Mulled beer again

We had mulled beer in Dresden a week or so back and we’ve mused on mulling beer in the past.

Well, now the mighty lifehacker has pointed us towards this “how to” on mulling beer.

Commenting on Adeptus’ blog a few days back, Tandleman said “I would rather push needles into my eyes than drink mulled beer“, so I’m not sure what he’ll think about chucking an egg yolk in too…

We’ll try this approach when we carry out our mulling experiments in the next few weeks and let you know how it goes.

5 replies on “Mulled beer again”

I would never have thought of adding egg yolk! Hmmm, I supposed it’s cooked and strained out. Could give a nice egg-nog effect.

I’m bottling my Christmas spiced beer tonight. Depending on how it tastes (no idea yet) I may or may not heat it up come Christmas.

Is this also considered “beerhacking”? I’ve been seeing a lot about gluh bier lately and my interest is piqued.

Basically what I’m getting at is: hurry up on your experiments so I’ll know what kind of beer works best! Sounds like a fun project to take a stab at, but I’m not as adventurous as some. The wiki says any kind of beer will do, but I have my doubts, especially after seeing how delicious that Liefmans looked!

I’m tempted to have a go at this too. Not convinced by the egg yolk – maybe I’ll try it without first. As for which beer to use, I’d have thought the maltier the better, but I’m ready to be proved wrong.

I think I mentioned I found an old Czech recipe for mulled beer in Karolina Vavrová’s “Prague Cookbook” (1873). (It sounds much the same and includes egg.) I’ll post it next week.

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