Homemade Podpiwek (Polish Roasted Barley and Hop Drink)

Pour the water into a pot, add the roasted barley and hops, and bring to a boil. Simmer over low heat for 10 minutes, until the infusion is dark brown and distinctly aromatic.

Strain the infusion through a fine-mesh sieve into a large, clean container. Add the sugar and stir until completely dissolved.

Cool the infusion to about 25°C and check it with a thermometer before adding yeast. To speed up cooling, place the container in a cold water bath and stir the infusion with a clean spoon; do not let bath water enter the drink. Add the crumbled yeast and lemon juice to the cooled infusion and mix thoroughly.

Prepare clean PET bottles designed for carbonated drinks, with a total capacity of at least 2.5 l, for example two 1.5 l bottles. Pour in the cooled drink, leaving headspace above the liquid; do not try to fit the entire batch into two full 1-liter bottles.

Leave the bottles at room temperature, about 20–22°C, for 18–24 hours. Once the bottles become noticeably firm, move them to the refrigerator; do not leave them in the warmth any longer, to limit the buildup of pressure.

Chill the podpiwek for at least 6 hours and continue to store it in the refrigerator. As a fermented drink, it may contain an unknown amount of alcohol. Open the bottles slowly over the sink, as the drink may foam vigorously. Discard it if mold or a distinctly unpleasant smell develops. Refrigeration slows fermentation but does not stop it completely. Do not treat the drink as alcohol-free or this recipe as having an established safe storage time.