This beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!
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.