Exploring the rich history of Christmas beers: From centuries past to today
John and Chris Trogner embarked on a holiday brewing adventure at Troegs Brewing, a venture they had founded in 1996.
Bucking the trend of darker malts and traditional spices, they introduced The Mad Elf, a Christmas beer infused with the delightful combination of sweet and sour cherries. The initial attempt proved almost too successful, as the vigorous fermentation caused the beer to climb out of the tank, leaving an intoxicating aroma of cherries and yeast in its wake.
Fast forward to today, and The Mad Elf stands proudly among the plethora of Christmas beers adorning store shelves during this festive season. Defined not by a specific style but by the ceremonial spirit of the holidays, Christmas beers are a canvas for brewers' creativity. Darker and maltier, often barrel-aged, with a higher alcohol content, these beers aim to evoke a sense of warmth and festivity.
According to John Trogner, «Holiday and Christmas ales leave it open to interpretation. As brewers, this is where we get to be creative.» The magic lies in the spices and flavorings, ranging from peppermint and gingerbread cookies to evergreen and an array of seasonal spices like cinnamon, clove, cardamom, and vanilla.
Notably, the tradition of Christmas beers dates back centuries, tracing its roots to the Vikings and their winter celebrations known as «Jul.» As winter provided ideal brewing conditions, with cold temperatures favoring yeast fermentation, Christmas beers evolved into a cherished tradition across the U.S. and Europe.
While the Christmas beer season typically spans from Thanksgiving to New Year's Day, the challenge for brewers is timing. Dan Becker, known as Danny Fullpint,
