I have just moved from kits to extract to all grain. What would make a really good winter ale but without spices? Is it just a strong ale? I really liked Gales winter ale but that was forty years ago. It tasted like diesel according to my fellow students. I think it was quaffable because it was only lightly carbonated. It was a cask ale, not a keg. It seemed like their HSB in that it didn't really have much head, just a few, large bubbles. It certainly wasn't flat. But that was in Southampton where they don't like gassy beers. My tastes changed when I moved to Hartlepool! But still, I don't like lagers or gassy beers generally.