6 beer cocktail recipes for staying toasty this winter

"Mulled Beer: The almost forgotten art of mulling beer originated in medieval Europe, centuries ago, but was still popular in both English and American taverns as recently as the early 20th century. But you rarely hear about it these days, which is a shame, because it can be delicious, especially on a frigid day. Plus, it's pretty easy to make."

"First, find the right beer, and then just open the bottle, stand it upright in a saucepan partially filled with water on the stove and heat it on medium for at least 30 minutes, though longer is better. You want to slowly warm the beer, not bring it quickly to a boil. Once it's thoroughly heated, serve it with or without garnishes like cinnamon sticks, dried orange slices or cherries."

"Other spices typically included are anise, nutmeg, allspice and ginger. Some of the best beer styles for this are cherry beers, whether a Belgian Lambic or a dark beer with cherries. The cherry flavors seem to work best, but other fruit beers, such as raspberry, could work, too. Dark, strong and malty is what you want, like a Belgian Dark Strong Ale, or a German Doppelbock, Dunkel or Dunkelweizen."

Winter marks the start of cold-weather beer cocktails that favor heartier brews and heavier spices. People have long enhanced beers with added ingredients, with the practice expanding during Prohibition and again around the Millennium. Mulled beer, rooted in medieval Europe and once common in English and American taverns, suits chilly days. Preparing mulled beer involves slowly heating an upright bottle in a saucepan of water on medium for 30 minutes or longer, avoiding a boil. Garnishes can include cinnamon sticks, dried orange slices, or cherries. Typical spices are anise, nutmeg, allspice and ginger. Fruit-forward and dark, malty beers—especially cherry beers and Belgian or German strong dark ales—work best.

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