Posted by Chris on April 9, 2008
Beer is good. Spiced wine is good. If only the two could be mixed…
Bob of the Bob Woodshed Beer Blog reviewed Unibroue Queleque Chose from Unibroue brewery. The brewery recommends that the beer be drunk hot or on the rocks.
That’s right! On the friggin’ rocks! Yeah, I know.
Here’s Bob’s review finale:
That was officially the most unique experience I have had thus far with a beer. Warmed is definitely the way to go, but I can also see how some people would prefer to drink this over ice. I honestly can’t think of a beer even remotely similar to this, so kudos for Unibroue for trying something unique. If you’re a fan of hot spiced wine, give this a shot.
I will be on the lookout for it. Enjoy!
Update… I found Unibroue Queleque Chose at Whole Foods Markets and tried. Interestingly, my thoughts about the beer are basically exactly the opposite of Bob’s. I think over the rocks is definitely the way to go and did not really like it warmed. It tastes more like hot cider to me than mulled wine but that might just be semantics. On the rocks, it’s great and Ela really loved it.
Overall, I definitely like Unibroue Queleque Chose (on the rocks, anyway) and would recommend it to anyone. I whole-heartedly agree with Bob that Unibroue deserves kudos for trying something unique.
Posted by Chris on November 23, 2007
Off the top of my head I want to say that there is nothing special about this gluhwein recipe from Homesteading Recipes but the fact of that matter is that, from the bottom of my heart, all gluhwein recipes are special. In fact, this one includes the option of raisins. Raisins don’t do much for me but my wife loves them so I might have to try them.
Gluhwein (Hot Spiced Wine)
1 Bottle Red Wine (Preferrably German)
2 Cloves
2 Cinnamon Sticks
1/2 Cup Sugar
1 Orange (Thin Sliced)
1 Lemon (Thin Sliced)
1 Small Box Raisins (Optional)
4 oz. Rum (Make Sure It’s Good Rum)
Combine wine, cloves, cinnamon sticks, and sugar, and bring to a boil. Lower heat and add fruit and rum. Simmer 1 hour, strain, and serve.
Enjoy!
Posted by Chris on
yum! This one has cognac in it.
John Frizell of Bon Appetit (the BA Blog) waxes historical and shares his warmth with this hot spiced wine recipe that includes cognac. Give it a shot (no pun intended). I think the strangest thing about the recipe is that he suggests bringing the spiced wine to a boil, which is generally a no-no as it causes the alcohol to evaporate. What is this? Is it all about flavor now?!
Vino Caliente del Refugio (adapted from chef Marcel Oliver, Refugio del Montaña—Ushuaia, Argentina)
Juice and zest (peeled in strips) of one orange, plus extra orange juice
5 oz. brown sugar
1 750 ml. bottle Malbec (or other hearty red wine)
5 cloves
1 cinnamon stick
4 oz. cognac
Combine 1 cup orange juice and sugar in a large saucepan and stir to combine. Add wine and bring to a boil. Remove pot from heat and add cloves, cinnamon, and orange zest. Let rest for 30 minutes. Add a splash of Cognac, and strain. Reheat and serve very warm, or bottle—the wine will be better if it’s left to rest for five days or more.
Enjoy!
