Beer poking is a centuries old tradition that I just found out about 3 minutes ago. Beer poking traces its origins in America to the colonists. On cold winter nights while sitting by campfires, colonists would stick hot rods in their beer in an effort to both warm themselves as well as their icy beer.
The tradition in Germany dates back even further but was invented for the same reason. Cold ass beer isn’t that great when you’re freezing your ass off.
So what the heck is beer poking. Well, it’s not as naughty as it sounds. Simply put, beer poking is the act of taking a red hot poker, the kind you might use in your fireplace or a campfire, & placing in your beer for about 3 or 4 seconds.
What happens next is pretty sciency & cool. Once a beer is fermented there are residual sugars left lingering in the beer. Once inserted into the beer those sugars instantly caramelize creating roasty toasty marshmallow characteristics. The malty quality is enhanced & brought forward. A quick but gentle swirl invigorates the head creating a creamy, smooth, & soft mouthfeel.
There are drawbacks of course. Stabbing your beer with a scorching piece of red hot metal that’s over 1000° will, unsurprisingly, heat up your cold beer. If warm beer is a deal breaker this might not be for you.
There is a bit of precision required. You’re going to want to make sure that there is enough room at the top of your glass. The foam will quickly rise once the poker is inserted & swirled. Keep in mind that if a poker is left in the beer longer than 4-5 seconds whatever C02 is left the beer will “burn” off leaving a flat, hot, & foamy mess.
Malty Dobblebocks work well for poking. Stouts & Christmas Ales also work nicely during the frozen winter months.
So, you ready to give beer poking a try?
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