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How to Make Mulled Beer

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CURATED ARTCICLE VIA THE BEER PILGRIM:

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While winter is slowly being pushed off the calendar by spring, some evenings can still be extremely chilly and I have just the remedy for you – Mulled Beer!

I was out in Canowindra over the weekend and spurred on by the far-from-balmy minus 4 degree temperatures overnight, I thought I would treat my friends with this delicious winter warmer!

INGREDIENTS:

-  Beer: I chose the 4 Pines ‘Extra Special Bitter’, thinking that the English-style ale would be a good fit for mulled beer, however I think that any malt-driven beer would do. Some say Lager is the best, I would probably chose a malty amber ale, brown ale, red ale, etc.

-  Honey: Don’t be shy with the honey – I used 2 tablespoons for a litre of mulled beer, but I think I could have used even more as it still had quite a bitter edge to it.

-  Cinnamon: 1x stick

-  Cloves: 5 whole cloves

-  Cardamom:half a teaspoon crushed

-  Ginger:1cm slice

-   Lemon rind: thin slice

-   Star Anise: 1x whole star

-   Nutmeg: ground – one pinch

METHOD

1.  Pour beer into a pot, put on low heat.

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2.  Add cinnamon stick, cloves, crushed cardamom, ground nutmeg, cloves, star anise, ginger, honey.

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3.  Heat up all the contents– do not boil.

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4.  When the beer has reached a pleasing temperature and you can smell all the aromatics from the spices being released, add the lemon rind and then take off the heat.

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5.  Strain the mulled beer mixture into cups, garnish with a cinnamon stick and serve.

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