|Place of origin||Denmark|
|Main ingredients||Rugbrød scraps, beer (typically hvidtøl)|
|Variations||Sugar, lemon or orange|
Traditionally, bread scraps are used for Øllebrød so as not to waste any bread that would otherwise get discarded. The idea originated from monastic living, when monks would dip their bread into hot beer. Formerly, Øllebrød would be served unsweetened, sometimes accompanying all three meals throughout the day. Nowadays, it is mostly sweetened with sugar and eaten for breakfast.
In modern times, instant powder mixes for making Øllebrød have become commercially available.
Øllebrød is usually served with plain milk, but sometimes whipped cream is used instead. Traditional recipes sometimes flavour the porridge with either lemon or orange.
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