London was an eery place yesterday. A thick fog descended, leaving visibility of only 10 metres in my neck of the woods. The streets were absolutely deserted – maybe people have left town, maybe those that are around were all hungover.
Anyway, I fled to my local for some signs of life. The beer wasn’t in great nick to I switched to mulled wine, which got me thinking. You have mulled wine, milled cider – why isn’t mulled beer popular?
I’ve had hot beer with spices in Poland, where it’s reasonably popular in the south in the winter. I seem to remember it being quite nice, especially a version with honey and ginger. It obviously doesn’t taste much like beer, but it was very satisfying after a day trudging through snow.
A quick google search reveals this article on Realbeer.com about various historic mulled beers, and they sound extremely appealing. I particularly like the bit about spicing them up to make homebrew more palatable, as we’ve got a fair bit of only-just drinkable homebrew in at the moment.
Has anyone mulled beer successfully and if so, what would they recommend? Does heating enhance or kill bitterness?