Buttered Beer No.2 – Modern Recipe

Buttered Beer #2

Buttered Beer (Modern Recipe)

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

318

kcal
ABV

7%

Total time

3

minutes

Make a fantastic contemporary buttered beer

Ingredients

Directions

  • In a saucepan over low heat, combine all the ingredients except for the rum.
  • As the buttered beer heats, gently whisk to mix the beer and butter batter.
  • Turn off the heat once the beer is lightly warmed. Simply warm the beer. Do not make it hot.
  • Pour into a pint glass, add the rum, and serve.

Featured Video

A Short History Of Cooked Beer Cocktails.

Before the days of bottling and refrigeration, fresh beer had a very limited shelf life, and having to waste any brought a tear to many people’s eyes. So like any food item on its way out, people tried to find ways to get just a couple more uses out of it. I’m sure you do this all the time. Strawberries are starting to get soft; make a smoothie. Worried about your gigantic bag of onions getting too old, make French onion soup. There are many things you can do before food turns and during the 17th century cooking beer with honey and spices was one way to mask the flavor of a beer going bad.

Earlier forms of the hot ale flip we simple hot ale and honey drinks, and if you want to find these recipes, you’ll need to look in old cookbooks. One such recipe from the 1669 book “The Closet” by Sir Kenelme Digbie is an ale with a honey recipe specifically for beer that is about to go bad. Sir Kenelme Digbie described cooking old beer with honey would help the turned old beer and “set the whole a working a fresh, and casting out foulness.”

Some very old books had tips and tricks for the old food, but with the invention of commercial refrigeration in the mid-1800s, that stopped being such a big problem. Most of those recipes either got lost to time, but many still live on as things you usually eat—fruit pies, jellies, alcohol, pickles, hell, even banana bread. Hence, most recipes specifically call for nasty old soft brown bananas no one wants to eat. It’s for flavor, but it comes from a much older tradition. Old meat was a little harder to repurpose and was something you needed to persevere before it started to turn. Although old meat could be used as bait to catch fresh meat or go fishing, it must be disposed of once food goes truly bad.

The Right Beer Makes All The Difference.

Not all beer heat up well. Some taste amazing, and some are awful. As mentioned above, cooked beer cocktails like this were usually done to beers that started to turn and lose flavor. So any flavor improvement was an improvement over drinking old beer, but this gives us some interesting insights into which beers heat up best. Generally speaking, I have found that milder and less flavorful beers taste better hot than more robust, darker beers. Check out my article here, where I have taste-tested many different beers to see which make the best flips. What I have noticed is heating a beer up intensifies its flavors. So a beer that is already very flavorful and strong is amplified and becomes completely undrinkable, while a more mild and light beer opens up beautifully. So it makes sense that older beers that had lost some of their flavors made delicious warmed beer cocktails in the past.

Spiced Butter Batter Recipe.

  • 1/4 tsp (1.5 g) Ground Cinnamon
  • 1/4 tsp (1.5 g) Ground Nutmeg
  • 1/4 tsp (1.5 g) Ground Clove
  • 1/4 tsp (1.5 g) Ground Allspice (or 1/2 tbs: Allspice dram)
  • 1/2 tsp (2.5 g) Vanilla extract 
  • 1/2 cup (120 g) Brown sugar
  • 1/2 cup (120 g) Unsalted butter
  1. On very low heat or using a double boiler, just melt the butter and then turn off the heat. Don’t cook and separate the butter. Just melt it.
  2. Next, add all the other ingredients to the melted butter.
  3. Stir till the brown sugar has thoroughly mixed in. Cover spiced butter batter and refrigerate.

This recipe will make about a cup (240 grams) of spiced butter batter mix, about 12 drinks. This is good on biscuits, too, and my kids love this spread on toast.

The Authenticity Of This Recipe.

This is not the classic 1594 buttered beer recipe (That recipe is right here). This is my take on a buttered beer. I wanted to make this a hot buttered beer version of an 18th-century Hot Buttered Rum style. I changed the butter part to use the hot buttered rum’s spiced butter batter instead of the butter and individual spices. I also fortified the beer with a single ounce of rum to add a little strength and extra flavor to the cocktail. I took a hot buttered rum and replaced the hot water with warm beer.

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Buttered Beer – Original Recipe & History

Buttered Beer

Buttered Beer (1594 Recipe)

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: British
Servings

1

servings
Calories

420

kcal
ABV

4%

Total time

3

minutes

Make the original Buttered Beer from 1594

Ingredients

  • 16 oz Beer

  • 1 whole Egg Yolk

  • 2 oz Simple Syrup

  • 1 pinch Nutmeg

  • 1 pinch Cloves

  • 1 pinch Ginger

  • 1 tbsp Unsalted Butter

Directions

  • With the fire off, In a saucepan, combine all the ingredients except for the beer.
  • Whisk the ingredients together. Once combined add the beer and turn on the flame.
  • As the buttered beer heats, constantly whisk to prevent the yolk proteins from bonding together.
  • Turn off the heat once the beer is lightly warmed. Simply warm the beer. Do not make it hot.
  • Pour into a pint glass and serve.

Featured Video

A Short History of Cooked Beer Cocktails.

Before the days of bottling and refrigeration, fresh beer had a very limited shelf life, and having to waste any brought a tear to many people’s eyes. So like any food item on its way out, people tried to find ways to get just a couple more uses out of it. I’m sure you do this all the time. Strawberries are starting to get soft; make a smoothie. Worried about your gigantic bag of onions getting too old, make French onion soup. There are many things you can do before food turns and during the 17th century cooking beer with honey and spices was one way to mask the flavor of a beer going bad.

Earlier forms of the hot ale flip we simple hot ale and honey drinks, and if you want to find these recipes, you’ll need to look in old cookbooks. One such recipe from the 1669 book “The Closet” by Sir Kenelme Digbie is an ale with a honey recipe specifically for beer that is about to go bad. Sir Kenelme Digbie described cooking old beer with honey would help the turned old beer and “set the whole a working a fresh, and casting out foulness.”

Some very old books had tips and tricks for the old food, but with the invention of commercial refrigeration in the mid-1800s, that stopped being such a big problem. Most of those recipes either got lost to time, but many still live on as things you usually eat—fruit pies, jellies, alcohol, pickles, hell, even banana bread. Hence, most recipes specifically call for nasty old soft brown bananas no one wants to eat. It’s for flavor, but it comes from a much older tradition. Old meat was a little harder to repurpose and was something you needed to persevere before it started to turn. Although old meat could be used as bait to catch fresh meat or go fishing, it needs to be disposed of once food goes bad.

This Is The Oldest Known Buttered Beer Recipe.

The oldest known (and the only) buttered beer recipe is from the 1594 book “The good Huswifes Handmaide for the Kitchin” by Thomas Dawson. The recipe in the book is:

“Take three pintes of Beere, put fiue yolkes of Egges to it, straine them together, and set it in a pewter pot to the fyre, and put to it halfe a pound of Sugar, one penniworth of Nutmegs beaten, one penniworth of Cloues beaten, and a halfepenniworth of Ginger beaten, and when it is all in, take another pewter pot and brewe them together, and set it to the fire againe, and when it is readie to boyle, take it from the fire, and put a dish of sweet butter into it, and brewe them together out of one pot into an other.”

There are not any other buttered beer recipes after this one till J.K Rowling mentions them in her Harry Potter Book Series. One typically sees the Harry Potter versions today are usually cold butterscotch sodas and not a cooked beer cocktail.

The Right Beer Makes All The Difference.

Not all beer heat up well. Some taste amazing, and some are awful. As mentioned above, cooked beer cocktails like this were usually done to beers that started to turn and lose flavor. So any flavor improvement was an improvement over drinking old beer, but this gives us some interesting insights into which beers heat up best. Generally speaking, I have found that milder and less flavorful beers taste better hot than more robust, darker beers. Check out my article where I have taste-tested many different beers to see which make the best flips. What I have noticed is heating a beer up intensifies its flavors. So a beer that is already very flavorful and strong is amplified and becomes completely undrinkable, while a more mild and light beer opens up beautifully. So it makes sense that older beers that had lost some of their flavors made good warmed beer cocktails in the past.

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Black & Tan – Original Recipe And History

Black And Tan

Black & Tan

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

208

kcal
ABV

6%

Total time

3

minutes

See how to make a Black and Tan beer cocktail

Ingredients

  • 8 oz Pale Ale

  • 8 oz Porter (Guinness)

Directions

  • Pour pale ale halfway up a pint glass.
  • Once bubbles settle, slowly pour the porter beer over a bent spoon to finish filling the glass.

Featured Video

The Oldest Known Recipe I Could Find.

Believe it or not, this is a pretty old drink. The oldest recipe for it I could find is from the 1891 book “American Bar-Tender” by William Boothby of San Francisco, California. He gives three names for the same drink. He calls it a “Half and Half,” an “Arf an Arf,” and a “Black and Tan,” and all three are just half porter and half ale. He doesn’t specify exactly what kinds of ale or porter to use except for just ale and porter.

How to Layer Beer Step One: Gravity.

Layering is achieved by stacking different fluids based on gravity, from heaviest to lightest in order. By “gravity,” we mean the average atomic density of all the dissolved material and its molecules. Alcohol density is 789 kg/m³, water is 978 kg/m³, and sugar is 1586 kg/m³. The average gravity of an alcoholic drink is calculated based on the amount of these three combined items. As you can see, sugar is significantly the heaviest, water is in the middle, and alcohol is slightly lighter than water. So low sugar and high ABV spirits will have lower gravity than high sugar and low ABV liqueurs and thus will float on top.

Every different beer has a different gravity since they have different alcohol, water, and sugar combinations. So the trick is to either google each specific beer’s final gravity or experiment and physically try laying two beers. Thus not all Black and Tan are black on top and tan on the bottom. That all depends on the specific gravity of each beer (generally, there is a range for each type). Most pale ales are heavier than a porter like Guinness, but styles like IPA are often lighter than Guinness, which would result in a Black and Tan with the black on the bottom and the tan on top. To give a quick example, the gravity of Guinness is 1006 kg/m³, and the gravity of Sierra Nevada Pale Ale is 1.011 kg/m³; thus, the pale ale will sit at the bottom and the Guinness will float on top. Hell, even bud light is heavier than Guinness, but a beer like Asahi Super Dry has a final gravity of 1.005 kg/m³ so that it would sit on top (but barely). In my experience, though, Guinness is oddly lighter than anything else out there, and it’s the rare occurrence that any pale or brown ale is lighter than it, so it is usually safe just always to put Guinness on top.

Here is a handy chart on brewersfriend.com with the general range of gravities for each style of beer.

How to Layer Beer Step Two: Pouring.

Once you know the order, the next thing is the pour. Pour the first layer normal. I pour the first layer a little harder to try and agitate out some of the bubbles. Even though the first layer is heavier, the rising bubbles will force a bit of mixing and make the divide between the two beers less sharp. Once the bubbles of the first layer settle a bit, slowly pour over a bent spoon the second layer. This helps prevent the two layers from mixing and provides an excellent clean division.

Recipe Resources

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Hot Ale Flip – Colonial Recipe & History

Hot Ale Flip

Hot Ale Flip

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

330

kcal
ABV

9%

Total time

3

minutes

Learn how to make a hot ale flip.

Ingredients

  • 1/2 oz Dark Simple Syrup

  • 2 oz Gold Rum

  • 12 oz Ale or Lager

  • Light dusting Nutmeg

Directions

  • Add rum and simple syrup to a large beer glass.
  • Stir rum and syrup together.
  • Pour beer into the glass so that the bubbles are forced out.
  • Dip a hot toddy rod into the drink and stir with the rod as the drink steams.
  • Pour the warmed beer into a serving glass.
  • Garnish with a dusting of nutmeg.

Recipe Video

Notes

A Short History Of Cooking Beer.

Before the days of bottling and refrigeration, fresh beer had a minimal shelf life, and having to waste any brought a tear to many people’s eyes. So like any food item on its way out, people tried to find ways to get just a couple more uses out of it. I’m sure you do this all the time. Strawberries are starting to get soft. Make a smoothie. Worried about your gigantic bag of onions getting too old, make French onion soup. There are many things you can do before food turns and during the 17th century cooking beer with honey and spices was one way to mask the flavor of a beer going bad.

Earlier forms of the hot ale flip we simple hot ale and honey drinks, and if you want to find these recipes, you’ll need to look in old cookbooks. One such recipe from the 1669 book “The Closet” by Sir Kenelme Digbie is an ale recipe with honey specifically for beer that is about to go wrong. Sir Kenelme Digbie described cooking old beer with honey would help the turned old beer and “set the whole a working a fresh, and casting out foulness.”

Some very old books had tips and tricks for the old food, but with the invention of commercial refrigeration in the mid-1800s, that stopped being such a big problem. Most of those recipes either got lost to time, but many still live on as things you usually eat—fruit pies, jellies, alcohol, pickles, hell, even banana bread. Hence, most recipes specifically call for nasty old soft brown bananas no one wants to eat. It’s for flavor, but it comes from a much older tradition. Old meat was a little harder to repurpose and was something you needed to persevere before it started to turn. Although old meat could be used as bait to catch fresh meat or go fishing, once meat goes bad, it needs to be discarded.

What Does The Hot Ale Flip Taste Like?

Check out my article here, where I have taste-tested many different beers to see which make the best flips. Depending on the beer you use, these can be good or bad. To make it more difficult, it’s almost impossible to know which beers are suitable as a flip and which are not without actually trying them. You think a dark flavorful beer would be tasty warmed with spices, whiskey, and sugar, but most are awful. The flavorful beers seem to turn too bitter, but lighter, more drinkable beers like Boston lager and Budweiser are excellent. The only way to know is to try. I started doing a whole YouTube series on which beers taste good and which taste bad, and my goal is to try every beer I can get my hands on hot. I have a hot beer tier list of my favorite beers so far. I like fat tire, to begin with, but hot it was amazing.

Keep in mind that this is a way of making old beers taste good again. I opened a bottle of beer, poured it, set it on the counter for a day, and it made a better flip than a fresh bottle of the same beer. The new beer tastes better cold, but the old beer tastes better flipped. My mind was blown. No of these results were expected. I believed the opposite to be true of what the actual results were. I only tried it with this one beer (Boston lager since I liked it flipped, to begin with), but I feel I should do the same experiment for others. Doing this will likely make me gain quite a few pounds in the next year, but I think it will be fun.

What Is A Flip?

No one knows where the term flip came from. Some guesses are that it described the bubbles leaving the drink. Like the bubbles flipped from the inside to the outside, or the drink was so strong it would make you flip out of your chair. No one knows, but I have my idea. Some 18th century and earlier books provided ways to repurpose food that was going bad or losing its freshness. I wrote a bit about that in the paragraphs above. It is often referred to as the food or drinks turning. My guess is the term flip was a clever play on words to describe making a turned beer taste good again. Again I have no evidence of this. It’s just a feeling.

I will be using a traditional toddy rod or, as it is also called, a loggerhead to warm the Flip. A stove works too, but a toddy rod imparts a slightly toastier final flavor. If you are curious to learn more, check out this fantastic article on early American toddy culture.

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Sake Bomb – Recipe

Sake Bomb

Sake Bomb

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

131

kcal
ABV

6%

Total time

3

minutes

Learn how to make a Sake Bomb.

Ingredients

  • 8 oz Lager Beer

  • 1.5 oz Sake

Directions

  • Pour half a 12 oz bottle of beer into a pint glass
  • Separately pour a shot of sake into a shot glass.
  • Place 2 chopsticks on top of the pint glass the width of the shot glass.
  • Place the shot glass on top so it is supported by the chopsticks

Notes

Featured Video

The Sake Bomb Chant.

Ichi, ni, san! Then boom, you pound your fists on the table, causing the shot glass to slip between the chopsticks and fall into the drink. Alcohol splashes everywhere, you then chug it, and everyone has a good time. Ichi, ni, san is Japanese for 1, 2, 3. Many popular theories have this cocktail was invented during the American occupation of Japan after WWII, but I don’t buy that. That story seems too neat and convenient to me. I’m guessing (so I’m most likely wrong), but I feel this was a gimmick drink at a sushi restaurant in the late 1970s/early 80s. Some bullshit story about it being invented during WWII was told to make it sound fantastic, and bars pushing this drink sold more high markup alcohol. I can’t prove that or have any evidence to back that up, but that seems more plausible given the type of drink this is.

What Does a Sake Bomb Taste Like?

The sake bomb is pretty good. I’m personally not the biggest fan of sake, but I find it mixes well with beer. Usually, the drink is chugged, so you never really get a chance to taste the drink, but the fruit and grain flavors of the sake are subtle enough to enhance the beer’s existing flavor without changing it too much. I rarely buy sake, but I mix it with beer when I do.

What Is The Best Beer To For A Sake Bomb?

Typically a Japanese beer is used like Sapporo, Asahi, or Kirin. Those three beers are all lagers, so lager-style beer is what you want to try and stick with. Almost all beer in Japan is a lager; only a few, like Hitachino Nest, are ale-style beers. So try and stick with one of those three if you can. Asahi super dry is my favorite of the three, but the best beer to use is the one you like at the end of the day.

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Black Velvet – Classic Recipe & History

Black Velvet Cocktail

Black Velvet

3 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

235

kcal
ABV

7%

Total time

3

minutes

Learn how to make the classic Black Velvet cocktail.

Ingredients

  • 3 oz Guinness

  • 3 oz Sparkling Wine

Directions

  • Simply combine the ingredients in a chilled serving glass.

Notes

Featured Video

The History Of The Black Velvet.

The Black Velvet was invented in 1861 to mourn the death of Queen Victoria’s husband, Prince Albert. The black color symbolizes grieving for the dead and Champagne because he was the queen’s husband damnit. Queen Victoria was so heartbroken by his death that she only wore black for the rest of her life from that point on.

What Does The Black Velvet Taste Like?

Oddly this is a delicious drink. Combining a dark ale and sparkling wine is not something I would think of but the two blend so well. Personally, I only really like brut and extra brut sparkling wine, but a Sec is perfect for this cocktail. It ends up tasting almost like a Cola but much better. Brut is good too, but the slight extra sweetness of the sec is nice. But that’s just me. I know others who like the drier taste of the brut better.

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