THE SEVENTH BEER OF CHRISTMAS

Lozen Boer, an Abt/Quadrupel by De Proefbrouwerij.

750 ml bottle served in tulip glass. 10% alcohol by volume.

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As promised earlier, Lozen Boer is my New Year's Eve ale. I am excited to see if a full glass matches up to the anticipation and hope experienced in a tasting sample.

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The pour is a hazy dark brown body that has an eerie translucent "vegetable green" aura as it leaves the bottle.

The nose is anise and wallpaper glue. The flavors include the same in the foreground, with beef broth, earthiness, and sugary canned pear syrup in the background.

This isn’t as complex as some beers, but I like the simplicity and the strangeness of the aromas and flavors. They shouldn’t work but they do.

As it warms, a bit of apple juice flavor creeps in. A bit more warming and I'm also catching a faint hint of pizza sauce plus additional anise (although neither is brash or bold).

It’s as good in a full glass as in the small sample “taster” I had earlier. In fact, it's better because it had more time to allow additional flavors to blossom forth. Definitely recommended.

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It was good with red velvet cake. It wasn't a perfect match, but I'd pair them again.

THE LAST MEAL

Snow crab legs and pincers on a platter.

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We celebrate the end of one year and the beginning of another with our annual "last meal." There are food items that knit the meal together—green salad, baked potatoes, buttermilk biscuits—and items that are special for each of us. This year, TWT enjoyed wood-smoked steak medallions and Infinium ale; The Wife enjoyed snow crab legs and sautéed mushrooms; and The Child enjoyed Kraft macaroni and cheese with a Frostie's Blue Cream Soda.

We toasted to the blessings of a good year, choosing to ignore the challenges and sorrows for a few moments.

THE SIXTH BEER OF CHRISTMAS

Doggie Claws 2011, a Barleywine by Hair of the Dog Brewing Company.

12 ounce bottle served in wine glass. 11.5% alcohol by volume.

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I love a good barleywine. I love Doggie Claws. I've had it many times in the past. As I took tasting notes this time around, I felt that I was catching a different flavor profile than I had before.

I was (and am) unsure about the flavors I was noticing.* Am I noticing particular flavors right now because I'm drinking beers that are heavier in flavor and body? Has my taste evolved to where I am discovering nuances that I couldn't before? For instance, why am I noticing notes of cherry in so many dark and bold ales right now?

Or, is the 2011 version just different enough from past vintages to be noticed?

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The pour is a dark brown body with half a finger of white head.

The nose is molasses, dark fruits, and a hint of mint.

The flavor is molasses, brandy, chocolate, figs, cherries, and a hint of mint on the finish. As it warms, I believe the mint grows in strength. In fact, I'm thinking mint M&Ms, even if the association is still rather faint and fleeting.

The alcohol is just on the cusp of being too much. Fortunately, it isn't. Some restraint has been shown as it sits right on the threshold.

As expected, this year's vintage is excellent. Some time in the beer cellar would make it even better.

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*Here is what I noticed two years ago, in 2009.

THE SEA

Pacific Ocean. Ocean Shores, Washington.

THE FIFTH BEER OF CHRISTMAS

Thomas Hardy’s Ale, a Barleywine by O'Hanlon's.

8.5 ounce bottle served in a wine glass. 11.7% alcohol by volume.

2005 vintage from the beer cellar. Number P14372.

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Thomas Hardy's is my favorite beer. Unfortunately, it's been retired and is no longer in production. This was my final bottle, but a fourth day of Christmas prime rib dinner needed its traditional accompaniment. I savored this ale, sipping it and thinking about it and simply experiencing it throughout the meal.

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The pour delivers a plum-brown body with no head and no carbonation.

The body is smooth and strong, focused around alcohol, brown sugar, dark fruits (especially figs).

Words fail me* as I try to explain a beer that is "to die for."

For me, it pairs perfectly with prime rib and au jus.

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If you ever come across a bottle, I recommend that you pick it up and stash it away for a gray winter day.

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*Although that obviously hasn't stopped me in the past. 2009. 2006.

THE SEA

Pacific Ocean. Ocean Shores, Washington.

THE FOURTH BEER OF CHRISTMAS

Ommegang Abbey Ale, an Abbey Dubbel by Brewery Ommegang.

12 ounce bottle served in wine glass. 8.5% alcohol by volume.

This abbey ale pours a slightly hazy red-brown with a finger-thick ivory head of tight bubbles.

The aromas are banana peel, yeast, cherries and broth.

The flavors are fruity, with a hint of yeast—starfruit, a hint of green banana, broth, cherries, brown sugar, and a bit of yeasty funkiness. As it warms, the cherry juice and brown sugar move forward from the background and become more prominent.

This is an excellent and enjoyable ale.

THE SEA

Pacific Ocean. Ocean Shores, Washington.

THE THIRD BEER OF CHRISTMAS

Santa's Private Reserve, an Amber Ale by Rogue Ales.

22 ounce bomber bottle served in shaker glass.

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This ale was given to me last year by Santa Claus. I pulled it out of the cellar. It's style isn't usually a good choice for the beer cellar, but I forgot that it was there and recently rediscovered it. It actually held up quite well.

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It's a clear reddish-orange with a white head. The nose is caramel/brown sugar and bread/dough. The tongue is earthy/grassy, apple/tomato, candied sugar, and leafy hops.

It worked rather well as an accompaniment to meat-laden slices of pizza.

To state it simply: I liked it.

THE SEA

Pacific Ocean. Ocean Shores, Washington.