Christmas Amber

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 Just brewed a winter seasonal dark amber beer with semi-sweet chocolate, chocolate malt, molasses, and some vanilla extract. I call it a dark amber because I predict that it will finish darker than a regular amber. Since the definition of an amber relates in some ways to its colour I wonder if a dark amber is in fact an amber at all. At any rate I am now considering whether to add any more spices. I plan to add some cacao nibs to add more depth to the chocolate flavours present, and to further holidayify the beer I may add some other traditional holiday spices such as cinnamon, nutmeg, and all spice. I've had mixed results with spices in my beer so I don't want to again become over zealous with the amount used, and as a result produce an inferior brew.

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