Montgomery County Spirits 2017 Q4 - 27

WINTER BEERS
light light and fresh (think fresh fruits and vegetables
and bright herbs such as cilantro and parsley). Winter,
however, focuses on heavier flavors (think fruitcake,
mulled cider and savory herbs and spices).
Similarly, winter beers highlight malt over hops.
The traditional British old ale style, including winter
warmers, are malty sweet with flavors like dried fruit,
molasses, toffee and nuts. Coming in from six to nine
percent alcohol (ABV), they pair well with an easy
chair by the fireplace.
SPICED. Early ales were often heated in the wintertime and mixed with spices such as ginger, nutmeg
and cinnamon. British and early American flips honored this tradition, mixing a hot ale with eggs, brandy
longer during the malting process. Like a marshmal-

and nutmeg, using a hot poker to further heat the

low over a campfire that gets ever more brown, the

drink and caramelize the sugars.

flavors of the malts also change, introducing richer

HIGHER ALCOHOL LEVELS. Perhaps our DNA

flavors of caramelization (known technically as the

kicks in as nights grow longer and the air grows

Maillard reaction).

colder, like bears that gorge themselves in prepara-

MALTY & SWEET. Consider the difference in sum-

tion for hibernation. After all, scientists speculate that

mer and winter fare, reflecting ingredient availability,

people have that tendency, too, packing on a few

environment and expectations. Summer foods high-

extra pounds to keep warm. ♦

OCTOBER, NOVEMBER, DECEMBER 2017 29

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Montgomery County Spirits 2017 Q4

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