The holiday’s maybe over, however we have winter for another tqo or three months, so why stop with the winter warmers? Here’s a few to try if you just can’t let the season go.
Rahr and Sons Winter Warmer: I’m one for tradition and history, both in beer and in all of life. Rahr and Sons Brewing in Fort Worth definitely has history. Although the latest incarnation of this brewery began in 2004, the family has been brewing for 164 years.
Begun by Willhelm Rahr in 1847 as the Eagle ‘Rahr’ Brewery abd Malt House. His great-great-grandson Frederick Rahr continues the tradition today.
Winter warmers are meant to do just that, warm you up in the winter time. Typically heavy on the malt and spices, they are usually dark brown to black with a good alcohol feel. So how does Rahr’s measure up?
It has a very deep brown appearance. It pours smooth and leaves a nice one finger head. The head quickly dissipates however leaving almost nothing to trace, flat almost. Lacing is nice and sticks to the glass well.
It has a very nice malt aroma, with a surprisingly hoppy scent. Chocolate and winter spice notes as well.
The taste follows suit, very hoppy for a winter warmer, malt is prevailant with a subtle caramel flavor. What lacks in this one is the alchohol warmth usually present in a warmer. It’s there, but but doesn’t give the kick you would expect and after a few minutes has a flat taste to it.
Overall, this is a good warmer by a local Texas brewery and one I could buy a six pack of. Although this one weighs in at around 9% ABV, if your looking for a warmetr that is not as strong as others, this will work for you. Pairs very nicely with red meats and lighter cheeses, like a Wisconsin Brick.
Samuel Smith’s Winter Welcome Ale: Another winter warmer from a brewery with a history as well. Although Sam Smith has been around a little longer. Originally started in Yorkshire, England in 1758, this brewery has changed hands several times. Started by the Hartley family, it was purchased by Samuel Smith for his son John in 1847 who then took it over in 1852 and eventually ended up in his grandson Samuel’s hands. The brewery still uses the Yorkshire Square fermenting system and even utilizing the same yeast strain.
This is a slightly more established warmer that Samuel Smith has put out for almost 20 years, so they have had some practice and have almost become a staple of winter beers.
It pours a deep brown almost black coloring. It also pours smooth with a thick head, but this one sticks around longer, and the lacing is very nice.
Its aroma is that of chocolate and caramel malts with an almost sweet, fruit like scent.
It tastes much as it smells, but has a definite bread or biscuit notes. The chocolate and caramel come out nicely and are balanced by hoppy undertones. What’s nice about this one is that the alcohol warmth you would expect is ever present.
Overall, this is just what you would expect from a warmer. It weighs in at 6% ABV and pairs nicely with most meats, or as a compliment to a nice dessert. Thoughts of warm fires on cold winter nights come out once you have a taste of this old English stand bye.
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