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Soft drinks from Kurpie and the Bug valley
Piwo kozicowe is a Polish non-alcoholic or low-alcohol "beer" of juniper berries with no grain or malt. Dried juniper berries are pounded and soaked, then boiled; the cooled decoction is mixed with a hop infusion, sweetened, and fermented with yeast for up to two days before it is kept cool. It is on Poland's List of Traditional Products in two regional versions.
| Dried ripe black juniper berries | Pounded in a wooden mortar (stępa)[govpl-kozicowe] |
| Hops | Infused with boiling water[govpl-kozicowe] |
| Sugar (honey in the Ciechanowiec version) | [govpl-kozicowe][govpl-jalowcowe] |
| Yeast | [govpl-kozicowe] |
| Water | [govpl-kozicowe] |
| Starter | added yeast |
Total time across the recorded steps: 2 days
What changes: Dried juniper berries are pounded in a wooden mortar and soaked
Output: soaked crushed berries.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Piwo kozicowe is a Polish non-alcoholic or low-alcohol "beer" of juniper berries with no grain or malt. Dried juniper berries are pounded and soaked, then boiled; the cooled decoction is mixed with a hop infusion, sweetened, and fermented with yeast for up to two days before it is kept cool. It is on Poland's List of Traditional Products in two regional versions. Made in 4 steps over 2 days. The longest step, mix the cooled decoction with hops, sugar and yeast and ferment, takes up to 2 days (Ministerstwo Rolnictwa i Rozwoju Wsi 2015). Yeast does most of the fermenting.
| Main step | up to 2 daysReported[govpl-kozicowe] | Mix the cooled decoction with hops, sugar and yeast and ferment |
|---|
Piwo kozicowe has no grain or malt. The Sterdyń listing names juniper berries, hops, sugar, yeast and water, and pl Wikipedia says honey, sugar and juniper berries are used in place of grain malt.
The Sterdyń listing has the drink ferment up to two days at room temperature and then be moved to a small cask and kept in a cool place. Juniper berries have a European Medicines Agency herbal monograph for medicinal use. It says safety in pregnancy and lactation is not established and advises against use then, and against use in severe renal disease. The monograph does not assess juniper beer.
Every number is labelled with how it is known. How this atlas is made
Using juniper berries as the main ingredient of beer was once widespread in northern, central and north-eastern Poland, often with hops and honey or sugar, but survived mainly in Kurpie. The name comes from young juniper shoots, "kozice" (pl Wikipedia). It was served at weddings, christenings and funerals.
