Recipes with Maltøl or hvidtøl

Rye bread

Day 1 1 1/2 liter lukewarm water mix with 3-5 tsp. Salt, as well as wheat flour, rye flour and sourdough (crust / top layer removed first) into a thickened porridge. 1 kg of kernels are observed with 1 malt beer and 1.7 dl of water. The carcasses bleed for 2

Weis ' huus (new zealand) beer soup

The bread is put to soak in water and beer, preferably overnight. Boil then to an appropriate texture; Add more water if necessary. Season with lemon zest and sugar. By server no stir egg yolk (s) white and frothy with sugar. Add like a little vanilla sugar fo