Winter beers warm up your evenings

Ah, winter... That season when even the most ardent patio-goer finally admits that drinking outside is no longer really an option. It's time to trade in summery Session IPAs for more comforting companions. Because while winter has its flaws—no one has ever really enjoyed scraping their windshield at 7 a.m.—it at least has the merit of being the ideal season to explore fuller-bodied, more complex beers —in short, those that require you to take your time.

The secrets of soul-warming beers

The alchemy of roasted grains and winter spices

Roasted malts are like those sweaters you pull out when the temperature drops: a seasonal staple that instantly brings comfort. But behind this simple analogy lies real science. Roasting malts, a process that can reach temperatures of up to 450°F (230°C), triggers what’s known as the Maillard reaction—the same phenomenon that gives bread crusts and grilled steaks their flavor. This complex chemical reaction produces hundreds of different flavor compounds , including melanoidins, which are responsible for caramel flavors, and pyrazines, which provide the roasted coffee notes found in stouts.

Take Malt Capone for example. This 9% (alc. vol) Pecan Stout is the kind of beer that perfectly illustrates this mastery of the roasting process. Its complex blend of malts, including roasted barley and roasted rye, creates a deep aromatic base on which notes of pecan, vanilla and chocolate are grafted. The degree of roast of each malt is carefully calculated to achieve a balance between toasted flavors and sweeter notes, thus avoiding the pitfall of excessive bitterness that can sometimes develop with very roasted malts.

The Science of Winter Fermentation

The production of winter beers hides another technical peculiarity: their fermentation . With musts denser in fermentable sugars, the yeasts must work harder and longer. This prolonged fermentation, often held at slightly higher temperatures than normal, allows the development of complex esters that bring these characteristic fruity notes. It is a bit like letting a dish simmer for hours: patience allows the flavors to fully develop.

The magic of comforting aromas

Tasting a winter beer is an exercise in patience and discovery. The first notes are often dominated by volatile compounds from roasted malts: coffee esters, chocolate aldehydes, and caramelized ketones. Then come the more subtle compounds: spicy phenols, fruity esters, and sometimes even tertiary notes developed during aging, such as aromas of leather or precious wood.

The art of tasting when the mercury drops

The service ritual: temperature and patience

First myth to debunk: no, a winter beer should not be served as cold as your ex. The serving temperature plays a crucial role in the perception of aromas. At too low a temperature, the volatile compounds responsible for aromas remain trapped in the solution. This is explained by elementary physics: the higher the temperature, the more volatile the aromatic compounds become. The ideal range is between 12 and 14°C , where thermal agitation is sufficient to release the aromas without causing oxidation too quickly.

The Estafette , a Belgian Triple at 7% (Alc. vol), perfectly illustrates this principle. Its fermentation with WLP 530 yeast, renowned for its production of fruity esters, requires this optimal serving temperature to reveal all its aromatic complexity. The banana and apricot esters, produced during fermentation, then intermingle with the malty and spicy notes, creating a complete taste experience.

The art of progressive tasting

Tasting a winter beer is like reading in three acts. The first nose, dominated by the most volatile compounds, opens the show with aromas of roasted malts. As the beer is allowed to express itself, fruity esters and more complex phenolic compounds gradually emerge. On the palate, the increasing temperature releases new aromatic dimensions, while the heat of the alcohol helps the flavor compounds diffuse.

The science of food and beer pairings

The harmony of complex flavors

Winter beers are particularly good at pairing food with beer because of their aromatic complexity. Double Oat , with its silky texture from oat and wheat flakes, creates fascinating molecular bonds with the fats of mature cheeses. Its tropical notes of mango and pineapple, from Mosaïc hops, contrast with the richness of winter dishes while complementing them.

The agreements operate on three fundamental principles:

• Complementarity: flavors complement each other
• Contrast: Opposing characteristics are highlighted
• Intensity: the balance between the power of the dish and that of the beer

The alchemy of temperatures

Serving temperature also plays a crucial role in pairings. A winter beer served at the right temperature (12-14°C) naturally pairs with hot dishes, creating a thermal balance that promotes the release of flavors on both sides. Roasted malts develop compounds similar to those found in braised meats (products of the Maillard reaction), creating natural flavor bridges.

An invitation to discovery

Winter is ultimately the perfect season to explore the complexity of characterful beers. It’s the time when the chemistry of roasted malts, the patience of fermentation and the art of tasting come together to create unique taste experiences.

These beers remind us that sometimes, cold weather is good: it pushes us to take the time to appreciate more complex brewing creations, to understand the science behind their development, and to create moments of sharing that warm us more surely than a space heater. And that is still more enriching than having to check the pressure of snow tires.