Mulled Beer Recipe from

Today is as good of a frigid day as any to share with you my newly discovered love of Mulled Beer.

On our recent trip to Poland, we ventured to the mountain town of Zakopane where we arrived on a rainy, cold day. Determined to explore the town, we set out with our cheap travel umbrella and made it as far as the end of the main pedestrian walk, only to duck into a little traditional restaurant/bar.

There we discovered the magical warming properties of mulled beer. Not as strong and pungent as it’s wine cousin, Mulled Beer is exactly as it sounds – warmed beer with mulling spices (and a touch of honey or raspberry syrup).

Mulled Beer Spices from

So here’s how we’re keeping warm in the frozen tundra of the Midwest these last few days. Enjoy this simple recipe that can be edited/changed to your tastes:

> Serves 2 (add/subtract 12 oz. bottles of beer as necessary – adjust spices as you see fit.)

> 2 – 12 oz. bottles of beer. Ales or lagers work best. (Hoppy beers just turn bitter)
> 6 whole cloves
> 5 whole allspice berries
> 5 peppercorns
> 1-2 cinnamon sticks, broken in half
> peel of half of one orange
> Tablespoon or so of honey per glass (or raspberry syrup if you so desire)

> A few slices of fresh ginger
> A handful of dried cherries
> Lemon
> Coriander seeds


Mulled Beer Recipe from

Throw everything except the honey into a pot and bring to a simmer. Simmer for at least 10 minutes, covered. Ladle warmed beer into a glass and stir in honey. Garnish with cloves, orange peel and/or cinnamon sticks. Use a straw to avoid gulping down cloves!

Bonus: Give this a try with Crabbie’s Ginger Beer (and omit the honey). Also delicious!!!

Mulled Beer Recipe on

Stay warm!

- Colleen McIntyre Wisniewski of Flee Fly Flown