Recipe for Chuvash beer (Chuvash cuisine). Chuvash national drink - beer (sara). Homemade beer (kilti sara). Not a single Chuvash holiday or religious ritual was complete without beer. Guests were also treated to beer. Homemade beer contains many vitamins and useful microelements. And the beer that is sold in bottles is made with the help of powdered chemicals and is harmful to health. I also recommend watching a video about the Chuvash beer museum. • Beer Museum in Cheboksary (museums of Chuvashia) For 10 liters of beer: 40-100 g of hops, 200-300 g of brewer's yeast or 10-15 g of pressed yeast, 100 g of sugar. Malt is prepared from rye, barley, oats, and in the old days it was prepared from millet. The grains are washed well, soaked, germinated in a warm place. Dry, grind. The color of the beer depends on the color of the malt. If dried in the oven, the color is darker than if dried in the sun. Depending on the variety and type, hops are collected at different times in August or September. The cones should be green and not blossomed, with yellow dust inside. Hops also contain 80% water. Dry in a thin layer in a dark, warm place. Soft water gives the beer a good taste, foaminess, and strength. In winter, the foamy drink is prepared from artesian or well water; in spring and summer, well water is diluted with melted or rain water. Brewer's yeast is prepared as follows: warm wort is poured into a ladle, flour, a little sugar or honey are added, stirred so that there are no lumps, beer sediment is added, then left for 2-3 hours until foam and bubbles appear. Malt is placed in clay or cast iron pots, brewed with boiling water, covered with a lid and placed in the oven to simmer and become sweeter. At the same time, hops are boiled separately or together with malt. Then diluted with boiling water, passed through rye straw, placed in a special trough (kunkara, shan). Malt is placed in a special tub with holes and a stopper, brewed with boiling water, left to stand and drained through the hole. Malt is placed in a tub with a hole and a stopper, filled with spring or well water and left for 3 days. Then open the cork and drain the wort, boil and cool. Take 1 part malt and 6 parts water and pour into a barrel. Young beer ferments at a temperature of 16-18 ° C for one day. At a temperature of 4-6 ° C in the cellar, the beer reaches readiness in 2-3 weeks. Note: The wort sours for one day. If the starter is placed in a warm place, it sours faster, but the beer will not have a very pleasant taste. If the wort is chilled, it sours for more than a day. Sprouted grain for malt is dried slowly, otherwise maltose and other soluble carbohydrates will disappear. This process usually takes from 9 to 12 days. A book with recipes of Chuvash cuisine https://www.twirpx.com/file/1749161/ Recipes of Chuvash cuisine on the websites https://supercook.ru/ussr-f/ussr-f-48... https://www.gotovim.ru/national/chuvash/ All videos of recipes of Chuvash cuisine here • Chuvash cuisine Don't be lazy to shoot a video of how you cook national Chuvash dishes!