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Winter warmers, which is what us beer geeks call these winter ales, tend to be richer in flavor, higher in alcohol and generally bigger than beers we drink any other season. Weyerbacher, an Easton, PA brewer who has made a name for themselves with big, Belgian-style ales, has, somewhat surprisingly, gone in a different direction here. (I expected at least 8% abv in a Weyerbacher winter warmer, but this is only 5.6%) Instead of the big, over the top beer, they’ve come up with a roasty, malty, wonderfully smooth brew that can be enjoyed one at a time or in a session. The truth is that this is a somewhat simple beer. It’s not going to change your life. It is, however, darn delicious, which is why it is my “must buy” winter ale every season.

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This month, Local Cookbooks takes on Gravy Wars: South Philly Foods, Feuds & Attytudes by Lorraine Ranalli, which is a fascinating look at the South Philly gravy (aka tomato sauce) culture, describing in hilarious detail the endless debates that Lorraine’s family had (still has!) over the proper way to make gravy, and whose is best. The book, which includes at least 9 gravy recipes (with multiple variations), plus a plethora of other South Philly faves from scaloppini to pizza to biscotti, is certainly a must-have for anyone raised Italian in this area, and an entertaining read for the rest of us.

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