Mulled wine has been enjoyed for thousands of years. Even the Romans were known to drink hot wine peppered with different spices. But have you ever considered mulled beer? Turns out, hot or mulled beer was the drink of choice in English and American taverns, especially during the winter. Its proponents claimed, like Benjamin Rush, there were health benefits to drinking a hot brew. According to the “balanced humors” medical theories of the day, cold beverages could cause weight loss, bad eyesight and myriad other unpleasant ailments. Hot beverages, it follows, did the opposite.

Unlike mulled wine which is typically made, punch style, in a large copper, you make mulled beer one mug at a time. This, like making flips, requires the use of heating rods commonly known as loggerheads. Loggerheads are iron rods, originally designed for smoothing tar in shipbuilding, that are heated in the fire until they are red-hot. These are plunged into the mug immediately before serving to bring the beverage to near boiling.

To make Mulled Beer, mix the following metal mug:

• 1 pint beer
• 1 tablespoon honey
• a generous sliver of ginger (minced)
• 1 star anise (crushed)
• 2-3 cloves (crushed)
• 1/4 stick cinnamon (crushed)
• juice and zest of 1 lemon

Stir well then plunge a red-hot loggerhead into the mug. Stir with the loggerhead until there is no more sizzling or boiling. Pour liquid through sieve into a fresh mug to strain solids.

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