Winter beers are not a separate variety, but can range from black beer to double bock to porter and quadrupel. The main thing is that they taste particularly strong. The purity law is suspended for winter beers. While the Brits like to mix ginger into winter beers, other ingredients like chili, vanilla, cinnamon and many other Christmas spice mixtures are used as brewing ingredients in other regions, especially in Belgium and with craft beer brewers around the world.

What the vast majority of winter beers have in common isthat they are more malty than hoppy. For that, the brewing artists use special malts and often even mash the beer two or three times.

Winter beers are particularly alcoholic and nutritious. They therefore played a major role in the fasting periods of earlier centuries and, like so many things in Europe, have their origin in the monasteries.

A golden rule for the correct handling of winter beers is: Never drink too cold! The lovingly arranged aromas only unfold outside the fridge.