Mulled Beer and Hot Beer

We have BFM La Dragonne at our local (Charleston) Total Wine. $20 for 750mL.

Switzerland- Herbed/Spiced Beer- 7.5% ABV. "This ale is intended to be served hot (120F). At temperature there is no head or carbonation, but the beer exudes intense flavors of wintery spices and honey. On your palate you'll sense a mixture of mildness and spicery with a dry finish." I'd like to try it, but not to buy it nor trade for it.

 

Interesting. Can't say that it appeals to me, but I have had and enjoyed mulled wine, so why not?

 

Umm...yuck.

 

A few months ago, GLBC was mulling their Christmas Ale. They spiced it and then heated it up using a hot poker from a fire. It was pretty tasty.

 

Southern Tier's 2XMas is based on a spiced wine served hot (glogg)- I could see that working warmed up as well.

 

Dogfish Head HOT THOUP!!!! Although I had it served cold, and of course with a carrot stick, but it was to be served hot.

I could see it coming off as a hot cider/beer hybrid.. but not a mule beer.

and no I am not making this up...

http://www.beeradvocate.com/beer/profile/64/85173/

 

Old-timers in Bavaria who have stomach problems get their beer warmed up using a little metal coil device. You'd think that having stomach problems would be a good reason to lay off the beer altogether...but not in Bavaria.

 

The only person I have "seen" drinking mulled beverages is Martha Stewart. Its a good thing.

 

I tried a recipe once for a warm mulled beer using Moose Drool. It wasn't bad.

 

I had wassail at Kuhnhenn's winter solstice party this past Dec. It's a mulled blend of beer (Kuhnhenn 4D), mead, fruits and spices, served warm

It was pretty stellar.

 

When I was in Krakow, Poland, I came across a bar serving hot beer. Surprisingly, I thought it was pretty good, especially on a cold day. I think the beer was mulled with some spice and had triple sec added to it. I'd drink it again.

 

Cascade makes a Glueh Kriek (Sp?) every winter. Its a mulled sour with spices and deliciousness. Its one of the best things i have ever drank.

 

I second that. I was skeptical at first but my girlfriend ended up ordering it and it was one of our favorite beers of the night!

http://www.beeradvocate.com/beer/profile/2391/65169/?show_ratings=Y

 

Anyone ever try heating up a barleywine?
I am contemplating heating a bottle of Double or Nothin from lawsons/Otter creek.

 

I make "mulled beer" myself often in the cold time of year: Dark Doppelbock or Weizenbock like Aventinus, spices like cinnamon, nutmeg, sometimes brown sugar or agave juice and heat this up. Works amazingly well and is damn tasty.

Hot beer is also considered traditional in poland. They also use stronger beer, add honey and spices to it and heat it up. I think its called grzane piwo.

I like the concept a lot. When you have Bocks for instance that seem too alcoholic when consumed normally, they taste very good this way.. And since a lot of strong polish lagers seem too alcoholic and unballanced to me, I can see why they kind of invented this practice there

Then there are several breweries that sell mulled beer directly. Like at the christmas market in bayreuth, I tasted something called "Glühweisse" a long time ago- did not really like it though, since it was too sweet and artificial for my taste. And tasted like an average-strength base beer was involved. For me, hot beer should be strong
Oh and "Glühkriek" is also a thing off course, but it is usually made with sweetened Kriek and is not really my thing, aigan to sweet for the strength..
So you see there is a whole range of beers served hot. I personally feel, that the self made ones are usually better than commercially aviable ones, though I had some decent examples served to me in Poland.

 

The description of that beer sounds incredible - I'd think it would be as strong a candidate as any. I think giving a Third Coast the heat treatment would be interesting.

This thread has me thinking about warming up a Samichlaus Classic. It already has a brandy-ish thing happening when at room temperature, so maybe getting some of the alcohol to boil off would uncover additional depth.

 

I have had all of these, all but the Sangaree in a pub in Boston many years ago. I personally like the "Flip" very much, and have made that one many times at home. recipes > http://drinks.seriouseats.com/2014/...rum-flip-stonefence-syllabub-rattleskull.html

 

I think this weekend is the mulled Double or Nothin. Will report back.