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Christmas beers are a relatively recent product in brewing history. To find the first beer made for the Christmas holidays, we must wait until the early 1990s in Belgium.
A typical Christmas beer is immediately recognizable: red color, medium alcohol content, intense spicy finish notes. It is not a true style, but rather a category of products made based on the taste, sensibility, and knowledge of that place. Each brewery creates its own Christmas beer, but it does not necessarily have to be top-fermented, bottom-fermented, or spontaneously fermented, or made with a specific type of malt.
The only elements to consider in the production of these celebratory beers are “the caramelized malts used to obtain the right red color and aromatic notes. The use of an aromatic bouquet with cinnamon, cloves, star anise, cardamom, coriander, and citrus peels,” as Lorenzo Bossi, brand manager of Quality Beer Academy, explains.
The result? A cross between a Panpepato and a speculoos, a typical Belgian cookie prepared for the feast of Saint Nicholas on December 6, only in a bottle!
Beers are not only used as an accompaniment at our tables, but can also become a valuable ally in the kitchen, such as in the preparation of recipes ideal for Christmas celebrations.
This cream made with Delirium Christmas is designed precisely as an accompaniment for panettone to be served at the end of the meal.
330 ml of milk
1 bottle of 33 cl Delirium Christmas
200 ml of cream
12 egg yolks
150 g of sugar
20 g of cornstarch
Vanilla beans or vanilla extract.
To prepare the beer cream, pour the milk into a saucepan and add the cream and beer. Turn on the heat and warm everything, bringing to a boil and stirring occasionally.
In another saucepan, pour the egg yolks, sugar, a packet of vanilla extract, and mix with a whisk to obtain a creamy and smooth consistency. As soon as the milk reaches a boil, add it to the egg yolks together with the cornstarch previously dissolved in a glass of cold water and mix
everything with the whisk. Transfer back to the heat and continue stirring over low heat for one minute or until the cream has thickened.
Tip: if you prefer, you can also use vanilla beans. In this case, extract the seeds from the vanilla and cut the pods into pieces and add them directly to the milk together with the cream and beer. Before adding it to the mixture with egg yolks and sugar, the milk must be filtered with a strainer.