Øllebrød
 Øllebrød, served with whipped cream. | |
| Type | Porridge, Bread soup |
|---|---|
| Place of origin | Denmark |
| Main ingredients | Rugbrød scraps, beer (possibly hvidtøl), water |
| Variations | Sugar, lemon or orange |
Øllebrød (lit. 'beer bread') is a traditional Danish dish. It is a porridge or thick bread soup made of sourdough rye bread (rugbrød) and beer (often hvidtøl).[1] These ingredients give it a slightly tangy, caramelly, full taste.[2] Øllebrød is common in Danish cuisine and is also part of Scanian cuisine, which was formerly a Danish province.[2]
Øllebrød is typically eaten for breakfast during the winter, a par with oatmeal porridge.[1] It is regarded as easily digestible and nourishing and frequently served in hospitals and retirement homes.[citation needed] Considered a thrifty dish, it is very rarely served at restaurants, but New Nordic Cuisine restaurants such as Noma and Agern (of chef Claus Meyer) have offered gourmet versions.[3]
History
[edit]
Øllebrød has its origins in the Middle ages, as a practical meal using shelf-stable ingredients and food scraps. A morning meal became more popular during the 13th century in Denmark, and the dish was part of an emerging breakfast culture. It is likely that øllebrød evolved from a simple bread dipped in warm beer, to become a more refined porridge.[2]
The dish was reportedly not well liked, but simply an economical way to make use of bread scraps.[4] Nevertheless, it was consumed by all classes, having reportedly been a staple of the court of King Christian III during the 16th century.[5]
Ingredients
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Traditionally, øllebrød was made using leftover rye bread scraps, including hard end crusts that otherwise would be discarded. The bread would be soaked in water overnight before being boiled with hvidtøl.[1] It is best made of traditional rye bread of fine-ground flour. Since the 1970s, whole-grain rye bread, or rye bread with whole sunflower seeds, pumpkin seeds or similar, have become increasingly popular, but the grains or seeds will make a lumpy øllebrød, unless it is puréed with a blender or passed through a sieve.[2]
Formerly, øllebrød would be served unsweetened and could be part of all meals of the day.[2] Today, it is often made using fresh rye bread and sweetened with sugar. It is eaten for breakfast with milk, cream, whipped cream, or an egg yolk beaten with sugar.[1] Some modern variations also spice it with lemon peel, orange peel or vanilla, but many Danes disapprove of this since øllebrød is (by most) not regarded as a dessert.[2]
Instant powder mixes, consisting of dried rye bread and sugar, have become commercially available. These mixes are similar to ymerdrys, differing only by a more fine ground content.
Variations
[edit]A Norwegian dish exists of the same name, but is made of wheat flour, milk, beer, and sugar. Is a paler porridge, by comparison and is very rarely eaten today. In Denmark, it is called norsk øllebrød (Norwegian øllebrød).[6] The Finnish porridge mämmi is also a similar traditional dish, made of barley malt.
See also
[edit]
References
[edit]- ^ a b c d Solvej Hansen, Åse (2025-04-10). "Øllebrød". Danmarks Nationalleksikon (in Danish). Den Store Danske. Retrieved 2025-05-04.
- ^ a b c d e f "Øllebrød: The Classic Danish Beer Bread Porridge". Skjalden. 2024-01-03. Retrieved 2025-05-04.
- ^ Mangiapane, Francesco (2015). "L'invenzione della cucina nordica". Lexia: Rivista di semiotica (in Italian). 19: 156–158. doi:10.4399/978885488571410. ISBN 9788854885714.
- ^ Henningsen, Henning (1976). "Sømandens Kogebog". Museet for Søfarts årbog (in Danish). 35: 17–18.
- ^ Fraenkel, Arnold (2020). "Grundtræk af Ølindystriens Udvikling i Danmark indtil 1847". Gamle Carlsberg (in Danish). Lindhardt og Ringhof. ISBN 9788726012590.
- ^ Amilien, Virginie (2012). "Nordic food culture – A historical perspective: Interview with Henry Notaker, Norwegian culinary expert". Anthropology of Food. 7. doi:10.4000/aof.6950.