Keptinis

From Dundulis in Panevežys, Lithuania, this recipe is based on their interpretation of traditional keptinis beer brewed from an oven-­baked mash.

There are many kinds of dark beer around the world, but there’s one that stands out as profoundly different from the others—and it features a deep, caramelized flavor that can only come from a nice, hot oven.

Whether “raw” and unboiled, bittered with hop tea, or made from a mash baked into crusty loaves, Lithuanian farmhouse ales represent a distinct tradition of comforting beers that can’t be found anywhere else.