In the past, logical reasons arose for drinking. Mead, for example, was safer to drink than water a few hundred years ago, as the alcoholic content prevented ‘bad bacteria’ from living in the liquid so there was less chance getting diseases. Further back in time again, we can think of armies marching on a belly-full of ale, using it as fuel and sustenance. I had a similar experience a few evenings ago, luckily I wasn’t off to battle, and instead I was drinking a delightful ‘Banana Bread Beer’. I pondered a while over the taste and the name. Then it hit me. ‘Liquid Bread’. That was the first purpose of beer, nourishment to all who drank it.

Obviously, as a brewer, this realisation opens up a whole new realm of brewing opportunities. My mind moves quickly as I think of the all the delicious foods you could cross with beer. Raspberries and mint leaves and peaches - oh my!

The last brews I made were a little before this time, but this process had already begun without my knowledge. Some red wine I had been brewing was easing up to drinking time the week before Christmas. Some dear German friends I lived with had this fantastic idea of making Gluwein from it. Having been to Germany in the past and loving their mulled wine, I jumped at the opportunity. So one of the guys had his mother send over what I can only describe as ‘mulled wine tea bags’.

We poured a few bottles of wine into a pan, heated it very gently and added the spices, fresh orange and cinnamon. It was tantilising. Maybe these first steps helped me realize the possibilities of homemade raspberry beer, or peach cider.

It’s not really a brewer’s tip to finish with, but definitely a flavour enhancing one. My big sisters Christmas present to me this year was, spiced vodka. All who tasted it agreed on its unique qualities and smoothness. She described it as “40% vodka, tastes like 20% heaven”. This made me laugh, but she was right.

The simplest of techniques is used to create this too. Simply get a bottle, and fill with as much vodka as you like (leaving at least a gap of roughly 1in at the top), adding sugar, cinnamon, cloves, honey etc (basically anything you want), and leave for 2 months to mature, shaking once a week. The vodka starts off clear, but over time as the taste increases; the colour grows richer until the vodka has absorbed all the flavours. Simple perfection, and a sure fire way to keep warm in these beautiful winter months.

Until next time, drink well…