You may have heard of Glühwein, aka Mulled Wine, before. Christkindlmarkts & Weihnachtsmarkts serve it up steaming in boot-shaped mugs (except in Chicago, we no longer have boot mugs – womp womp). But have you ever heard of Glübier?
Glühwein is typically prepared from red wine, and spiced with warming spices like cinnamon sticks, cloves, star anise, cardamom, and ginger with citrus and sugar or honey. Sometimes even extra liquor is added, with shots of rum, brandy, or other spirits added in. Glühbier is just what you think it is. I’ll wait while you process that.
Yup, warm, spiced beer. There is debate what is the best beer to use as a base for mulled beer. Some people say an ale is best, something not too hoppy. A nice rich brown ale, or English mild. I’ve even had Glühkriek with a Belgian kriek! I’ve heard of lagers used too- again, nothing too hoppy (pilsner is out), but try a bock, doppelbock, or even a dunkel. Throw in citrus, sweetener, spices, and warm it up!
Virginia is the Products, Programming, and Educational Director for Craft Beer Cellar. In addition to being a Certified Cicerone, she is an Introductory Sommelier with the Court of Master Sommeliers. Her home base is Chicago, but she’s often found in the Boston area, or wherever her passion for good food & drink takes her.
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