Brewing has historically been a specialty
of regions where winters are harsh and grains are grown,
like Germany and the British Isles. For centuries, brewers
have made seasonal beers for winter that are fuller in
body and maltier than standard styles. Some are festively
spiced, others are simply turbocharged versions of year-round
recipes. But all feature that extra richness of texture
that comes with heaping helpings of barley malt. Winter
warmers have less water in the mix, delivering more nutrition
and higher alcohol content than typical summer quenchers.
To best banish winter's chill, serve
these beers no colder than 50 degrees Fahrenheit, which
is also ideal for showcasing their delicious flavors.
Serving "ice cold" suppresses
flavor; a good strategy only if you're not keen to
really "taste" your beer.