Glühbier
A German mulled beer made with dark beer or bock, warmed with honey, cinnamon, clove and orange for a malty winter warmer.
Ingredients
- 750 ml dark beer or bock
- 2 tbsp honey — or brown sugar
- 2 cinnamon sticks
- 4 whole cloves
- 1 orange — sliced, plus extra to serve
Method
- Pour the dark beer into a saucepan and add the cinnamon sticks and cloves.
- Add the orange slices and stir in the honey until it begins to dissolve.
- Warm very gently over a low heat until just steaming, around 65°C.
- Hold at this temperature for eight to ten minutes, taking care not to let it boil.
- Taste and adjust the honey to balance the malt and spice.
- Strain into heatproof glasses and serve with a fresh orange slice.
How to serve
- Glassware
- Heatproof glass
- Serve temperature
- Warm, around 65°C
- Garnish
- Orange slice and a cinnamon stick
Glühbier is the beer drinker’s answer to mulled wine, and a long-standing winter tradition in parts of Germany. A good dark beer or bock brings a deep, malty sweetness that takes beautifully to warm spices, while honey rounds off any bitterness and orange adds a welcome lift. The result is smooth, mellow and unmistakably wintery, and it makes a fine change from the usual mulled offerings.
Choosing your beer
The beer does most of the heavy lifting here, so it pays to pick well. A bock, dunkel or porter has the body and malt character to carry the cinnamon, clove and orange without being overwhelmed. Lighter lagers tend to taste thin once warmed, so save those for another occasion. If you enjoy other spiced winter drinks, you will find Glühbier sits comfortably alongside a Hot Apple Gin or a mug of mulled wine on a cold evening.
Warming it gently
The single most important rule is never to let it boil. A hard boil drives off the aroma and much of the alcohol, and it can turn the beer bitter. Keep the pan on a low heat so the surface just steams at around 65°C, and hold it there for eight to ten minutes to let the spices infuse. The gentle warmth also releases most of the carbonation, which is exactly what you want, leaving a still, smooth drink to ladle into glasses.
Frequently asked questions
What beer works best for Glühbier?
A dark beer such as a bock, dunkel or porter has the malty depth that stands up to warm spices. Lighter lagers tend to taste thin and flat once heated, so they are best avoided.
Why must I avoid boiling it?
Boiling drives off both the aroma and much of the alcohol, and it can make the beer taste bitter. Keeping it at a gentle steam around 65°C preserves the flavour and the body.
Is it very fizzy when warm?
No. Warming the beer gently releases most of the carbonation, leaving a smooth, still drink. This is normal and gives Glühbier its characteristic mellow texture.
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