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Prepare the beer from the picea. In this recipe, use about 170 g of fresh picea. It comes from the picea in the man, but whatever you do, it will be fine. Add it to a large bowl with 4 liters of water, 3 cups of casonade and a lemon squeezed. Then bring to a boil and let simmer for about 30 minutes. Let cool at room temperature while disinfecting all your dressing. Then filter in a glass jar and add half a packet of the dressing. Close the jar, shake to mix and aerate. Then add your barb-water. It is now time to let it ferment for about 2 to 3 weeks.