Delirium Noel

Delirium Noel is sold as a four-pack of a Belgian-style winter seasonal. The "Noel" name points to the Belgian Christmas ale tradition, which usually means a strong, dark, spiced beer rather than a light session ale. The details supplied here don't list an ABV, IBU or tasting notes, so what follows describes what the style typically delivers, not a measured profile of this bottling. Expect a deep amber to mahogany pour with a dense, persistent head. Belgian strong ales in this vein are built on dark candi sugar and caramelized malt, which gives flavors of dark fruit such as plum, raisin and fig, plus toffee and a touch of toasted bread. The yeast typically adds peppery phenolics and a hint of clove or orange peel. Hop bitterness stays modest in these beers, mostly there to keep the sweetness from turning heavy. Carbonation is lively and the body is medium to full, with a warming finish that comes from the alcohol and not from heat. Serve it cool but not ice-cold, around 45 to 50°F, which is a short rest out of the fridge. Straight from a cold fridge, the dark fruit and spice flatten out. A tulip or chalice glass is the right choice, since the flared rim holds the aroma and supports the foam, and a goblet works nearly as well. Pour slowly, leaving any yeast sediment behind if the bottle is bottle-conditioned. At the table, this style works well with roasted duck, glazed ham, aged Gouda, and washed-rind or monastery-style cheeses. It also suits stews built on dark beer or root vegetables. For dessert, gingerbread, spiced fruit cake or a simple caramel tart echo the malt and spice without competing with it. Because the beer is rich, it is best poured in modest servings and shared across a meal, which is a practical fit for a four-pack.