How to cook Osetian beer

In Ossetia I was taught to prepare Ossetian beer according to original recipes. I want to tell you one of them, try this very delicious and unusual drink. The truth is, it takes a day to prepare it, but it's worth it.

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Ossetian beer appeared a long time ago. In the Nartovsky epic, the Ossetians in the amazing book "Legends of the Narts" have a legend about how for the first time Shatana prepared this beer:

The bird dropped down on a hop-vine, it tore off a green cone of hops and pecked out three grains of it. I jumped up happily, and flew straight to the village, and sank there to the Khurtuan, where the sweet malt was dried in the sun. She pecked a grain, and the bird fell to the ground. He wants to wiggle, and his wings are exactly cut. She wants to run, but her paws do not hold her. Uryzmag saw it here, picked it up from the ground, brought it into the house and showed his wife - the wise Shatana, the glorious mistress.
Shatana carefully took the bird in her hands and laid it on a pile of wheat grains. And - a miracle! - no matter how much wheat was taken from above, it did not grow smaller. And the bird soon woke up, fluttered, twitched and flew away.
And the prophet Shatana thought. She began to ask Uryzmag, and told Uryzmag Shatana everything that happened to him happened to the bird. And the rest of the wise Shatana herself guessed. She ground the malt, welded it, filtered the brew and put a strong leaven of hops into it. The hissed, the brew sparkled and was covered with white foam. They were drinking sledges, and they were amazed at the sledge with such a drink.

Here is such an amazing legend for the Ossetians, and now about what you will need to make this wonderful drink.

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Ingredients:

5 liters of water
1 kg. Wheat grains
1 kg. Grains of barley
25 gr. Cones of hops
50 gr. Brewer's yeast
Half a glass of sugar

• You need to turn wheat and barley grain into malt. To do this, put them on baking sheets and pour water. Then put them in a warm place. And when the seeds appear sprouts, you can proceed to the next step.
• Heat the oven to 180 degrees, put the baking sheets, and fry the grains until golden brown.
• Choose a pot or a bucket of 10 liters. Pour water and heat up to 30 degrees. Then pour the baked malt, and bring to a boil, cook on low heat for 5 minutes, while stirring constantly.
• Place next to the second pot, pour into it only a hot broth, make sure that the seeds are left in the first pan. Strain the broth through several layers of gauze, so it will be easier.
• Then add the fire and bring our broth to a boil. And cook it for another hour and a half on a slow fire.
• Then pour the cones of hops, we sell them in the central market, mix and continue to cook for another hour.
• Remove the broth from the fire and leave to cool to room temperature. Then again filter through the hops, and pour into several glass bottles. Three 3-liter canisters are produced, sometimes a little less. But you need to top up the cylinders not to the brim, for further fermentation.
• Then add sugar and yeast to this broth, mix and set for 3 days in a warm place.
  And in 3 days the beer will be ready, long, agree, but it's worth it! And such beer is cooked in all Ossetian traditions ... You will get a dark drink around the fortress about 9 degrees.

Keep it should only be in the refrigerator. As in a warm place will wander further, and will become even stronger and will be bitter.

I like young beer, it's a little sweet, and it's easy and pleasant to drink cool!