Beer mulled wine recipe. Hot alcoholic drinks - grog, white mulled wine, apple punch, irish coffee, hot beer

In our country, the traditional way of drinking beer has been classic gatherings with salted fish, crackers and other "beer" snacks for many years. But it is worth recognizing the fact that the culture of drinking this drink is still in its infancy. Much more options for the use of this tasty and healthy foamy drink in moderate doses are known in countries such as Germany, Poland, and the Czech Republic.

For example, hot beer, which is considered to be our only and exclusively medicine, is very popular in the beer bars of these countries. Polish beer lovers, for example, love heated beer with a snack of black bread and lard or lard, while Scandinavians and Germans brew real beer mulled wine. For this, they are mainly used, but it is, rather, a matter of taste - you can heat any variety. When making mulled wine, cinnamon and cloves are added to hot beer, well, and some connoisseurs can splash milk there.

Another version of "beer mulled wine" can be made from any type of light beer. To do this, a liter of beer is poured into an enameled deep pan (foam will rise during cooking, so the sides of the dishes should be high), 4-5 teaspoons of sugar and lemon zest are added to it. If there is no desire to filter the drink later, the grated zest can be replaced with a thinly cut crust. A little cinnamon (on the tip of a knife) and 4-5 pieces of cloves are also added there. The mixture is placed over medium heat and left to boil. While the hot beer is being prepared, several yolks with sugar are thoroughly ground in a separate bowl. When the mixture turns into a homogeneous foam, and the beer boils, the yolks are introduced into the pan in a thin stream, gently stirring. After that, it is not worth bringing the mixture to a boil - the yolk will curdle, and mulled wine will not work. As soon as it thickens, it is removed from the heat and poured into glasses. Serve it to the table immediately, until it cools down.

Such drinks are traditional in the North, where they sometimes replace tea and coffee, which we are accustomed to. They are definitely served for winter feasts, and they are also treated to guests on the road to give them the opportunity to warm up. By the way, it was the warming properties of hot beer that became the basis for its use as a medicine.

Hot beer for colds - pros and cons.

Despite the fact that the effectiveness of such a treatment has not been scientifically proven, it has been used for more than one century as an effective folk remedy... With an excellent diaphoretic effect, hot beer helps with colds, lowers fever, and improves the condition of the upper respiratory tract. Also, beer in any condition helps to speed up metabolism, dilates blood vessels and normalizes blood pressure.

But at the same time, you should not classify hot beer as a delicately acting agent, therefore, before using it as a medicine, assess your capabilities. And, of course, you should not give it to children and people who do not drink alcohol in principle. In general, if you know for sure that you can drink a large mug of hot beer (and this is a rather specific drink in taste), you can safely conduct a similar experiment.

Effectively hot beer for coughs - it makes breathing easier and helps soothe dry coughs. For maximum effectiveness and to reduce the unpleasant taste in hot beer, you can dissolve one to two tablespoons of honey or add a little lemon there. Immediately after drinking a hot foamy drink, you should go to bed and wrap yourself up - this will increase sweating. The best option is to use this folk remedy at night - by the morning the manifestations of a cold will decrease or disappear altogether.

Warming up beer in winter is not such a bad idea: with the onset of cold weather comes the time for beer mulled wine, which will please both beer enthusiasts and those who “in fact, I'm not really a beer”. Beer mulled wine is often called glubir (from the German Glühbier - "beer with spices").

Whatever you choose to make mulled wine - beer or wine - the basis of the recipe is the same: everything needs to be heated and left on low heat for a couple of hours so that the flavors merge together. The set of basic ingredients is similar: cinnamon, cloves, nutmeg; some citrus juice and / or rind; sugar or other sweetener such as honey; as well as strong alcohol - brandy or rum.

When composing your recipe for glubir, you need to remember only a couple of simple rules. The mixture should not boil. If the mixture is too acidic, you can add a sweetener, if it is too sweet, this will fix the strong alcohol. There are no more rules - play with spices, don't be afraid of juniper berries, peppercorns or cardamom. Ginger will give a pleasant piquancy.

The amount of ingredients depends on how spicy you want the drink and how many people you plan to treat. Most of the alcohol evaporates during preparation, so don't worry - your guests won't get drunk.

So, we are preparing glyubir (this amount of ingredients is enough for 8-10 servings).

• 2.5 liters of dunkelweizen or another malty character that is not overly hopped (doppelbock, Scottish ale, Belgian Dubbel are good choices). The ester profile of a dark wheat beer (cloves, banana, and vanilla) and its malty brown sugar character work well for the beverage.
• 3 tangerines (rind and pulp)
• 1/2 cup honey
• 2 tablespoons ginger
• 6 cloves
• 3 cinnamon sticks
• 2 star anise stars
• 1/4 grated nutmeg
• 2 shots of bourbon
• 2 glasses of cherry juice

Pour beer into a saucepan, add honey and put on moderate heat, add grated ginger, tangerine peels (of course, they must be washed first). In a separate cup, crush the tangerine pulp with a wooden spoon and place it in the pot as well.

While the mixture is heating, add the spices. Cinnamon sticks and star anise stars need to be slightly broken. If time is running out, you can replace whole spices with chopped ones.

When the mixture begins to show signs of simmering, add a shot of bourbon (be careful with strong alcohol near open flames). Stir everything well and leave on minimal heat for a couple of hours - you need to make sure that the liquid does not boil. After about an hour and a half, taste and add cherry juice, bourbon, sugar, or honey to taste. When you like the taste, you're done. It remains only to strain.

For some reason, a stereotype has developed that beer can only be drunk cold. Most Russians would never even think of trying hot beer, although in Scandinavian countries it is customary to treat guests to this drink and treat colds. I propose to consider the most popular recipe for making homemade hot beer.

Historical reference. Hot beer was invented by the Scandinavians in the 15th century. Several centuries later the recipe was adopted by Poles and Germans. The latter used the brew as a medicine for coughs and sore throats. Gradually, hot beer, along with mulled wine, has become a traditional European drink for the winter holidays, replacing tea and coffee.

In order to get really tasty and healthy alcohol in moderation, it is not enough just to boil regular beer on the stove and pour it into a glass. Hot beer, called beer mulled wine, is prepared according to a special recipe.

The classic hot beer recipe

• beer (any) - 1 liter;
• sugar - 1-2 tablespoons;
• carnation - 3-4 buds;
• cinnamon - 1 pinch;
• yolks - 3 pieces;
• lemon - 1 piece.

Preparation:

1. Boil beer (light or dark) in a saucepan along with cinnamon, cloves and zest of one lemon.

2. Grind egg yolks with sugar until frothy and slowly pour into a saucepan with boiling beer.

3. Reduce heat, stir constantly until the mixture thickens.

It is very important that the hot beer does not boil over again, otherwise the yolks will cook!

4. Remove the thickened drink from the stove, pour into large glasses and serve.

When treating sore throats and coughs, I advise you to add a few tablespoons of honey to hot beer. The patient can drink 1 cup a day. Beer mulled wine tastes good and does not cause discomfort.

You should not listen to the opinion of people who believe that beer should only be cold. Most likely, they just never tasted hot beer and are in captivity of their stereotypes. Not everyone liked blue cheese either, but now it's a gourmet dish.

Mulled wine is one of the most popular drinks in cold weather. Original recipe making mulled wine on beer will help you surprise your guests with an unusual taste.

The first recipes for a drink close to mulled wine were known in ancient Rome. Then the wine was mixed with spices, but not heated. Real hot wine appeared during the Middle Ages in the countries of Northern Europe and Central Europe. The drink was made on the basis of burgundy or claret and flavored with galangal herb.

Now, instead of paying money in a restaurant, you will learn how to cook mulled wine for a five in your kitchen.

This drink warms up perfectly on cold days and prevents the first signs of a cold and, most importantly, has great taste.

To make beer mulled wine for 1 person you need:

• light beer.
• half an egg yolk,
• 2 lumps of sugar.

Cooking time: 20 minutes.

First, mix the egg yolks with sugar until a homogeneous white mass, and pour light beer into a saucepan and heat. Then pour whipped egg yolks with sugar into the warmed beer, and while stirring, gradually heat to the temperature at which you usually like to drink beer.

Mulled wine on beer is ready! Pour everything into a mug and enjoy the unusual taste in good company!

Here's what you need to do to get it good mulled wine, it doesn't matter if it's on beer or on wine:

• Choose your ingredients.

To receive delicious drink you need to use red (white) semi-dry or dry wines (light beer) good quality, at least of average quality. You can use, for example, "Merlot". For a refined taste of the drink, we advise you to add sugar, cloves, orange peel, anise and cinnamon, but in minimal proportions.

• Choose cups.

Choose the right cups to enjoy your drink. They must be large and unusual in shape. Another option would be glasses that adhere to a metal frame. This is an elegant way to present hot drink.

• The correct recipe.

It is recommended to boil the wine in a saucepan that will not react with the drink (but not aluminum or stainless steel). The fire should be small so that the wine does not boil. Add the orange peels. You can add a few drops orange juice, and for a more pleasant aroma, orange slices are suitable.

For white wine it is better to use lemon juice... Use a mixture of cloves, cinnamon, nutmeg, anise, cardamom and add it to the wine. Stir the drink from time to time. You can also use honey instead of sugar. When the wine approaches the boiling point, it is ready and you can take it off the heat.

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It is difficult to call it a novelty - the recipe was known in Czech villages two centuries ago. But now the fashion has reached us: this mulled wine can be found in parks, cafes and at various festivals. True, in the Czech Republic, and if you're lucky.

Ingredients

• Dark beer - 700 ml.
• Whole green cardamom - 1 g
• Fresh ginger - 5 gr
• Cinnamon stick - 2 pieces
• Nutmeg - 0.4 gr
• Whole cloves - 3 pieces
• Honey - 40 gr (5 teaspoons)
• Orange - 1 piece (200 gr)
• Lemon - 1 piece

Cooking

1. Remove the zest from the lemon. Pour 700 ml of dark beer into a saucepan, put on medium heat. As soon as the first bubbles appear, remove the saucepan from the heat (never bring it to a boil!).

2. Add cardamom, ginger, cinnamon, nutmeg, cloves and lemon zest. Put the saucepan on the fire again, and once again bring to the first bubbles (no boiling again!). Remove from heat, strain the drink through a sieve, add honey and stir.

3. Cut the orange into rings together with the peel, and place a couple of rings in a glass. Pour beer on top, and serve, garnish with orange rings (for aristocrats).

Another way to make fun of beer is shown in the following video. If you do everything right, then it is very likely that you will get a real beer mulled wine.