Ingredients: White bread – 800 grams Rye bread – 800 grams Rye malt – 600 grams Cinnamon – one teaspoon Fresh yeast – 50 grams Water – 12.5 liters Hops – 200 grams Sugar – two tablespoons Baking soda – two tablespoons Salt – two teaspoons Cloves – one teaspoon

Instructions: Cut all the bread into pieces, dry them, sprinkle with salt and ground cloves. Put the bread, malt, and cinnamon in a large pot. Dissolve the yeast in a glass of warm water. Pour the yeast solution into the pot with 3 liters of water. Mix everything well and leave it in a warm place for 48 hours.

Then add the hops (scalded with boiling water) and sugar, which should be fried until brown. Pour in all the necessary water and add baking soda. Mix everything well, cover the pot with a lid, and leave it in a warm place for a day. Then strain the resulting solution through a cloth and filter it through cotton. Pour the beer into bottles, cover them with caps, and leave them in a warm place for 2 weeks.