Earlier this month, I tried my hand at mulling beer. It proved unsuccessful with the beer taking on a prominent and distasteful bitterness. At the time, I wasn't sure if it was the hops becoming pronounced as the beer warmed or if I had added too much mulling spices, i.e. - an overdose of clove and mace. Not ready to admit defeat, I recently tried again.
This time, I tempered my zeal for spice and used only 2 cloves and a lone cinnamon stick. For my mulligan, I went with Hofbräu Winter Spezial, a doppelbock.
Not shown is my jar of buckwheat honey.
I gently simmered, sampling all the while.
While those spoonfuls from the kettle, er, saucepan were warming, the end result was the same as last time: bitterness reigned.
I think I could make something palatable if I were to add more cherry juice and a lot more honey. But I fear I'd be masking the taste of the beer to too large a degree.
A failed experiment but I shall do a bit more research to see what can be done.
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