Unexpected but welcomed
A late addition to the list will be on tap today: Affligem Noël (9% abv).
At opening today, Eric will tap an Anstich (gravity dispense) keg of …
Schlenkerla Eiche (Oak)
Traditionally, beechwood is the brewery’s wood of choice; oak comes dearer, and generally is not used for such purposes. Until 2009, that is, when this was one of the year’s best. 8% abv.
We’ll be serving Schlenkerla Eiche by the half-liter while it lasts, and at the bargain basement rate of $5 plus sales tax. Think of it as our Oaked Friday Special.
The Other Eight
Look (here) sometime on Friday morning for the link to the Saturnalia MMXI program in .pdf format. You can save, print and peruse. Meanwhile, here are the other eight starters for today.
Anchor Christmas Ale (“Merry Christmas & Happy New Year”), 2011 Vintage
This holiday ale’s recipe has differed a tad each year since inception in 1975, but the conceptual links with trees (on the bottle label) and the winter solstice have endured throughout. 5.5% abv.
Boulevard Nutcracker Ale
It’s a classic winter warmer, but with a distinctly American twist of freshly harvested Chinook hops, flown to the brewery from the Pac NW. 5.8% abv.
Breckenridge Christmas Ale
Dark mahogany in color (two row, caramel, chocolate, black malts) with Chinook and Mt. Hood for balance. Very Colorado, with a healthy 7.4% abv.
Corsendonk Christmas Ale
Among the more consistent of Abbey-style producers, Corsendonk’s annual Christmas Ale never ceases to be anticipated. Is that a hint of coriander amid the ruby-chestnut elegance? 8.5% abv.
Great Divide Chocolate Oak Aged Yeti
The usual Yeti hopping is muted; cocoa nibs peek through, combining with vanilla from the oak chips and a hint of cayenne pepper. 9.5% abv.
Great Divide Hibernation Ale
It’s a winter ale, but one that is lagered for three months prior to release. Perhaps overshadowed by some of today’s extreme microbrews, but enduring, unique and worthy in its own right - deep, nutty and smooth. 8.1% abv.
NABC Naughty Claus
Santa needs daze off, too
A rich, full-bodied holiday spiced seasonal that changes wardrobe a bit each year as we experiment with festive additives: For 2011, malts include US Pale Ale Malt (Rahr), Belgian Aromatic Malt and Simpsons Crystal Medium, with Hosey honey added. Hops are German Hallertauer and Magnum. Orange Peel, Sweet Ginger Root, Cinnamon and Nutmeg are the spices (with dry-gingering in the Brite tanks). NABC’s house Chouffe yeast completes the scene. 8% abv.
Think of it as a cross-Atlantic collaboration brew between the slightly older school Brasserie Achouffe and America’s Ommegang. The style is Belgian Strong Blonde Ale, with three malts, some oats and wheat and Saaz hops. 9.5% abv.