Winter beer for grown-ups
A winter beer needn’t taste “like something your grandmother would bake.”
A winter beer needn’t taste “like something your grandmother would bake,” said Ray Isle in FoodAndWine.com. Brewers with long experience in seasonal offerings know better, creating brews that aren’t gimmicky. They just taste right on a winter’s night.
Deschutes Jubelale The 25th-anniversary Jubelale from Oregon’s Deschutes is “alarmingly easy to drink.” It’s a “malty and spicy” English-style strong ale with great balance and “a low-key hop note.”
Innis & Gunn Winter Treacle Porter Created by a 10-year-old Scottish brewery, this unusual porter has “a distinct toffee-malt character,” plus “hints of vanilla.”
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Sierra Nevada Celebration Ale This popular California IPA is “a wake-you-up style of beer.” It’s “emphatically grapefruit/piney,” thanks to just-harvested hops used in the brewing.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
Create an account with the same email registered to your subscription to unlock access.
-
'Consumers fed up with food costs ditch big brands'
Today's Newspapers A roundup of the headlines from the US front pages
By The Week Staff Published
-
What would it be like in jail for Trump if he's convicted?
Today's Big Question The Secret Service has begun grappling with how to protect a former president behind bars
By Rafi Schwartz, The Week US Published
-
How much can you save shopping secondhand?
The Explainer Many Americans are buying pre-owned items to counteract the effects of inflation
By Becca Stanek, The Week US Published