Ridgeway Very Bad Elf

Very Bad Elf is a 7.5% ABV strong winter ale brewed by Ridgeway in Oxfordshire, England. It sits above the standard Bad Elf in the brewery's Elf range and is made as a seasonal Christmas-period release. No bitterness figure is published here. Strong British winter ales usually lean on malt, so expect a rounded, toasty-to-caramel sweetness with dried fruit and a little spice. Hops tend to play a supporting role, adding enough bitterness and earthy English character to keep the sweetness in check. The 7.5% strength usually shows as a gentle warmth in the finish and a fuller body than a standard bitter or pale ale. Serve it cool but not cold, around 10 to 13°C. Straight from a fridge set at 3 to 4°C, the malt and fruit are muted. Leave the bottle out for 15 to 20 minutes, or pour it and let the glass warm in your hand. A tulip, snifter or goblet suits it best, because the narrowing rim holds the aroma that a straight pint glass lets escape. A stemmed beer glass or a wide-bowled wine glass is a good second choice. Pour gently and leave any yeast sediment in the bottle if the beer is bottle-conditioned. Beers like this match well with roast meats such as turkey, gammon, or beef with a glossy gravy. The caramel malt picks up the roasted, savoury flavours in the meat, and the carbonation cleans the palate between bites. Mature cheddar, Stilton and other firm or blue cheeses work in the same way. For something sweeter, try mince pies, Christmas pudding, sticky toffee pudding, or a fruitcake with a slice of cheese alongside. At this strength it is a beer for sipping slowly. One bottle in a tulip glass after dinner is usually enough, and the beer opens up as it warms.