Month: February 2017
Festivus may have come and gone, but I’ve got a lot of problems with you people, and now you’re gonna hear about it!
Well, not all of you. Just those who have bastardized my once craft beer sanctuary that I lovingly refer to as Winter Beer Season. So as we sit here exactly halfway through winter, it’s time to reflect on what is taking place.
See, when the weather gets colder, my craft beer heart starts to go pitter-patter. That’s because not only are we leaving the scorching heat of summer behind, but I know the sweet taste of malty adult beverages is in the near future.
Beers served during the cooler months – think Marzens, Oktoberfests, Pumpkin Ales, Dunkels, Winter and Christmas Ales – all have a slightly sweeter character than the warm weather beers because of extra malt. And what’s even better is that these beers are often lower in alcohol, allowing you to enjoy an extra one here and there.
What makes these particular styles feel more malty, as opposed to their hoppy cousins like the Pale Ale and the ubiquitous IPA?
Mostly because the grains are roasted longer, leading to their darker coloring. But this also makes it harder for the yeast to turn the malt (e.g. roasted barley) into alcohol. So the unfermented material stays in the beer, giving it a thick, rich feel in your mouth as you imbibe. And because the yeast can’t process as much, you end up with lower alcohol content.
About 15-20 years ago, things changed. I believe it started with Sierra Nevada and its 65-IBU offering Celebration Ale. According to the brewery, it is an American-style IPA and “one of the few hop-forward holiday beers.” Well, it used to be.
New Belgium followed suit with its 2 Below Ale that has, they say, a deliberate “hoppy palate.” Soon other breweries were soon copying these big brothers of microbreweries.
For some reason – actually, I think I know the reason – brewers of craft beer have started infusing their Winter and Christmas beers with more and more hops. Rather than the thicker mouthfeel of malty sweetness, the Winter Beer Season is inundated with an unwelcomed hoppy takeover.
Now it seems there are more uber-hopped beers at Wintertime than malty concoctions. They’re everywhere. Here are just a few examples:
- Elysian Brewing Co.’s Bitfrost Winter Ale is really just a Pale Ale
- Hopworks Urban Brewery makes the Abominable Winter Ale that checks in at 70 IBUs
- Widmer Brothers Brewing makes a seasonal amber ale called the Brrr Hoppy Red
- New Belgium offers a second hoppy Winter beer, with its Snow Day Winter Ale a “backbone of hoppy bitterness”
- Big Sky Brewing Co. offers up the Powder Hound Winter Ale with its “generous dose of hops”
Then, I saw the one that made my once pitter-pattering heart lock up faster than my wife’s transmission when she fails to change the oil after nine years. This “style” of the beer is enough to ring the bell of death for the hope that Winter will ever be malty again. I give you … the Winter IPA.
Is that even possible?
Yes, because that’s what Highlander did when it produced the Frozen Hill Winter IPA with, according to its website, has “loads of piney North West hops.” The brewers go on to proclaim that the “hoppy nature of this beer will make it a holiday favorite.” Well, at least they didn’t call it a “traditional” favorite, because there’s nothing traditional about an IPA in the Winter.
Where are the Winter Warmers, the Christmas Ales, the Jubelales, and the Hanukkah Porters? Oh sure, you can still find a few here and there. But the majority of beers this Winter season are hopped up more than a pro wrestler on steroids.
Given that the IPA craze has taken over, it’s doubtful that Winter will ever be the malty world of joy that I once loved. If it does, it might take a Festivus miracle.
Winter Beer Season.
— Eric Van Steenburg