The so-called “Bierstacheln“ tradition has namely a historical background: in the past, the beer was often too cold to drink directly in the winter months. Apparently, it was then the blacksmiths that had the idea – why not just stir the beer with a poker and heat the beer to drinking temperature? And, you´ve perhaps guessed it, that´s where the name Stachel – spike – comes from. These days, the whole thing is of course more hygienic with purpose-made spikes.
So, what exactly happens with the beer when it is heated with such a Stachel? The fermentation process means that there is still of course residual malt sugar in the beer. The hot iron causes the sugar to caramelize. A very fine, almost creamy foam develops, reducing the carbonation in the beer. And logically, it´s no longer cold – through the Bierstacheln, the beer tastes pleasant and particularly soft.
An important tip: Stacheln is in principle possible with all beers, but it works best with beers that contain a lot of residual sugar. Our dark Doppelbock Korbinian is the perfect choice. And an absolute must: avoid stirring like crazy as if you are mixing dough! After heating the Bierstachel with a Bunsen burner, stir slowly and smoothly in a circular motion. Within seconds, a creamy and warm foam develops, which is just what makes the Stacheln so special: to drink the gently heated beer through the soft, warm foam – a delicious taste experience.
And don´t forget: it´s very important to place the Stachel on a heat resistant surface afterwards. Even after the beer spiking, it can still be very hot – it´s best not to take any risks.
What do you need for Bierstacheln?
- 0.5 liters Weihenstephaner Korbinian
- Bierstachel – beer spike
- Bunsen burner
- Two glasses
- … and a little adventurous spirit!
beer spiking, beer spike, spiking, weihenstephaner, beer, maltsugar, caramel