Thursday, April 1, 2010

The Bruery: Rugbrød

Wikipedia defines Rugbrød as such:
Rugbrød (Danish rye bread) is a very commonly used bread in Denmark. The common rugbrød usually resembles a long brown rectangle, no more than 12 cm high, and 30–35 cm wide, although shapes and sizes may vary, as well as the ingredients. Sourdough is almost always the base; the bread may be made exclusively with rye and wheat flour or contain up to one third whole rye grains. Variants with whole sunflower or other seeds also exist.
The bread is almost always very low in fat, its content comparable to most other varieties of bread. It contains no oil or flavouring (except salt), although it will often contain preservatives to keep it fresh longer.
The Bruery defines Rugbrød like this:
Meaning "rye bread" in Danish, we took our inspiration for this beer from the Danes' staple dark, whole-grain rye bread. Brewed with three types of rye malt, this robust brown ale showcases the earthy, spicy character of the grain, complemented by bready, nutty barley malts and a hint of roast. Loosely based on the Scandinavian Christmas beer or "Julebryg" tradition, this beer is perfect for the colder weather of winter, although it will be available year-round.
Doesn't it just make you yearn for hearty roasted Turkey sandwich and Julebryg-Style Dark Rye Ale?

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