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Sour Beer article in Edible Westside magazine
3 years ago

Sour Beer article in Edible Westside magazine

By  •  Beer

Just this March, a brand new Los Angeles food magazine sprung into existence called Edible Westside. The debut Spring 2012 issue was stellar, and I’m not *just* saying that because …
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Mulled Beer: Wine & Cider Be Damned
6 years ago

Mulled Beer: Wine & Cider Be Damned

By  •  Recipes, Beer
Mulled Beer

Warm Yourself Up a Mug of Mulled Beer

After my recent postings about Beer Nog and Belgian Christmas beers, I’ve been stuck thinking about drinking throughout this holiday season. Oh, you too? Well, I don’t feel so bad then. But with as chilly as the weather has been, even here in sunny SoCal, I’m not exactly reaching for a cold one for comfort this time of year.

While I’ve certainly had my share of mulled wine and mulled cider, I wondered if mulled beer might be just what I need to help get me through this holiday season. My thought certainly wasn’t any new sort of imbibing innovation — in fact, heated, spiced beer was more or less de rigeuer for centuries. Prior to the advent of refrigeration and modern bottling, beer was quick to spoil, and as such, adding a touch of heat plus some sugar and spice helped make everything nice.

mull, v. — to heat, sweeten, and flavor with spices for drinking, as ale or wine. Origin: 1610–20; orig. uncert.
(dictionary.com)

The beauty of making such an easy drink is that you can really suit it to your tastes. And given the huge variety of craft beers on the market, it would almost be irresponsible to post one “set in stone” recipe. With that said, here are some proposed guidelines, from which you should absolutely feel free to deviate: Read More

Wine Enthusiast Top 25 Beers of 2009
6 years ago

Wine Enthusiast Top 25 Beers of 2009

By  •  Beer

Wine Enthusiast has released their list of Top 25 Beers of 2009, a newcomer joining their annual Top Wine & Spirits lists, no doubt a testament to the well-deserved growing …
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