Back to California as fast as we can because we have to catch up with The Bruery…
“Bourbon barrel-aged imperial stout with molasses, ginger, graham cracker, and spices
Run, run, run, as fast as you can… it’s gingerbread season, and we’re feeling festive! What better way to celebrate than with a delicious gingerbread-inspired imperial stout. We added a bit of molasses to the boil before aging in bourbon barrels. Then we added all the classic spices— cinnamon, allspice, clove, and nutmeg— along with graham cracker to capture the rich sweetness of a fresh gingerbread cookie.”
No, California does not get snow but with the 2016 we’ve had, maybe we will. At least we can enjoy some gingerbread from the Surf Brewery.
One of the joys of winter warmers are the spices. Ginger, cinnamon and the like that just have a wonderful aroma and add backbone to a beer. Here is one such beer from Sam Adams….
“This rich dark gingerbread stout entices with the aromas of the holidays, hinting at the merriment and spices within. The flavor of gingerbread comes alive beginning with the smooth sweetness and heartiness of dark roasted malts and a touch of wheat. But it’s the intensity and spices of cinnamon, clove, nutmeg, & ginger that add a wicked kick for a jolly playful brew full of merry mischief.”