How to Make Mulled Beer This Christmas
Sam Millard, Head of Innovation at Beavertown, comments: “The secret to making a great DIY mulled beer is in choosing the right base. The best results will come from a rich, malty profile or a sweet brown ale.
“Just like when mulling wine or cider, you need a base that is already really rich, full-flavoured and most importantly, not at all bitter! You ideally want something with a bit of body too, so ensure your beer is not too thin.
“While you may be tempted to use a super-hoppy IPA, keep in mind that its bitterness could overpower your chosen spices and throw everything off balance. We recommend sticking to beers that will let your other ingredients shine. Save those IPAs for another time when you can savour and enjoy them solo!”
How to make mulled beer at home:
- Nip to your local shop, or order a fitting brew online – such as a stout or porter ale. The key is to look for beers that are low in hops and high in flavour, whether that’s from malt, fruit, or existing spice blends.
Sam adds: “Choose beers that already have a sweetness to them as well as a low level of bitterness – these beers could have notes of chocolate, nuts, honey, or fruit. The basic rule is to taste it before you mull it, and if there is any hint of bitterness, opt for something else.” - Add your chosen spices and seasonings. Festive aromatics such as cinnamon sticks, star anise, and ginger fuse well with beer to create a warming and light cocktail.
Cinnamon sticks, star anise, and vanilla pods pair well with stouts, porters, and fruity beers, while ginger enhances the flavours of lighter, brown ales – cutting through the sweetness with a spicy kick! - Experiment with garnishes
Orange or lemon peels and dried fruits can bring a citrusy lightness to your cocktail. Add these in with your chosen spices before bringing your mixture to a simmer. - Simmer!
Sam adds: “Be careful to avoid boiling the beer mixture – you want the ingredients to infuse together at a low heat as boiling can lead to harsh, bitter flavours. Once you see soft bubbles breaking the surface of your mixture, stir occasionally to help everything mix and remove from the heat after 10 minutes”.
“If your chosen brew is fizzy, let it sit before you heat it and make sure to taste it once it’s gone flat as the bubbles from carbonation can alter your perception of the flavour, and they won’t be there once you’ve simmered them all away.”
A 10-minute simmer is the sweet spot for mulling beer as it preserves the beer’s flavours and prevents it from becoming flat or overly reduced. Don’t worry, this quick process also allows enough time for your chosen additions to infuse! - Remove from the heat and season to taste
If you’re looking to add more depth to your mulled beer, after tasting, you can consider adding a sweetener such as honey or brown sugar to balance any bitterness. Or, if you’re looking for something more indulgent, you can also consider adding in a splash of brandy, rum or whiskey to deepen the richness of your cocktail!
