Good or Gross?
December 21, 2010 § 5 Comments
As a rule, warm beer is a no brainer in terms of what I will and will not go out of my way to drink. Enter Buttered Beere. It looks festive, could it be warm and seasonal? Eggnogal?
Via 12 Bottle Bar:
Adapted from ‘The Good Huswifes Handmaide for the Kitchin’ (1588)
3 pint (16.9 oz) Bottles of real Ale
0.5 tsp ground Cloves
0.5 tsp ground Cinnamon
0.25 tsp ground Ginger
5 Egg Yolks
1 Cup Brown Sugar (Demerara)
12 Tbsp Unsalted Butter
Add ale and spices to a saucepan
Bring to a boil, then immediately turn to lowest setting
Beat together eggs and sugar until light and creamy
Remove ale from heat, whisk in egg mixture, returning to low heat
Whisk constantly over low until mixture begins to thicken slightly (about 5 minutes)
Remove from heat and whisk in butter quickly until a nice foam forms
Notes: If you’re concerned about the alcohol level, here are some notes: We used Fuller’s London Pride, which is 4.7% ABV. Before adding the egg mixture, letting the beer simmer longer (20 minutes or so) should boil off all the alcohol, if that’s what you’re after. Use your discretion.