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{{Short description|Danish porridge}}
{{Infobox food
| name = Øllebrød
| image = File:Øllebrød.jpg
| caption = Øllebrød, served with whipped cream.
| country = [[Denmark]]
| type = [[Porridge]], [[Bread soup]]
| main_ingredient = [[Rugbrød]] scraps, [[beer]] (possibly [[hvidtøl]]), water
| variations = Sugar, lemon or orange
}}

'''Øllebrød''' ({{Lit|beer bread}}) is a traditional [[Denmark|Danish]] dish. It is a [[porridge]] or thick [[bread soup]] made of sourdough rye bread ([[rugbrød]]) and [[beer]] (often [[hvidtøl]]).<ref name=":0">{{Cite web|last=Solvej Hansen|first=Åse|date=2025-04-10|title=Øllebrød|url=https://lex.dk/%C3%B8llebr%C3%B8d|access-date=2025-05-04|website=Danmarks Nationalleksikon|publisher=[[Den Store Danske]]|language=da}}</ref> These ingredients give it a slightly tangy, caramelly, full taste.<ref name=":1">{{Cite web|last=|date=2024-01-03|title=Øllebrød: The Classic Danish Beer Bread Porridge|url=https://skjalden.com/oellebroed/|access-date=2025-05-04|website=Skjalden|language=en-US}}</ref> Øllebrød is common in [[Danish cuisine]] and is also part of [[Scania|Scanian]] cuisine, which was formerly a Danish province.<ref name=":1" />

Øllebrød is typically eaten for breakfast during the winter, a par with [[oatmeal porridge]].<ref name=":0" /> It is regarded as easily digestible and nourishing and frequently served in hospitals and retirement homes.{{Citation needed|date=November 2012}} Considered a [[poverty food|thrifty dish]], it is very rarely served at restaurants, but [[New Nordic Cuisine]] restaurants such as [[Noma (restaurant)|Noma]] and Agern (of chef [[Claus Meyer]]) have offered gourmet versions.<ref>{{Cite journal|last=Mangiapane|first=Francesco|date=2015|title=L’invenzione della cucina nordica|journal=Lexia: Rivista di semiotica|language=it|volume=19|pages=156–158|doi=10.4399/978885488571410|isbn=9788854885714}}</ref>

== History ==
[[File:Leonora Christina i Blåtårn Kvinde laver sig et øllebrød.jpg|thumb|A woman preparing øllebrød in the foreground of [[Kristian Zahrtmann]]'s painting ''Leonora Christina i Blåtårn'', 1896]]
Øllebrød has its origins in the [[Middle ages]], as a practical meal using [[Shelf-stable food|shelf-stable]] ingredients and food scraps. A morning meal became more popular during the 13th century in Denmark, and the dish was part of an emerging breakfast culture. It is likely that øllebrød evolved from a simple bread dipped in warm beer, to become a more refined porridge.<ref name=":1" />

The dish was reportedly not well liked, but simply an economical way to make use of bread scraps.<ref>{{Cite journal|last=Henningsen|first=Henning|date=1976|title=Sømandens Kogebog|url=https://tidsskrift.dk/mfs_aarbog/article/view/96267|journal=Museet for Søfarts årbog|language=da|volume=35|pages=17–18}}</ref> Nevertheless, it was consumed by all classes, having reportedly been a staple of the court of King [[Christian III of Denmark|Christian III]] during the 16th century.<ref>{{Cite book|last=Fraenkel|first=Arnold|title=Gamle Carlsberg|publisher=Lindhardt og Ringhof|year=2020|isbn=9788726012590|language=da|chapter=Grundtræk af Ølindystriens Udvikling i Danmark indtil 1847}}</ref>

== Ingredients ==
[[File:Øllebrød (home made) 3.jpg|thumb|267x267px|Typical ingredients used to make Øllebrød: [[Rugbrød]], [[Hvidtøl]], and sugar]]
Traditionally, øllebrød was made using leftover rye bread scraps, including hard end crusts that otherwise would be discarded. The bread would be soaked in water overnight before being boiled with hvidtøl.<ref name=":0" /> It is best made of traditional rye bread of fine-ground flour. Since the 1970s, whole-grain rye bread, or rye bread with whole sunflower seeds, pumpkin seeds or similar, have become increasingly popular, but the grains or seeds will make a lumpy øllebrød, unless it is puréed with a blender or passed through a sieve.<ref name=":1" />

Formerly, øllebrød would be served unsweetened and could be part of all meals of the day.<ref name=":1" /> Today, it is often made using fresh rye bread and sweetened with sugar. It is eaten for breakfast with milk, cream, whipped cream, or an egg yolk beaten with sugar.<ref name=":0" /> Some modern variations also spice it with lemon peel, orange peel or vanilla, but many Danes disapprove of this since øllebrød is (by most) not regarded as a dessert.<ref name=":1" />

Instant powder mixes, consisting of dried rye bread and sugar, have become commercially available. These mixes are similar to [[ymerdrys]], differing only by a more fine ground content.

== Variations ==
A Norwegian dish exists of the same name, but is made of wheat flour, milk, beer, and sugar. Is a paler porridge, by comparison and is very rarely eaten today. In Denmark, it is called ''norsk øllebrød'' (Norwegian øllebrød).<ref>{{Cite journal|last=Amilien|first=Virginie|date=2012|title=Nordic food culture – A historical perspective: Interview with Henry Notaker, Norwegian culinary expert|journal=[[Anthropology of Food]]|volume=7|doi=10.4000/aof.6950|doi-access=free}}</ref> The Finnish porridge [[mämmi]] is also a similar traditional dish, made of [[barley malt]].

== See also ==
{{portal|Food}}
*[[Danish cuisine]]
*[[List of porridges]]

== References ==
<references />

{{DEFAULTSORT:Ollebrod}}
[[Category:Danish cuisine]]
[[Category:Porridges]]
[[Category:Rye-based dishes]]
[[Category:Beer dishes]]
[[Category:Bread soups]]
[[Category:Breakfast dishes]]

Øllebrød - Revision history

imported>OAbot: Open access bot: doi updated in citation with #oabot.