Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Home-brewed beer (juniper beer)

Juniper beer from Erken 1914: a decoction of juniper twigs, crushed juniper berries and hops in 14 l water, with boiled rock candy and browned sugar added, fermented with 50 g yeast for 2 days, bottled and stored in the cellar for 2–3 weeks.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 628 (falt i det fri)

Be the first to rate

About the dish

A traditional Norwegian juniper beer, brewed from a decoction of juniper twigs and crushed juniper berries with hops. The browned granulated sugar gives color and flavor. The beer is stored in the cellar and is ready to drink after 2–3 weeks.

How to make it

  1. 1

    Boil the juniper decoction

    Boil the juniper twigs, crushed juniper berries and hops in the water for 15 minutes. Strain the liquid.

  2. 2

    The rock candy

    Boil the rock candy in 1 liter of the juniper liquid and strain it into the rest of the liquid.

  3. 3

    Brown the sugar

    Brown the granulated sugar in a pan until it is dark caramel, thin with 1 liter of boiling water and strain the mixture into the rest.

  4. 4

    The yeast

    Stir the yeast into 1 dl of the lukewarm liquid and mix it in once everything is barely lukewarm.

  5. 5

    Fermentation

    Let stand covered in a warm place. Stir several times the first day and skim off well. After that it stands undisturbed, but is skimmed.

  6. 6

    Bottling and storage

    After 2 days, bottle the beer. Store in the cellar and use after 2–3 weeks.

Changes from the original

1 deciliter (del.) is interpreted as dl. The amount of juniper twigs in the OCR («4 kg») is read as ¼ kg in keeping with the other fractional quantities. Rock candy can be replaced with ordinary rock sugar or brown rock candy; granulated sugar = ordinary sugar caramelized in a pan.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 628) → Modernisert~81% av teksten endretfjernetlagt til
14 l. vand ¼ kg. l vann. 250 g enebærkvister (friske, skylte). 40 gr. humle g humle. 1 del. dl støtte enebær ¼ kg. kandissukker ½ kg. einebær. 250 g kandissukker. 500 g farin (vanlig sukker, til brunes). 50 gr. g gjær. Enebærkvister, de Kok enebærkvister, støtte enebær einebær og humlen koker ¼ time, siles. Kandissukkeret koker humle i vannet i 15 minutter. Sil laagen.. Kok kandissukkeret opp i 1 l. liter av enerlaagen enebærlaagen og siles opi. Farinen brunes paa pande, spædes sil det til resten av laagen.. Brun farinen i en panne til den er mørk karamell, spe med 1 l. liter kokende vand, siles vann og sil blandingen til det øvrige. Gjæren utrøres øvrige.. Rør gjæren ut i 1 del. dl av den lunkne laagen og haves i. Staar tildækket bland den inn naar alt er svakt lunkent.. La staa tildekket paa et lunt sted. Røres i Rør om flere ganger den første dag dagen og skummes godt. Staar siden uten at røres i, skum godt av. Deretter staar det urørt, men skummes. Efter skummes.. Etter 2 døgns forløp haves øllet døgn tappes ølet paa flasker, opbevares flasker. Oppbevares i kjelder; kjeller og brukes efter etter 2—3 ukers forløp. uker.

Note til Modernisert

1 deciliter (del.) er tolket som dl. Mengden enebærkvister i OCR («4 kg») er lest som ¼ kg i tråd med de øvrige brøkangivelsene. Kandissukker kan erstattes med vanlig kandis eller brunt kandissukker; farin = vanlig sukker som karamelliseres i panne.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How long does it take before the beer is ready?
The fermentation itself takes 2 days at room temperature in a warm place. Then the beer is bottled and stored in the cellar for 2–3 weeks before use.
What gives the beer its flavor?
Juniper twigs, crushed juniper berries and hops (40 g) are boiled in water for a quarter of an hour and strained. In addition, browned granulated sugar gives color and flavor, while rock candy is boiled in 1 liter of the juniper liquid.
How should the beer be handled during fermentation?
The yeast (50 g) is stirred into 1 deciliter of the liquid and added. The vessel stands covered in a warm place; the first day it is stirred several times and skimmed well, after which it stands undisturbed but is skimmed.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 628.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!