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"Beer spikes" - ever heard of them?

Legend has it that "beer spiking" dates back to the Middle Ages and was invented by blacksmiths. They were able to carry out their trade outdoors even in winter, as the forge radiated enough heat and was therefore warm enough. However, the beer in the bucket next to it ran the risk of freezing over - something an Innviertler couldn't risk: that's why the resourceful blacksmiths repeatedly dipped or spiked the red-hot poker into the beer. Beer spiking" was invented.

And it still works the same way today
Take an iron rod, heat it until it is glowing red, pour the beer into a suitable glass and carefully dip the spike into the beer. The beer begins to foam up as the carbon dioxide in the beer escapes and the residual sugar caramelises due to the heat shock. A new flavour - recognisable even to the layman - is created.

Which beer is suitable for spiking?
Any bock beer and beers with a high proportion of residual extract (residual sugar, low final fermentation level) can be used for spiking.

Professionals and beer connoisseurs alike spike beers to simulate the process of maturation and ageing, for example, and to obtain a new flavour impression.