Mulled Ale: Warm Beer for Cold Nights

Mulled Ale: Warm Beer for Cold Nights
Recipes for mulled ale vary, but are typically sweetened with honey or brown sugar and infused with a medley of warming spices. Rimma Bondarenko/Shutterstock
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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?

Kevin Revolinski
Kevin Revolinski
Author
Kevin Revolinski is an avid traveler, craft beer enthusiast, and home-cooking fan. He is the author of 15 books, including “The Yogurt Man Cometh: Tales of an American Teacher in Turkey” and his new collection of short stories, “Stealing Away.” He’s based in Madison, Wis., and his website is TheMadTraveler.com
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