"It's winter, time to curl up by a crackling fire with a blanket and a hot cup of cocoa. Or if you happen to be a beer lover, perhaps a glass of pitch-black, high-octane beer - peanut-butter stout, maybe, or oak-smoked doppelbock - that will warm you from the inside out. The coldest months are peak season for winter beers, a slightly amorphous category defined by production date, alcohol content and spice flavors that can resemble a mincemeat pie."
"Thomas is a former sensory-research analyst at Firestone Walker Brewing Co. who now works at Abstrax Hops, a company that develops flavor and aroma extracts for the beverage industry. He lives in Templeton, near Paso Robles. In 2023, Thomas made beery history by earning the title of Master Cicerone from the Cicerone Certification Program. It's the fourth, and final, tier of the program; of the 150,000 people worldwide who've successfully ranked as a Cicerone, only 28 (including Thomas) have made it to this highest level."
Winter beers are seasonal brews for cold months, often higher in alcohol and flavored with spices or rich ingredients that evoke desserts and holiday treats. Historical examples date back to English and Norse societies, with a lull and a 1970s resurgence as 'winter warmers' or 'Christmas beers'. Anchor Brewing's 1975 Christmas ale popularized the style in the United States; modern examples include Sierra Nevada Celebration IPA and Deschutes Jubelale. Flavor profiles range from dark chocolate and gingerbread to peppermint and oak smoke, so selection is personal. Craig Thomas, a Master Cicerone, combines sensory expertise and industry experience to guide beer selection and appreciation.
Read at Boston Herald
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