Make a dough from rye flour, salt and yeast (mixed with water and a spoonful of honey), let it rise in a warm place for a few hours, and bake a loaf of bread.
When cooled, break the bread in lumps or slice it and toast the lumps or slices in the oven. Don't burn it.
Put the toasted bread in a kettle or barrel, pour over boiling water, cover and set aside for 3 or 4 hours. Strain, and add the yeast, rubbed together with the sugar, and the mint and herbs.
Cover the kettle with a cloth and let it ferment overnight. When a foamy head appears, strain again, and pour into bottles (Grolsch swing-top bottles work well). Put some raisins into each bottle.
Seal the bottles, lay them flat, and let the beer ripen for a few days in a cool place. It may be wise to put the bottles in a plastic bag, since some of them will definitely leak, making a mess in your cellar.
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© Copyright 1998 Boudewijn Rempt.