- Oct 4, 2018
- Reaction score
Ive never tried the winter ale before so not sure how it will be until I taste it..I did enjoy mulled cider last year though.
I think mulled wine is exactly what you suggested. I've previously bought little "teabags" of mixed spices to add to wine which is then warmed gently. The instructions are very specific about the "gently" part and not allowing the wine to boil, and the type of pan you use (preferably clean enamel, I think). Every time I've had it it has been lovely, regardless of which (red) wine I've used, but the richer red wines seem to come out better. However that could just be personal taste. I've also experimented a bit with my own mixes, but it has never been as good as the commercial teabag spice mixes, possibly because I have never been sufficiently rigorous in creating the mix.And then there's mulled wine and mulled ale, isn't that supposed to be ordinary wine or beer warmed up and the spices added just before drinking?
"Che na grum" (che is pronounced, and means the same as, "she", "na" is a simple negative meaning "not", and "grum" is short for "grumbles", thus overall meaning "she does not (or will no longer" grumble").As regards mulled ale perhaps members from Cornwall could enlighten us to a mulled ale drink called "che na grum"
Hi John C, I've done a bit of research.As regards mulled ale perhaps members from Cornwall could enlighten us to a mulled ale drink called "che na grum"
Yes, it's a Christmas thing. We do the same to Brussels sprouts, except we don't sell them to fishermen, who prefer a fair wind."Che na grum" (che is pronounced, and means the same as, "she", "na" is a simple negative meaning "not", and "grum" is short for "grumbles", thus overall meaning "she does not (or will no longer" grumble").
It was an old and traditional way of making a drink to rid yourself of an undesirable female relative, usually (but not always) a spouse. The general principle was that you used a very big fermenting vessel made of copper, otherwise possibly in use as an illicit still, and filled it with water, hops, hemlock, and any other flavourings locally available. Then, having stunned (if desired and if suffering from excessive feelings of humaneness) the aforementioned SWMBO, you placed her gently in the aforementioned fermenting vessel and under it you lit a considerable fire. After several hours of boiling when the total liquid volume had reduced to roughly 50% of the starting volume, you could mash the vessel contents and sell it to the local village fishing fleet, which trailed it in sacks behind their boats to attract fish to their nets. This is believed to be the origin of the word "chum" used to describe this fish-attracting substance, as that is what it formerly was.
I understand that the practice has largely died out, but may perhaps still be practised in some of the remoter coastal settlements.
I have no information about the ABV.
Thanks for the link. Well into these old recipes. On one page cabbage broth and a bit later on a cure for sciatica. Can't beat it.Hi John C, I've done a bit of research.
Che Na Grum, aka She Nac Rum, is/was a Christmas drink made by mixing hot beer, rum, slices of lemon, nutmeg and sugar, sometimes also with ginger.
I've never tried it, but it sounds like the right sort of thing to have when you come in out of the cold.
If you decide to experiment and try it, please tell us the verdict.
There is a 1929 book of old Cornish recipes (including drinks) contributed by Women's Institutes et alia at http://cornwallwi.org.uk/wp-content/uploads/2017/03/Cornish-Recipes.pdf