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As It Happens with Mary Lou Finlay and Barbara Budd
 

Danish offer a recipe for open source beer



Recipe for beer by Vores Ol

Now ... when you here the words "open source" most people think of computer software programs like Linux ...It's a model where the original "source code" can be modified and improved at no cost...and it's shared among users for free. Well now ... thanks to Rasmus Nielsen, beer is free too. Atleast the recipe is ... in an industry where ingredients and processes are typically kept under strict trademark.
Rasmus Nielsen is one of the creators of the Vores OI beer recipe. We reached him at his home in Copenhagen, Denmark.

Listen to Adrian Harewood's interview with Rasmus Nielsen


Recipe for approx. 85 ltr. Vores Øl (Our Beer) (approx. 6% alchohol by volume).

Malt extract
For Vores Øl we use four types malted barley:

6 kg pilsner malt
4 kg münsner malt
1 kg caramel malt
1 kg lager malt
The malt is crushed and put in 55-60°C hot water for 1-2 hours.

The mixture is filtered and the liquid now contains about 10 kg malt extract.

Taste and sugar
Besides malt we use:

60 g Tetnang bitter hops
50 g Hallertaver aroma hops
300 g Guarana beans
4 kg sugar
(Guarana beans can typically be bought at health food stores).

The malt extact is brought to a boil in a large pot with the hops and approx. 70 ltr. of water.

After half an hour, the Guarana beans and sugar is added.

The mixture simmers for about an hour, and is then filtered and cooled in a sealed container.

Fermentation

Yeast is added and the beer is fermented at room temperature for approx. 2 weeks.

When the beer is fully fermentet it is transferred to bottles. First 4 g sugar is added per liter and some yeast from the bottom of the fermentation tanks for priming.

Vores Øl is then left in the bottles at room temperature for 8-10 days for carbonation. Then the beer is ready to enjoy; cold and refreshing.

Related links:

Vores Ol website



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