30 Best Cinnamon Beers: Stouts, Pumpkin Ales & Holiday Spice

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Perennial Abraxas ranks #1 because it builds cacao nibs, ancho chile, cinnamon, and vanilla in a dense imperial stout. Cinnamon functions as earthy bridge between cacao and ancho chile, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Serve a four-ounce pour at 50–55°F in a snifter. Pair it with mole, flourless chocolate cake, or blue cheese. Availability can be limited by batch or market, so confirm the current release and package date before buying. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.

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Hunahpu’s Imperial Stout ranks #2 because it builds cacao, cinnamon, vanilla, chile, and massive roasted-malt depth. Cinnamon functions as aromatic lift inside a massive chile-cacao stout, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Serve a small pour at 52–56°F in a snifter and let it warm. Pair it with dark chocolate, smoked brisket, or aged Gouda. Availability can be limited by batch or market, so confirm the current release and package date before buying. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.

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Westbrook Mexican Cake ranks #3 because it builds cocoa nibs, vanilla, cinnamon, and habanero with controlled heat. Cinnamon functions as warming counterweight to cocoa and habanero, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Pour five ounces at 50–54°F into a tulip. Pair it with churros, mole poblano, or salty roasted nuts. Availability can be limited by batch or market, so confirm the current release and package date before buying. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.

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Stone Xocoveza ranks #4 because it builds cacao, coffee, cinnamon, vanilla, nutmeg, and pepper warmth. Cinnamon functions as baking-spice layer tying coffee to chile, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Serve at 48–52°F in a snifter so coffee and spice stay distinct. Pair it with coffee cake, cinnamon churros, or smoked beef. Availability can be limited by batch or market, so confirm the current release and package date before buying. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.

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No Rules Vietnamese Porter ranks #5 because it builds coconut, cinnamon, bourbon oak, vanilla, and a formidable porter base. Cinnamon functions as fragrant spice cutting coconut and barrel sweetness, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Treat it as a nightcap: four ounces around 54°F in a snifter. Pair it with coconut macaroons, pecan pie, or sharp cheddar. Availability can be limited by batch or market, so confirm the current release and package date before buying. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.

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Hardywood Gingerbread Stout ranks #6 because it builds Virginia ginger, wildflower honey, cinnamon, vanilla, and creamy stout. Cinnamon functions as cookie spice supporting ginger and honey, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Serve at 48–52°F in a tulip, not refrigerator-cold. Pair it with gingerbread, roast ham, or vanilla ice cream. This is a seasonal or limited-release beer, so verify the current package and brewery calendar before making a special trip. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.

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Great Lakes Christmas Ale ranks #7 because it builds fresh honey, ginger, cinnamon, toast, and caramel malt. Cinnamon functions as signature spice sharpened by fresh ginger, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Pour at 44–48°F into a nonic pint or tulip. Pair it with roast duck, sugar cookies, or aged cheddar. This is a seasonal or limited-release beer, so verify the current package and brewery calendar before making a special trip. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.

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Dragon’s Milk Reserve Oatmeal Cookie ranks #8 because it builds oats, raisins, cinnamon, brown sugar, vanilla, bourbon, and dark roast. Cinnamon functions as oatmeal-cookie cue inside bourbon stout, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Serve four to six ounces at 50–55°F in a snifter. Pair it with oatmeal cookies, bread pudding, or blue cheese. Availability can be limited by batch or market, so confirm the current release and package date before buying. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.

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Southern Tier Pumking ranks #9 because it builds pumpkin pie, vanilla, cinnamon, nutmeg, and buttery pastry character. Cinnamon functions as pumpkin-pie backbone, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Pour at 46–50°F into a tulip and allow the aroma to open. Pair it with pumpkin pie, roast turkey, or sharp cheddar. This is a seasonal or limited-release beer, so verify the current package and brewery calendar before making a special trip. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.

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Schlafly Pumpkin Ale ranks #10 because it builds baked pumpkin, cinnamon, clove, nutmeg, and a rich malt center. Cinnamon functions as central baking spice over real pumpkin, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Serve at 45–49°F in a tulip rather than an oversized pint. Pair it with roast pork, pumpkin bread, or nutty cheese. This is a seasonal or limited-release beer, so verify the current package and brewery calendar before making a special trip. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.

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Saint Arnold Pumpkinator ranks #11 because it builds dark chocolate, molasses, brown sugar, cinnamon, ginger, and roasted pumpkin. Cinnamon functions as warm spice against roast and molasses, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Pour a small serving at 50–54°F into a snifter. Pair it with pecan pie, smoked brisket, or blue cheese. This is a seasonal or limited-release beer, so verify the current package and brewery calendar before making a special trip. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.

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Dogfish Head Punkin Ale ranks #12 because it builds brown sugar, pumpkin flesh, cinnamon, nutmeg, and toasted brown-ale malt. Cinnamon functions as brown-ale spice supporting pumpkin and sugar, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Serve at 45–48°F in a tulip or nonic pint. Pair it with roast turkey, brown-sugar ham, or cheddar. This is a seasonal or limited-release beer, so verify the current package and brewery calendar before making a special trip. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.

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Tröegs Mad Elf ranks #13 because it builds ripe cherry, clover honey, cocoa, cinnamon, clove, and Belgian warmth. Cinnamon functions as subtle holiday spice under cherry and honey, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Pour four to six ounces at 48–52°F in a Belgian tulip. Pair it with cherry tart, roast duck, or washed-rind cheese. This is a seasonal or limited-release beer, so verify the current package and brewery calendar before making a special trip. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.

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Prairie Barrel Aged Christmas Bomb! ranks #14 because it builds coffee, chocolate, vanilla, cinnamon-like spice, whiskey, and oak. Cinnamon functions as holiday warmth inside barrel-aged stout, giving the beer connection and aromatic lift rather than the dry, powdery impression that makes poorly handled spice beer exhausting.

Serve slowly at 52–56°F in a snifter. Pair it with chocolate truffles, coffee cake, or blue cheese. This is a seasonal or limited-release beer, so verify the current package and brewery calendar before making a special trip. Cinnamon aroma, coffee, fruit, and other delicate additions generally fade sooner than the beer’s alcohol or dark malt.