Boulevard Nutcracker Ale

That's an interesting question. I would assume that it isn't simply because Boulevard doesn't mention anything about it. I think the logic of what you've been told is missing some important pieces.

A "winter warmer" isn't a style of beer in my eyes. (The BA description of it feels more like story than fact.) Think of it more like a nickname given to any beer that's satisfying in cold weather. Beyond that, a winter warmer can be anything. Young's "Winter Warmer" was the name of the beer... not the "style." That was the name they used to rechristen their low-strength Burton ale.

 

I consider most "Winter" seasonal beers that are spiced (think mulling spices) and malt forward with higher ABVs are "Warmers." I can't see other styles of beer really being able to fit the profile such as IPA's or Stouts. Mostly darker beers in the Amber, Brown, Doppelbock, and Dunkle categories. All the ones that I've have in the past followed this format.

 

The beer the OP is asking about (Boulevard Nutcracker) is sold by the brewer as a "winter warmer" but is not spiced.

Young's Winter Warmer was formerly sold as "Burton ale" before the name change. Both Martyn Cornell and Ron Pattinson consider it to be one of the last Burton ales. Such beers were generally strong by English standards, but the alcohol strength had a range and wouldn't exclude something at 5% ABV. When you speak of lengthy aging in oak, you might be thinking of the American beer - Ballantine Burton Ale.

 

Did the OP ask a question?

 

I assume this was one:

 

But there was no ?

 

Yes.

When a sentence begins with "Is it", that makes it a question, regardless whether someone hits the wrong or right spot on their tiny keyboard.

 

Was this a question or a statement?

 

Some interesting (relatively recent) history of Burton Ale courtesy of the Oxford Companion to Beer:

“It was available in the United States in the late 19th century, and this is where we have the best information on the strength of this beer. Brewers could not measure gravity until almost the end of the 18th century when the hydrometer became a brewing tool; even after this, there is little to be found on analysis of Burton Ale.

In 1908 results of analysis on various beers were published in Chicago, and included two samples of Burton Ale tested, respectively, in 1879 and 1890, and containing 8% and 10% ABV. The authors also quote an 1890 result on a “ninety years old” sample of Worthington Burton at 11% ABV.”

https://beerandbrewing.com/dictionary/cLbpLZVmEF/

Cheers!

 

I've loads of information on Burton Ales in the 19th century.. Those brewed in both Burton and London.

Is that one of the bits of the Oxford Companion to Beer written by Horst Dornbusch?

 

LOL!

Ron, you are one 'consistent' guy!!

All you had to do was click on the link I provided and you would read that this 'article' was written by Terry Foster. Is Terry also on your shit list!?!

Cheers!

 

I was hoping you'd notice that line.

 

As far as family DNA goes rather than beers called Burton ale, it's too bad that we no longer get Fuller's 1845 and Old Peculier in the US anymore. I'd love to see their return.

 

The BJCP is considering adding Burton Ale to their style guidelines. You can read a draft style description here:

https://dev.bjcp.org/beer-styles/17a-british-strong-ale-burton-ale/

Cheers!

 

I asked the OP's question to Boulevard on Twitter, and they replied with:

"While it's not directly tied to the Burton Ale style that slowly died after the 1970s, it is part of the Winter Warmer, Barley Wine & Old Ale categorization. A rich, malty, sweet, and bitter dark ale of moderately strong alcohol. Full-bodied & chewy with a balanced hoppy finish.

It definitely is a spin all its own but checks the box on those more traditional styles. Hope that helps!"

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So...kinda sorta maybe perhaps, I guess?