In 1991, the brewery decided to revive an old custom harking back to the 14th century when there were no means of refrigeration. Beer was then traditionally brewed in early December and stored over the winter under naturally cool conditions. The first barrels were only opened in March, as the days started to become warmer. It has a fresh, springlike bouquet with dominant tones of malt and grains. It is made using a top fermentation yeast, malted barley and newly harvested Alsation hops. With 5.4% alcohol by volume, it is a pure malt beer that is highly refreshing. It has a fine white head and clear golden colour, a dominant hoppy taste with a hint of fruitiness. Best served between 5 and 6°C.
The festive season just wouldn’t be the same without this speciality beer whose arrival is always long-awaited. The tradition of Christmas beers is particular to northern Europe. In the years following the Second World War, the breweries used to sell an original, richer and stronger beer at the same price as year-round beers: this was their gift to their customers. The Duycks have perpetuated this custom by creating a special beer sold at the usual price. Produced with more malt than Jenlain Ambrée (3 different types of malt made from French grown barley and 3 varieties of the most aromatic hops from Alsace), this top fermented, unpasteurized beer, best served at between 6 and 8°C, has a rich amber glow, a denser head and stronger alcohol content (6.8% alcohol by volume). Darker than the traditional amber beer, its torrefied undertones are reminiscent of flowers and caramel. And the 2002 Christmas beer had a hint of orange.
France
