Xmas Beer Thoughts...

[Rob2010SS]

I'm looking to make 2 beers that will get bottled and given to people as xmas presents. The first one is already decided and I'm starting it next weekend - Barrel Aged Chocolate Cherry Imperial Stout.

I'm trying to decide on the 2nd one. I'm thinking a nice easy vienna lager or some type of fruited saison.

Reason I'm posting this is I can't say I've ever had a fruited saison...? Is that a thing? What kinds of fruits have you seen used?

Also, any other suggestions on what type of beer to make for the 2nd xmas present would be helpful too.
Thanks.

 

[TwistedGray]

I have made blackberry saison and a blood orange saison; however, neither make me think Christmas. They do, however, remind me of Spring or Summer.

My 2c, make a Nut Brown. That's more of a Fall beer.

 

[Rob2010SS]

I have made blackberry saison and a blood orange saison; however, neither make me think Christmas. They do, however, remind me of Spring or Summer.

My 2c, make a Nut Brown. That's more of a Fall beer.

Thanks for the input. I wasn't really trying to go for beers that make you think of Christmas. I had already decided on the stout so I was trying to pick something on the other end of the spectrum. However, you have a good point. The nut brown would be a good one.

I'll take it into consideration!

 

[Kent88]

Doppelbock is good, and plenty of people would disagree with me here, but I think you might not have enough time for that unless you are keg-filling those bottles. High-gravity lagers might be tricky to have finished up and carbonate in 2.5 months. But if you're already working on a big stout, you might be comfortable trying it out.

Belgian Dark Strong Ale &/or Quad can be made pretty christmas-y without too much work, and I think it is something you can warm up after krausen finishes to push it to be done faster. Dubbel might be a good compromise.

I've heard of saison kits intended to have a christmas theme but I personally don't find them appealing. It could be something to search around for to get some inspiration.

 

[Rob2010SS]

Doppelbock is good, and plenty of people would disagree with me here, but I think you might not have enough time for that unless you are keg-filling those bottles. High-gravity lagers might be tricky to have finished up and carbonate in 2.5 months. But if you're already working on a big stout, you might be comfortable trying it out.

Belgian Dark Strong Ale &/or Quad can be made pretty christmas-y without too much work, and I think it is something you can warm up after krausen finishes to push it to be done faster. Dubbel might be a good compromise.

I've heard of saison kits intended to have a christmas theme but I personally don't find them appealing. It could be something to search around for to get some inspiration.

Those are good options too, Thanks! I will be keg filling, but I do understand your point about cutting it close. Even with keg filling, I'm definitely going to be close. We'll see how time plays out. I may try and get the ingredients for both and do a double brew weekend next weekend to get them both going.

So, ...

Doppelbock
Belgian Dark Strong
Belgian Quad
Belgian Dubbel
Nut Brown

Any others?

 

[TwistedGray]

Thanks for the input. I wasn't really trying to go for beers that make you think of Christmas. I had already decided on the stout so I was trying to pick something on the other end of the spectrum. However, you have a good point. The nut brown would be a good one.

I'll take it into consideration!

Be that as it may, if you are giving away beers at Christmas then they should at least match the season (in my opinion). Does it get cold where you are? If so, I'd go for a warming, snuggle by the fire offer rather than a sit outside on a hot summer's day smelling the freshly mowed grass saison (or similar).

 

[HomeBrewMasterRace]

If you're after something lighter then do a Hefeweizen.

I'd say stick to darker beers and make another stout. If I had to recommend one, a rum raisin and oatmeal milk stout sounds amazing

 

[Rob2010SS]

Be that as it may, if you are giving away beers at Christmas then they should at least match the season (in my opinion). Does it get cold where you are? If so, I'd go for a warming, snuggle by the fire offer rather than a sit outside on a hot summer's day smelling the freshly mowed grass saison (or similar).

Yeah I agree with you after hearing you say it. I just wasn't thinking that way at first, but it makes sense. Yes, it gets cold by me - 10 min south of the illinois/wisconsin border.

 

[Rob2010SS]

If you're after something lighter then do a Hefeweizen.

I'd say stick to darker beers and make another stout. If I had to recommend one, a rum raisin and oatmeal milk stout sounds amazing

A rum raisin oatmeal milk stout does sound amazing! Thanks for the recommendation!

 

[TwistedGray]

if I was receiving Homebrew for Christmas I would want a stout and something that is not a stout but still full-bodied and rich with flavor of the season. Therefore I wouldn't do two stouts but again that's just my preference as the drinking side of it. Then again maybe if one was a milk stout another was something else that wouldn't be as bad.

 

[archthered]

I've done an Old Ale with Spruce and Juniper (berries and needles), that I call Old Christmas Tree

 

[snowtiger1987]

I brew a dark winter Saison every year. Turns out black as a stout with no roastiness. If you use the right yeast it will be very dry and easy drinking as well, despite being upwards of 8-9% ABV. I also put 1 vanilla bean and 1 cinnamon stick in the secondary for 5 gallons to give a subtle spiciness.

 

[Rob2010SS]

I brew a dark winter Saison every year. Turns out black as a stout with no roastiness. If you use the right yeast it will be very dry and easy drinking as well, despite being upwards of 8-9% ABV. I also put 1 vanilla bean and 1 cinnamon stick in the secondary for 5 gallons to give a subtle spiciness.

That sounds interesting! What kind of grains do you use to get the black without the roastiness?

 

[deadwolfbones]

Midnight wheat is a good one.

 

[mirthfuldragon]

I like tripels for Christmas. Making a invert golden syrup is easy to DIY, so you wind up with a 8-9% golden beer that drinks like Blue Moon but hits like a freight train. If you like the Triple at the top of the glass, you'll love the Tripel at the bottom.

 

[TheAleRunner]

I've brewed a pecan strong ale a couple times for Christmas, and it's turned out great. Mash with roasted pecans, as well as dry-pecan it after fermentation is complete. The second time, I soaked the roasted pecans in bourbon, and it was delicious.

 

[Rob2010SS]

I like tripels for Christmas. Making a invert golden syrup is easy to DIY, so you wind up with a 8-9% golden beer that drinks like Blue Moon but hits like a freight train. If you like the Triple at the top of the glass, you'll love the Tripel at the bottom.

Do you have to use syrup or can you just use sugar?

 

[Rob2010SS]

I've brewed a pecan strong ale a couple times for Christmas, and it's turned out great. Mash with roasted pecans, as well as dry-pecan it after fermentation is complete. The second time, I soaked the roasted pecans in bourbon, and it was delicious.

That sounds good. Like a Belgian strong ale?

 

[mirthfuldragon]

Do you have to use syrup or can you just use sugar?

The first few times I used straight sugar in volume, I got some fusel results, and candi syrup/candi sugar is traditional for Belgians. Syrups are easy to make, and inverting sugar (turning sucrose into fructose and glucose) makes it easier for the yeast to break down. To make a syrup, 2 parts sugar to 1 part water by weight, add a dash of lemon juice/cream of tartar / citric acid, and boil until it hits 230° F. It will have a pale golden color. Then let it cool and add to your fermentor.

 

[ApolloSimcoe]

St Arnold's Christmas Ale Clone. This is the best Christmas Ale I ever had/made. BYO has a clone recipe on their site if you have access. The key to this one is high fermentation temps. You would swear there are spices/fruits in this beer but there aren't. I can post recipe later if interested

 

[Rob2010SS]

Alright, here me out. I think I'm leaning towards a nut brown after thinking about it. I think it suits my time frame a bit better. Options I've been thinking of below...

Maple-Pecan Nut Brown (real pecans and Grade B maple syrup)
Pecan and Brown Sugar Nut Brown (real pecans and brown sugar)
Pecan Pie Nut Brown (Apex Pecan Pie Flavoring)

My only question is the brown sugar. What's the best way to get that flavor in there?

 

[snowtiger1987]

Midnight wheat is a good one.

Yes. Midnight Wheat or Caraffa III and Dark Candi Syrup-180. I cold steep the dark grains and add the liquid to the boil.

 

[TwistedGray]

I like Caraffa III for my stouts and I did use some in my recent nut brown. Turned out well.

 

[deadwolfbones]

Beautiful shot @TwistedGray!

 

[Rob2010SS]

I like Caraffa III for my stouts and I did use some in my recent nut brown. Turned out well.

View attachment 592314

Nice looking beverage sir! How much carafa did you use in that?

 

[TwistedGray]

Nice looking beverage sir! How much carafa did you use in that?

I'll have to look in the morning, on wrong computer. If I don't post up...tag me again : )

 

[corbmonster]

A rum raisin oatmeal milk stout does sound amazing! Thanks for the recommendation!

Made me think of this https://www.maltosefalcons.com/recipes/oatmeal-raisin-cookie-celebration-ale

 

[MT's AZ Ale Haus]

Dry White IPA

 

[Rob2010SS]

Any thoughts on my 3 ideas for a nut brown? Would these be good? Is that too much going on in a nut brown?

1. Maple-Pecan Nut Brown (real pecans and Grade B maple syrup)
2. Pecan and Brown Sugar Nut Brown (real pecans and brown sugar)
3. Pecan Pie Nut Brown (Apex Pecan Pie Flavoring)

 

[Northern_Brewer]

Couple of things to bear in mind -

Time is not on your side so you need to get both beers right first go - so you want something that you know will work, and you don't want to mess about too much with new-to-you processes or weird ingredients.

As gifts, they have to be "right", weird-but-"interesting"-but-not-really-drinkable doesn't really work in this situation.

Not everyone is particularly into dark beers, so something pale makes for more variety and caters for more tastes.

Having said that, another option might be to partigyle off the stout?