Ommegang Oatmeal Stout Winter Ale

Home to more than just the Baseball Hall of Fame, Cooperstown, NY, is also home to a farmstead brewery that has occupied 136 acres since 1997. Ommegang is known for its big Belgian beers and has earned quite a reputation over the years. Annual outturn currently runs at 35,000 barrels.

Behind door #9: Ommegang Oatmeal Stout Winter Ale, 5.3% alc., 12 oz. bottle

C: Black with a caramel colored foamy head

N: Belgian yeast twang (that beery fruitiness with sweet spice behind) with roasted coffee and dark chocolate notes around the edges 

P: The Belgian yeast twang from the nose is unmistakable across the palate, some dark malt notes behind

F: Short to moderate with lingering fruitiness and some sweetness

In conclusion: Much more of a winter ale than an oatmeal stout. I think this would be disappointing coming from another distillery but Ommegang is well known for its house style and a Belgian twist isn't that much of a surprise. Still needs more Oatmeal Stout notes, though.

New Holland Cabin Fever

Founded in 1996 by friends Jason Spaulding and Brett Vander Camp, New Holland Brewing Company in Holland, Michigan has an annual outturn of approximately 30,000 barrels. They started distilling spirits in 2005. Cabin Fever is a traditional brown ale brewed with three barley variations (2-row, Munich, chocolate), wheat, and rye and fermented using American Ale yeast.

Behind door #8: New Holland Cabin Fever, Brown Ale, 6.5% alc., 12 oz. bottle

C: Darkest brown with a creamy white head

N: Abundant roasted malt with hints of vanilla around the edges, quite yeasty

P: Yeastiness transfers to the palate with more roasted malt and building chocolate notes

F: Shorter than anticipated but some of those roasted malt notes linger as does a little of the yeastiness, hints of coffee in the distant background

In conclusion: An easy drinking, very pleasant brown ale. I could happily knock back a few of these in an isolated cabin somewhere in the mountains.

Samuel Smith's Winter Welcome Ale

Yorkshire, England's oldest brewery, Samuel Smith's, was founded in 1758 and the original well is still in use today. They use very interesting fermentation vessels called 'stone Yorkshire-squares' that are 100% solid slabs of slate and they boast of using the same yeast strain from the nineteenth century. Quite a storied operation, to say the least. Let's see how they've done with this special seasonal.

Behind door #7: Samuel Smith's Winter Welcome Ale, 6% alc., 12 oz. bottle

C: Bright copper with a foamy white head

N:  Instantly reminiscent of Newcastle Brown Ale but not as cloyingly sweet -- Malty/Beery opening with clover honey and red berries

P: Sweet with rich malt textures and just hints of spice around the edges

F: Good length with lasting malty sweetness and a general warmth

In conclusion: A really cracking winter ale. Neither too spicy nor sweet nor alcoholic. An easy drinking holiday release that really would be tasty next to a roaring fire (sadly absent given our 75F Xmas eve).

Maui Brewing Co. Doppel Shot Double Bock

The joy of jumping into a selection pack like this "Twelve Beers of Christmas" from Midtowne Market (VA) is that beers will appear from brewers who aren't on your radar. I've never heard of Maui Brewing Co although I am familiar with Hawaii's larger Kona Brewing (at last count there are fourteen breweries in Hawaii and I'm familiar with one -- that's very sad and needs to change!).

Founded in 2005, Maui Brewing Co recently completed a $15 million expansion project that saw them open a 28,000 square foot brewhouse and 8,000 square foot brewpub/tasting room. The new facility gives them a 45,000 barrel annual operation with even more room for expansion. So we're not exactly dealing with someone brewing out of their garage here!

Behind door #6: Maui Brewing Co. Doppel Shot Double Bock Limited Release, 8.2% alc., 12oz. can

C: Cloudy amber with a big creamy, foamy head

N: The coffee is unmissable but there's little else with it

P: More coffee, distinct floral hop note, malted barley in the background

F: Lingering floral malty note with the coffee element never far away

In conclusion: I"m afraid it's all coffee, all the time without enough beer notes for me to really get into it. I would never give up on them after one beer and will search out their Coconut Porter and Big Swell IPA.

Teeling Small Batch

Our second Irish whiskey in the advent calendar. The Teeling Whiskey Company is run by brothers Jack and Stephen Teeling, members of a whiskey family with over a two hundred year history. Owners of the first distillery in Dublin in one hundred and twenty five years they've been selling a range of whiskeys while building their new facility. Teeling Small Batch is a selection of whiskeys further matured in ex-rum barrels.

Behind window #22: Teeling Small Batch, 46% alc., £28/$42

C: Engine oil

N: Takes a wee while to open up then it's grain forward with milk chocolate, US Smarties, and poached pears and ginger

P: Decent texture with a spicy profile (apple cake sprinkled with cinnamon) and more milk chocolate

F: Short despite all that spice, lingering grain, hints of toffee

In conclusion: Solid little Irish session whisky. Needs patience in the beginning and there might be too much spice (for some) but it holds together well. Great entry level strength and price.

Sincere thanks to Master of Malt's Drinks by the Dram for the sample.