Thursday, November 28, 2013

Tis The Session

Today is the beginning of 'the Holidays', five and a bit weeks of parties, soirees, over-eating, and, best of all, plenty of free flowing booze.

Seasonal beers, as the nights shorten and the mercury plummets tend toward the boozy. Barleywine, Imperial Stout, and many a Belgian over 8% abv. While they are all wonderful styles to drink ensconced in the warmth and comfort of your home, I sometimes wonder if they are the best thing to drink at the company Chrimble bash, the homebrew club festivities, or just your annual meet up with friends to do a pub crawl (note to self: organise a crawl with Mark).

You likely know that I am a fan, and even perhaps an advocate, for session beers. Those wonderful pints, proper pints naturally, of complex, flavourful brew that weigh in under 4.5% abv (no 6% is not sessionable). Sadly many relegate session beers to the warmer months, disparaging them with terms like 'lawnmower beer', but I am convinced that with so many parties to go to, this is the time of year when session beers should come into their own.

With several hours of socialising to get through, why not a nice dry stout, a best bitter, or even a well made mild (other than the fact that the latter two are rarer than hen's teeth)?


Forgive the shameless plug, but I get the feeling that I will be drinking lots of Session 42 in the coming months. I tried it the other day from the fermenter, where it is conditioning beautifully, and to be honest, and in no way objective, it is lovely. As I said to Dave at Three Notch'd, if I were served that in a pub back home I would not be disappointed. As I sniffed, swished, and sampled, I started to realise that a best bitter is actually a great winter beer.

Think about what a best bitter is. A beer where hops are the very heart of it, though not the grapefruit, pine resin thing of Cascade and it's C-brothers, but the orange and spice of something like Goldings. I don't know about you, but growing up, Advent and Christmas were redolent with the aroma of spice studded oranges. In terms of malts, the highest quality pale malt lays down a base for amber and/or caramel malts to shine through, adding complexity so the hops don't have it all their own way. So take that spicy orange thing from the hops and smear it on top of the warm toast of great amber malt, and at between 4-4.5% abv you have a beer you can drink all night, or even indulge in a quick pint with lunch - and all food tastes better with a beer than an insipid ice tea or post-mix fizzy drink.

Session 42 ticks every box for me when it comes to best bitters. 4%, a beautiful orange colour, 38 IBUs of pure Goldings, and a drinkability that is, quite simply, moreish. As with any British style beer being served in an American pub, give it time to warm up...

For people reading this in the Charlottesville area, Session 42 is being released on December 6th at the Three Notch'd tasting room, with a sneak peek at Brixx when they have a Three Notch's Tap Takeover on the 3rd. If you run a pub in the area, it will be available in distribution from the 9th....just in time for Christmas drinking!

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