Mulled Beer and Poked Beer

 Mulled Beer or Poked Beer. This is an interesting concept. For a Modern Day version you can heat up a Stainless Steel Kebob Skewer in a Fire or with a Food Torch.

Bierstacheln, or beer spikes, are red-hot metal pokers (taverns of old often used shipbuilders’ loggerheads) used to rapidly warm beer. In the process, the sugars in the beer become caramelized and the carbonation decreases, leaving a sweeter, smoother beer. The spikes can also be used to warm up other drinks such as toddies or flips, old-time beer cocktails containing rum, sugar and sometimes egg and cream. Yes, the tradition can be traced back hundreds of years.

According to the German beer website was-mit-bier.de, “Beer spikes were invented by blacksmiths in the Middle Ages. If their after-work beer was too cold for them, they briefly dipped a glowing poker into it. So they could quickly bring their beer to drinking temperature after hard work.”

The best beers to poke are bocks. First brewed in the northern German town of Einbeck in the 14th century, bock beer quickly became a favorite further south, in Munich. There, the Bavarians mispronounced the name of the beer’s city of origin. Einbeck became “ein bock,” or billy goat. As the heavy, malty and highly alcoholic lager grew in popularity, the name stuck (and clever brewers often light-heartedly featured goats on the label).

Bock beer gave rise to several variations. Dopplebock, literally double bock, is a stronger version, clocking in at 7 to 12 percent. Maibock is slightly lighter yet still strong. Eisbock is frozen to remove some of the water and raise the alcohol content. Weizenbock, finally, is a wheat version of the brew.

For beer-poking purposes, the darker bock variants are the best, as are stouts, browns and porters.

The practice of poking—some American breweries call it gustungling, but I could not find a translation for the word—has become something of a gimmick in the U.S., particularly at craft breweries located in the colder climates 
of the country.

Minnesota seems to be the beer-poking capital of North America. Fitger’s Brewhouse and Lake Superior Brewing Co. (both in Duluth) have been giving bocks the brûlée treatment at their joint Bockfest for some years, and just last month, Minneapolis’ Northbound Smokehouse offered patrons the chance to warm up their Eisbock with red-hot Rebar.18 oz Christmas ale (or Altbier, bock lager, winter warmer ale.

So, Poke your Beer or make Mulled Beer!

Mulled Beer Recipe

• 18 oz Christmas ale (or Altbier, bock lager, winter warmer ale)
• 2½ tbsp dark brown sugar, use more if you want ale to taste really sweet
• 4-6 cloves to taste
• 2 star anise
• 1 cinnamon stick
• ½ tsp ground nutmeg
• 6 pieces orange peel, thin top layer of skin only, without the bitter white layer
• 3 oz brandy, substitute with Cognac if you feel like splurging

1. In a saucepan or small pot mix the ale (one and a half bottles, 18 oz total) with the brown sugar and nutmeg, add the cloves, star anise, cinnamon stick and orange peel. 

2. Bring to gentle simmer (do not allow to boil), stir for sugar to dissolve and let simmer for 2-3 min to become well infused with the spices. 

3. Remove from heat and add the brandy. 

4. Serve in mugs, garnished with an orange slice and enjoy responsibly.

Enjoy!

Peace in the Kitchen!