We are now entering the season when “ice cold” doesn’t necessarily sound like the best thing—maybe even for beer. Winter seasonal beers are often heavier brews, stronger in alcohol or thicker in body and maltiness (think imperial stouts), and get more flavorful as they warm up a bit toward room temperature. But what about flat-out heating the stuff? Cider, wine, and a few cocktails winterize well, so why not beer?
The tradition of mulled beer is perhaps lesser known today than its wine cousin, but goes back at least to the 17th century in England. Often considered a health drink that could combat fevers, colds, and other ale-ments, mulled beer was sometimes served with an egg in it, perhaps approaching the heft of a proper meal. Oh, and did I mention workers drank it in the morning, like taking one’s vitamins?
