I'm looking to use some vÝrterÝl for making verterkake. I have been to Norway and have had vÝrterÝl, but don't know much about the recipe that breweries such as Hansa and Aass use.
So, would I start with a regular beer recipe such as for a porter or a brown ale and just set aside some boiled, hopped wort (or is vÝrterÝl unhopped)? I forget...is it carbonated? I think for verterkake it probably won't matter if it's carbonated but I'm just curious if it's normally carbonated.
Any info would be greatly appreciated...takk for hjelpen!!
I could murder a pint! -Lovejoy