New batch of the ancient fermented grain beer, Bouza! . I’m still following #wildfermentation instructions (because @sandorkraut is The King!) but again using local spelt instead of wheat. I’ve flavoured these three ways: One is cacao nibs, another barley malt and caraway seeds and the last chestnut and rye malt. . I took some videos of how I strain it and will post them into my story tomorrow. For now this will sit for a day or so to bubble up and I’ll get on with making bread from the spent grain.