Ingredients
4 lt. water
1 cup rye flour
1 cup wheat flour
1 cup barley malt
1 cup rye malt
1 tablespoon liquid yeast
1 handful fresh mint


Method
Blend the barley malt and rye malt, wheat flour and rye flour. Pour boiling water over the mixture so that the flour gets wet. Set aside for 1 hour. Pour in some hot water and leave it to get cold. Stir in the liquid yeast, fresh green mint and cover with a napkin. Wait until foam appears. Pour out the sediment, add some more mint and refrigerate for 3-4 days.