The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe by Roel Mulder
This is my interpretation of an early Dutch imitation of fresh Liège beer, from the city of Dordrecht. In Holland, spelt wasn’t often used in beers, but for Liège beer they made an exception. No mashing temperatures were specified, other than that the mash should “bite a little on the hand.” The boiling time is relatively short for that period.
The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe by Roel Mulder
This is my interpretation of an early Dutch imitation of fresh Liège beer, from the city of Dordrecht. In Holland, spelt wasn’t often used in beers, but for Liège beer they made an exception. No mashing temperatures were specified, other than that the mash should “bite a little on the hand.” The boiling time is relatively short for that period.
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