Mulled beer attempt 1

We fol­lowed the Wik­i­how advice for our first exper­i­ment, egg yolk and all. We took a bot­tle of Lon­don Pride, added spices, gin­ger, hon­ey and warmed it up. We then added an egg yolk & sug­ar mix­ture.

The result looked like tea, smelled like mulled wine and tast­ed like a hot cross bun with hops. Drink­able, but would be bet­ter with a less hop­py beer.

7 thoughts on “Mulled beer attempt 1”

  1. Coin­ci­den­tal­ly, the food mag with Sun­day’s Observ­er includ­ed a recipe for ‘but­ter beer’ that shares most of its ingre­di­ents with your mulled ale recipe. The main dif­fer­ence is that they use much more egg yolk and a slab of but­ter, which puts me off a bit – it’s start­ing to sound like a beer omelette.

  2. Well, that con­firmed my sus­pi­cions about how “any old beer will do” accord­ing to that guide. Judg­ing by the title of the post, I assume there will be oth­er attempts, so I’ll hold off on my own exper­i­ment for now.

    The egg yolk is still a lit­tle off-putting, but any­thing to jus­ti­fy beer’s nutri­tion­al val­ue is alright by me.

  3. It was drink­able, but it either need­ed sweet­en­ing (hon­ey?) or we should have just used a less bit­ter beer (some­thing sick­ly or bland).

    Once you’ve got spices, sug­ar, but­ter and egg, you do start to won­der what the beer is adding exact­ly.

Comments are closed.