We brewed a Christmas Porter and a Rye Barleywine this weekend. The porter should be drinkable around Christmas. I say drinkable because its going to be around 8% ABV and anything above 5% ABV needs about two months to mellow out and meld the flavors from all the ingredients.
The big difference in this brew is the base malt of Vienna instead of 2 Row. I’ve been wanting to try out the difference between the two and with my plan on brewing a Rye Barleywine every year I hope it will lend a variety to the vintages.