home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
World_Of_Computer_Software-02-385-Vol-1of3.iso
/
r
/
rec495.zip
/
REC496
< prev
next >
Wrap
Text File
|
1993-01-04
|
2KB
|
49 lines
Newsgroups: rec.food.recipes
Distribution: world
From: inc@tc.fluke.COM (Gary Benson)
Date: Mon, 13 Jan 1992 18:27:27 GMT
Subject: DRINK: Kotikalja (Finnish Homebrew)
References: <kmrif9INNdfd@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Finnish Homemade Non-alcoholic Beer
Archive-Name: recipes/drink/kotikalja
Keywords: recipe drink kotikalja
Followup-To: rec.food.drink
Organization: John Fluke Mfg. Co., Inc., Everett, WA
Approved: aem@mthvax.cs.miami.edu
In article <kmrif9INNdfd@mthvax.cs.miami.edu>
kangas@aero.org (Julie A. Kangas) writes:
>I visited Finland last summer and really liked the home-made
>non-alcoholic beer. Every place had a beer with a different
>sweet/bitter ratio but they were all very good. I would appreciate it
>if someone could share some recipes.
This is difficult because the main ingredient, malted rye, is pretty much
unheard of here in the US, or at least that has been my experience. You can
buy it as a powder in Finnish grocery stores in a half-kilo bag, or you can
get it as a syrup in a kit that also includes yeast.
I've made it using barley malt, but it is not the same.
To make "Kotikalja" (Home Brew), the kit directions are something like:
Mix malt syrup with water (the kit makes about 4 liters, and the syrup is
about 25 deciliters.
mix in 50 - 100 deciliters of sugar, heat to body temperature.
Add the yeast (seems to be nothing else than ordinary baker's yeast,
not like beer or ale yeast), leave it sit a day or two in a loosely
covered container.
I have been able to bottle it and retain the bubbles, but usually you
drink it fresh.
There is another Finnish drink made in a smiliar way that involves
lemons and raisins - can anyone give details about that one? I think it
is a traditional May Day drink.
Gary Benson inc@sisu.fluke.com