I've got some nice winter beers fermenting for Jan/Feb: Dark Belgian with bourbon soaked wood chips and caramelized figs, wee heavey, and English Barleywine. I'm starting an American Brown of some sort this week. I'm drinking a London Porter I bottled last week. Just bottled 3 meads: 2013 Peach & Raspberry Saffron, 2012 Mixed berry, and 2013 Spiced Cyser. We'll be making a few batches of mead the next few weeks to get all of this years fruit out of the freezer. I also have a gallon of wild fermented apple cider going. It still has airlock activity after about 2 months.
Other than that I plan on making more ESB's and English Pale Ales because that's what I most want to drink right now. I.m also going to see if I can get my root cellar cold enough to lager.