This recipe by John Zelazny placed Best of Show, 2010 New York State Open (282 entries).
The name of this beer commemorates the fact that this is being written on the 60th anniversary of D-Day.
Updated from a January-February 2001–2002 Replicator recipe by Steve Bader.
See story “Clone Your Own” on page 36 for details of how this Summit Winter Ale clone was formulated.
“[Breckenridge Christmas Ale] is up there in alcohol too, so you get some nice warming characteristics from it as well.”
— Breckenridge Brewery head brewer Todd Usry
“There are no spices in (the Christmas Ale) at all, but I would have sworn there was before I started working here.”
— Saint Arnold Brewing brewmaster, Dave Fougeron
“Powder Hound is traditional in style, but as far as a winter beer, it is still something that could be considered a session beer. In keeping it around six percent ABV, it remains much more drinkable.”
— Matt Long, head brewer at Big Sky Brewing
Thanks to Al Marzi of the Harpoon Brewery for the information used to construct this clone of Harpoon Winter Warmer.
“[Old Jubilation has] mocha and toffee flavors, with a hint of hazel nuts. In this day and age, it isn’t that big of a beer, but it really holds up nicely.”
— Adam Avery, Avery Brewing head brewer
"Old ale has a caramel/nutty malt character with toffee-like, roasty overtones. It is full bodied with a smooth malty-sweet finish. The oats help build a creamy, mouth-filling body and hold a dense tan head atop the deep reddish-brown beer. The addition of dark candi sugar boosts the gravity, while adding a rich, rum-like dimension to the complex flavor profile."
– Chris Farley
Northern Brewer, Ltd.
Saint Paul, Minnesota
A malty English Scottish Strong Red Ale.
And who doesn't like Dragon's Miilk?
This opens with a deep caramel apple character with notes of plums and sultanas. The tart fruity finish has hints of raisins and a spiciness lent by the rustic hops. One of the best examples of an old ale on the market.
The recipe for Kilt-Lifter, the wee heavy they pour at Moylan’s, was developed in 10-gallon batches during Paddy Giffen’s days as a homebrewer. It’s unusual because it uses German hop varieties that are not traditional to this style.
A text-book, delicious wee-heavy...
Wee heavies are malty/sweet big ales, but don’t smell fruity as most big ales do. You need to use a yeast strain that won’t overattenuate the beer, pitch a large yeast starter and hold the fermentation temperature lower than with most ales. A Golden Promise malt for your base malt is a good choice.
