Rhumballs

Ingredients: Water. Barley malt: Pilsner, Munich, Chocolate, Biscuit. Wheat malt. Rum, Vanilla extract, Cocoa powder, Raspberry jam, Rum balls. Humle: Columbus. Yeast: US-Ale

The story of rhumballs – the pastry, not the beer - is a long and strange one. At one time in history, a Danish baker contemplated that it was a waste of money just to throw out cakes and pastries that went unsold. Instead, he crumbled up all these leftovers into his huge dough mixer with an addition of cocoa powder and fruit jam to get the perfect moist sticky texture. This dough would then be rolled into balls the size of a small golf ball and finished off with sprinkles, either all brown ones or multicolored. And voilà, now you had a confectionery that was bizarrely named a ‘truffle', as if it was a rare and sophisticated product. Well, it was not – it was a second-hand pastry made of old, stale cakes. But these truffles would soon be immensely popular with kids and students alike, as they were cheap – and extremely filling. Then at some point, another baker came up with the idea of adding a dash or two of Caribbean rhum to this crumbled up pastry blend and voilà, the rhumball was created. Rhum or not, for decades this creation had a cult like following - not quite confectionery, not quite pastry – somewhere in between. Then came the National Danish Rhumball Championship. And suddenly the interest exploded. Bakeries would submit their rhumballs from all over the nation, now styled and iced to perfect Show Less