I've got a case of brewer's block

Many winter/holiday beers utilize spices. I am not a big fan of spicing my beers (with Wits being an exception).

I have a Dusseldorf style Alt in my fermenter which will be ready for drinking before Christmas time. I did not make this beer specifically for the holidays but this style of beer seems to be enjoyed by folks when I bring it to holiday parties. Maybe that would be a good option for you?

Cheers!

 

Pomegranate Ale...light Amber base with pomegranate/juice at high krausen...easy on the hops (and gravity if you want it ready by the holidays)

 

I tend to think malty during the winter months, just did a wee heavy and now doing an imperial stout (half with bourbon and oak, half with pumpkin spice)

How about a cherry/spiced dubbel? How about a gingerbread beer? How about a barleywine?

 

Oatmeal or milk stout. It's malty, it's think, and approachable by your average beer drinker. I don't know about you, but I have turned a few people on to craft with beers like velvet merlin, st peters milk stout, left hand, and winter warlock.

 

How about a not-too-bitter beer with a complex citrusy/piney nose, either just from hops, or a combo of hops and citrus zest and/or rosemary, spruce, etc.?

 

THIS....I brew a Kolsch that I add 2 jars of Knudsen juice in for a secondary. (Usually the Just Juice type http://www.rwknudsenfamily.com/products/just-juice) Pomegranate, or Cranberry? Maybe POM in your case if you don't get knudsen?

Super easy, quick, and the Cherry/POM/Cran/etc Kolsch is always a big hit.

 

How about something in the amber-red deparment, medium gravity, moderately hopped? They're basic, no frills crowd pleasers, with a low turnaround time, from brewday to glass, and the color will feel sort of seasonal for those accustomed to fizzy yellow beer.

 

My vote is for a brown paters biere/ small Dubble/ Belgian Dark Mild... whatever you want to call a moderate gravity Dubble style beer... some nice layers of dark fruit, slight chocolate and toffee notes, with some mid-pallete sweetness and a dry finish. Pretty much a sessionalble Westmalle Dubble.

 

Irish red. It's very crowd friendly and a Christmas color.

 

Maybe a nice coffee and/or cinnamon porter?

 

I also like the malty scotch ale suggestion, but perhaps try getting some maple instead of oak. Had a scotch ale from a firkin with maple wood in the cask recently, and it was excellent. Time is short, though...

 

I used Avery's Old Jubilation recipe for my xmas seasonal:

http://averybrewing.com/brewery/recipes-for-homebrewers/

Mine came out a bit too sweet because I had issues controlling and bringing down my mash temperature, but it still has a really good flavor that conjures images of Christmas without being difficult to control with spice additions and whatnot.

 

Spruce wood will taste like turpentine. Maybe you can get dried spruce tips from a homebrew shop. In the future, pick in the spring and store in the freezer till you're ready to brew.

 

mint chocolate porter. people just love the idea of it.