St Bernardus Christmas Ale

St. Bernardus Christmas Ale is a Belgian strong dark ale brewed in Watou, West Flanders, and bottled at 10.0% ABV. It is a seasonal release in the quadrupel-leaning dark ale tradition. Expect a deep mahogany pour under a creamy tan head, with bottle conditioning adding fine carbonation and a little yeast character. The brewery's own notes point to dark fruit, caramel and warming spice. Beers in this style usually bring raisin, fig and plum, a toffee-like malt backbone, and a gentle peppery or clove note from the Belgian yeast. Hop bitterness tends to stay in the background, so the sweetness is balanced mainly by carbonation and a dry, warming finish. No IBU figure is listed for this bottle. At 10% ABV, this is a beer for slow drinking. Serve it cellar-cool, around 10 to 13°C (50 to 55°F). Straight from a fridge, the cold will mute the dark fruit and spice. Let the bottle sit out for ten to fifteen minutes before opening. Pour in one steady motion into a tulip or chalice, or a large goblet. The wide bowl lets the aromatics collect, and the flared rim supports the head. Leave the last centimeter in the bottle if you want to keep the sediment out of the glass. Bottle-conditioned beers like this also tend to hold up well in a cool, dark cupboard, and many drinkers like to compare a fresh bottle with one set aside for a year or two. For food, the caramelized sweetness and spice suit roasted duck, glazed ham, braised short ribs and game dishes such as venison stew. It also fits holiday spreads built around roasted root vegetables, stuffed squash or mushroom dishes. Washed-rind and aged cheeses, such as Gouda, Comté or a monastery-style Trappist cheese, stand up well to the beer's weight. On the dessert side, try gingerbread, spiced fruit cake, sticky toffee pudding or a bittersweet chocolate tart. You can also pour it on its own after dinner in place of a fortified wine.