We still had some undrinkable Belgian homebrew left so we mulled a pint of it with around two tablespoons of honey, a satsuma (cut in half), a cinnamon stick and some cloves.
This was very nice — the trick seems to be to add the honey, bit at a time, until the harshness disappears. The hotter you want to drink it, the more honey you need. I think this beer worked well because it didn’t have much bitterness to start with.
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.
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.
We're a pair of beer geeks who live in Cornwall in the UK. Bailey is a man, Boak is a lady. We've been beer blogging since 2007 and it's taken us all over Britain and Europe in pursuit of the perfect pint.
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Our favourite beer of 2011
Penzance Brewing Company Potion No 9 (cask ale)
4%. The beer we enjoyed most in 2011 -- golden, featuring US hops and with a satisfying, chewy maltiness.