Great lakes christmas ale where to find

While technically a Christmas or winter ale is made from ingredients producing darker kinds of ales, many breweries in Cleveland enjoy getting creative with their holiday beers and spices. This is the most well known, the most widely distributed, and the most celebrated. This smooth, perfectly spiced, and malty beer has hints of cinnamon, ginger, and delicious honey, and Clevelanders long for this year-round! It gets super busy and crowded as locals and travelers alike partake in the joy that is this honored tradition of Christmas ale in Cleveland.

I was lucky enough to go last year, and the line was well down the street before the doors even opened! However, this year, being and all, they are doing things differently. The event is still happening on October 22 starting at 10 AM, but by reservation only. However, they are also offering the option to enjoy the First Pour at Home. For First Pour at Home you sign up for one of their 5 packages that comes with Christmas ale and other goodies. Just pick it up at the gift shop and enjoy at home!

This beer is full of holiday spices including ginger, cinnamon, and allspice, and has a smooth and malty taste. They also include brown sugar and caramelized wort to kick up that holiday flavor even more. Plus, they also usually have their own release party that competes with Great Lakes Brewing Company. They are both held on the same day and just down the street from each other, making it an interesting and fun rivalry between the breweries… or really just an opportunity for you to go to both in one day!

This beer becomes available around October 25th. It has a spicy combination of ginger, cinnamon, and nutmeg, with a lot of honey and malt to keep it sweet. Originally from about an hour south in Akron, Ohio, this brewery opened a location on the East Bank of the Flats a few years ago and brought its tasty beer with it! Known for many favorites named for our furry friends like Old Leghumper and Irish Setter Red, they also have a delicious Christmas ale called the 12 Dogs of Christmas Ale.

Like some of the other breweries around Cleveland, they also have a Christmas ale release party. Hosted a bit earlier than the others, you can start snagging this beer around mid-October. Their party was on October 10th this year with masking and social distancing enforced. How long is Christmas Ale Good For? That's 30, barrels. What is a winter ale? Winter Ale is dark like the weather with roast chocolate and warm malt flavors balanced by Noble hop aroma and subtle hoppy spice.

Warm up to it. Because Beer Matters! How many calories are in Great Lakes Christmas Ale? Nutrition: A ounce bottle of Christmas Ale contains calories, according to myfitnesspal.

What's in Sam Adams Winter Lager? Samuel Adams Winter Lager is a typical winter seasonal lager. It is bottom-fermented, brewed with Spalt Spalter and Hallertau Mittelfrueh noble hops and a two-row pale malt blend, and has that warming profile that we look for in cold season beers.

Does Great Lakes Brewery ship beer? Can you ship me your beer? We would love to send you some our brew direct from the facility, but strict Ohio state law prevents us from doing so.

How many calories in a bottle of Great Lakes Christmas Ale? Where is Great Lakes beer sold? Q2XL said:. Wow, thanks! For a noob this looks a little intimidating, I will have to get a good kitchen scale, and figure out how I will be measuring everything out.

Thanks Q2XL. Hey Shinglejohn, just a quick question: are you adding 3 sticks of cinnamon to the secondary? You're not making a "cinnamon tea" and adding that to the secondary I'm going to be brewing this weekend and just wanted to make sure that I have everything lined up.

Thanks for posting this btw. BarleyOH Member. Newbeerguy said:. Weird you said that about Dortmunder. I agree every bottle I seem to get just tastes plain bad.

Everything else has been good, but the Dortmunder is hard to choke down. No temp is fine. Dortmunder sucks now. At least 50 minutes from the brewery it is, bottle or keg. Looks good. Planning on trying this out on Saturday. Do you add at the last 5 min of the boil? Transfer to primary? Or just add to secondary? Joined Jul 1, Messages 67 Reaction score 2. Just made this last weekend Crazy fermentation. I'm gonna just add the dry stuff to the secondary. I ended up throwing the ginger in the boil and making a "tea" with the cinnamon sticks that I added to the secondary.

Not sure how it will turn out, but I'm sure it will be ok. Kept all the same specialty grains, except used torrified wheat, and added an extra cinnamon stick which I also transferred to the primary. I actually forgot to add the honey at flameout so I pasteurized while the wort cooled and added it to the primary with an OG of 1. I just bottled it at 1. This was by far the closest clone I remember brewing. Can't wait to compare it when Great Lakes releases the Christmas Ale.

Joined Jan 19, Messages 4 Reaction score 0. I'll try this recipe. Looks [email protected]. Looking to make a Christmas Ale for gifts to the family this year, and this looks great.

Been doing AG for about a year, but never did a spiced ale before. Any tips? Do the ginger and cinnamon go right into secondary for the whole 14 days? Are they put in whole, or do they need prepared? Also, any thoughts on doing this with Danstar Nottingham? Seems like you'd want a clean, unobtrusive yeast.

I never added the ginger or cinnamon to the secondary. They went in for the last few minutes of the boil then were transferred to the primary. I left the spices behind when I transferred it to the secondary. How do you keep the cinnamon sticks and ginger seperate from the hops? I have always used a bag to strain out the hops once it cools and transfer from the boil to the fermenter.

With my process, the spices would get caught in the bag. Blackhawkbrew Well-Known Member. So you just keep the cinnamon and ginger in there for both primary and secondary fermentation, correct? You can pull the bags out when the wort is cooled and just transfer the spices to the primary. I did what the recipe states I added the spices last Thursday 13th , and will leave them on there for days. I never secondary unless for dry-hopping or adding spices.

Q2XL the OP recipe states that the spices are in secondary and 5 min. I'm taking that to mean that they are put in the boil at 5 min left and remain in the wort through secondary. I'm curious to hear how yours turns out. Will the spices lose character bing in the brew that long?