there is virtually no distribution of it. He ages it in maple liquor barrells...here is a link:

http://www.lawsonsfinest.com/

When I lived in new hampshire I'd boil maple sap down to 1.100
Living in washington I have to thin grade A light amber down with water.
Just ferment it dry with nutrient and lavlin 1118 or 1116 and wait a year or so.

 

[stbnj]

A chocolate belgian stout

 

[phuff7129]

I'm also not big on spiced beers and I did not plan far enough ahead to do a big Belgian or stout so I just brewed an imperial amber IPA. It is my first Holiday ale and it is entirely my recipe so I hope it turns out good.

 

[jfr1111]

I just tasted my old ale and I'm not so sure I'll be ready to drink a few during the holidays or even before spring. It's showing promise, but it clocks in at a respectable 10% and it is boozy, young and brash. Not hot, but there's more than a few notes of alcohol: spicy, rummy, sweet and round in the mouth. It's also very fruity (plum, berries), moreso than the 62-64F internal fermentation temperatures would indicate, but I've read somewhere that S-04 tends to be very fruity in high gravity brews.

I'll leave the beer be a few weeks on the yeast and then bottle.

 

[DagoBrewer]

I gave a good friend of mine my red ale recipe and he made it with a bunch of pumpkin pie filling in it! This beer tastes amazing!!

 

[DagoBrewer]

 

[Toy4Rick]

Spiced Christmas Ale

 

[Piratwolf]

Hydrometer reading on my Saffron Tripel shows 1.000--making for approximate ABV of ~10.5% . Saffron, muted Abbey yeast character & bitter orange with almost no booziness and little warmth. Put it on CO2 and started crash cool today to be ready for the 12 beers of Christmas exchange!

 

[snaps10]

I've got a Punkin Pie Barleywine that is sampling absolutely fantastic. OG 1.112 FG 1.028. 5lbs of spiced pumpkin pie filling with 10 minutes left in the boil. Going to bottle next week hopefully so it has plenty of time to carb.

 

[timewasted]

I have 5 gallons of the caramel apple pie cider. It is for gifts, but there should be a few bottles left for me.

 

[jesseroberge]

Mint chocolate stout for me got the recipie form the database on the forum

 

[VaBrewer]

I've got a Gulden Draak clone that was brewed between Christmas and New Years and will be kegged by Halloween. I have a Tripel in Primary, and am brewing a Bourbon Vanilla Porter next week.

 

[Lavender_Pepper]

I just bottled a spiced peach belgian-esque for holiday + host/ess gifts, and I'm finishing up a cranberry-weizen as a holiday meal accompaniment.

 

[DagoBrewer]

Just 8 days after bottling and my Christmas ale is almost fully carbed up and sitting at about 8% ABV! I had to crack one and see how it was doing, its nice and smooth.. a little cinnamon up front but that will fade with time.. Nice off white head, beautiful ruby color! Awesome! I cant wait til Christmas Eve!!

 

[usfmikeb]

I've got a cherry dubbel in secondary. It's really more of a triple in strength, but a dubbel in style, about 10% ABV. Tart cherries went in about 4 weeks ago, will stay in until beginning of December, when it moves to a keg.

 

[tonyp063]

2 brews.

A chocolate milk stout for SWMBO & a Great Lakes christmas ale clone for me.
And I know that we'll trade back & forth.

 

[jfr1111]

Just 8 days after bottling and my Christmas ale is almost fully carbed up and sitting at about 8% ABV! I had to crack one and see how it was doing, its nice and smooth.. a little cinnamon up front but that will fade with time.. Nice off white head, beautiful ruby color! Awesome! I cant wait til Christmas Eve!!

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Gorgeous beer.

 

[DagoBrewer]

Thanks jfr!!