Try A Hot Beer Poker To Make Your Bock Rock

A few years ago, we were attending an outdoor winter beer festival. There was a brewery that was heating up a fire poker, and caramelizing the malts of their bock styled beer.

We've come up with a way to do this at home, using a Bernzomatic torch.

In the foodie world – in which many campers reside, at least, some of the time – the battle rages between charcoal briquettes and lump charcoal as the fuel source of choice for grilling and barbecuing. Every backyard cook has his or her preference.
However, choosing one or the other isn’t the best way to look at this controversy. Both kinds of charcoal have their place. You just need to know which to use when.

[imrindar]

I'm a little suspicious that those thin skewers are able to transfer much heat to the beer, thus, not able to achieve much caramelization. A hefty, iron fire poker seems like it would do the trick much better.

[Meddled]

This was a thing in Britain as well, called 'mulled ale'. You either used a hot poker or you put the ale in a copper container designed to go into a fireplace for a while. I would love to try it with a fire-heated poker as it must add a smoky flavour.