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Gustungling: Caramelizing beer post-pour in Memphis

June 30, 2011 By: grant Category: Beer in the news, How to, Memphis

Boscos posted on its Facebook page yesterday a video of Zane Lamprey, from Drinking Made Easy, getting his craftbrew gustungled on Monday. Apparently, that’s the process of dipping a hot metal rod into a beer to caramelize some of the malt character. I’m no beer genius but I’ve never heard of the technique and my Google-Fu produced few results, aside from this brief forum thread. If you know more, please share. The short video is below.

3 Comments to “Gustungling: Caramelizing beer post-pour in Memphis”

  1. During the Colonial period, there was a popular cocktail called a flip. You’d combine beer, rum, and sugar, and stick a red hot poker in it before serving:


    I’ve never done it myself, but I’ve always assumed it would be more of a cold weather thing.

  2. Zane spent a bunch of time in Nashville too, I drank with him at a place called Bar No. 308, where they make the soda for drinks on the spot. He is a good dude.


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