Autumn Equinox is upon us; as the leaves turn amber and brown, the beer quickly follows suit, with palletes moving from crisp, dry and cool beers to warmer, maltier and fullier bodied examples like Scottish Ales, Belgian Dubbels and arguably the defining beer of modern craft, the ever popular and cult favourite, the almighty Barleywine. But besides the obvious seasonal flavours, why do we move away from crisp ‘n’ dry to thick ‘n’ malty? And further to that, why do we almost universally despise room temperature drinks?                 Hot? Why Not.                 Hot beer! Ok, mulled beer isn’t the biggest of beer trends – yet. But that doesn’t mean it hasn’t existed for years, and that we could see a resurgence in Ye Olde Tavern peddling their mulled and heated wares in the form of a hearty warm dark ale in years to come. Beer...