Mol From Nijmegen

Special directions

A unique beer from the eastern part od the Netherlands, preserved by Melchior Mels in his notebook and adapted by Rudolf Nunes Ferro (1994). It can only be kept for a short period of time (unless you pasteurize it) once the sweet-sour combination has started foaming. A good beer to try for as festival or an event.

First wort: Mash the barley malt. From this, collect 3.6 gallons of wort with a gravity of 1.059. Keep 2.3 wt of the wort apart. Boilk the rest for one hour with the hops.

Second wort: From the same mash, collect another 2.1 gallons of wort with a gravity of 1.020. Combined hopped wort with the unhopped second wort to get 5.1 gallons of wort with a gravity of 1.043. Leave this to sour for ten hours and then add top-fermenting yeast. This will ferment to a sour white beer of approx 4.3 ABV.

Boil the 2.3 qts of reserved wort from the first mash to get a syrup-like substance of 0.7 liters and an OG of 1.189. (In the original recipe this takes 3 days).
Add the syrupy wort to the sour white beer. Wait for fermentation to restart. The result is a foaming sweet-sour white beer. This is the moment to drink it! Do not bottle - it is still fermenting. After about 10 days, all the sugar from the wort syrup will have fermented, leaving a sour, flat beer.