[fredthecat]

lol, while eating some FLADFISK just now i theorized this masterpiece (in about 30 seconds):

malt grist:
90% 2row
5% crystal 80
5% roasted barley (RB for that twangy/smoky wildly roasted notes i get from my RB i use)
~200g molasses for the molasses notes i interpret in liquorice

food grade ammonium chloride E510 - (the candy suggests anywhere from 2 to 8% is commonly added by weight to the salty licorice) - lets say 5 grams per litre

OG 1.06 for a bit of strength

10IBU neutral hops

[Drewch]

Did you do anything with this?

[fredthecat]

Did you do anything with this?

lol, no i just wanted to throw it out there.

if i ever had the intention, i would likely take a gallon of some stout and add molasses and ammonium chloride to it.

im enjoying eating fladfisk, im going to have some tonight while watching soccer likely

[Drewch]

I worked with some Danish officers once who enjoyed watching people's reactions when they shared their licorice fish.

I would add some anise or anise extract for the licorice flavor — or just add some pastis or Jaegermeister to the batch. 🤔

[fredthecat]

I worked with some Danish officers once who enjoyed watching people's reactions when they shared their licorice fish.

I would add some anise or anise extract for the licorice flavor — or just add some pastis or Jaegermeister to the batch. 🤔

okay, also i had some tyrkisk peber today, and the inside was some powder that was like a mix of black pepper, anise elements, some spicy pepper and then tasted more like sodium chloride. but yes i could see anise too. there are a lot of varieties.

RELATED: the scandinavian porters i am missing now frequently had licquorice in the ingredients. just like many stouts and porters in england had and a few did