You don’t need an open fire to roast sweet, wintry chestnuts: Just follow our simple steps, or down ’em in liquid form via our favorite chestnut beers.

THE NUTS:

1. Preheat an oven to 400 degrees F. Using a very sharp knife, carve an “X” into the flat side of each chestnut.

2. Place the chestnuts on a baking sheet and roast 30 minutes, or until the shells open and the nuts are tender. Cover and let cool slightly.

3. When the nuts are cool enough to touch, use a knife to peel away the shells, and serve warm.

THE BEERS:

Amiata Bastarda Rossa: Wood-roasted chestnuts plucked from Mount Amiata lend this earthy Italian import nutty sweetness and swirls of smoke.

Jolly Pumpkin Fuego del Otono: The Michigan brewery known for its sours doesn’t disappoint with this gingery-tart yet restrained annual release; chestnuts lend the finish an earthy dryness.

Harvester Pale Ale: House-roasted chestnuts (plus oats, sorghum and cane sugar) sub in for barley in this Oregon-brewed gluten-free pale ale.