How to make it
4 steps. Take it one step at a time.
Combine the 500 ml of water, the dark liquid malt extract, and the sugar
In a medium saucepan, combine the 500 ml (2 cup) of water, the dark liquid malt extract, and the sugar.
Place the pan over medium-high heat
Place the pan over medium-high heat and bring to a gentle boil (100°C / 212°F). Stir constantly to ensure the malt extract and sugar are fully dissolved and do not scorch the bottom of the pan.
10 minReduce the heat and simmer
Reduce the heat and simmer for about 10 minutes to slightly concentrate the flavors. Remove from heat and allow the syrup to cool completely to room temperature, then refrigerate for at least 1 hour until cold.
1 hr 10 minTo serve, pour approximately 60-75 ml of the chilled malt syrup
To serve, pour approximately 60-75 ml (1/4 cup) of the chilled malt syrup into a glass. Gently top with 180-200 ml (3/4 cup) of cold sparkling water. Stir very lightly to combine while maintaining the carbonation.
A little kitchen wisdom
Malzbier, often called 'Kinderbier' in Germany, is a pasteurized malt drink. At home, it is easiest to create a concentrated malt syrup and combine it with cold sparkling water for that characteristic fizz and thick head.
