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Alcoholic drinks from northern Aukštaitija, Lithuania
Keptinis is a Lithuanian farmhouse beer whose mash is baked in a bread oven before brewing. Malt is mixed with hot water, packed into pans or boxes and baked for hours until crusted and caramelised, then broken up, soaked, hopped and fermented. The Jūžintai tradition was entered in Lithuania's national intangible heritage inventory in 2017.
| barley malt (sometimes rye; oats in some recipes) | |
| water | |
| hops | |
| straw (as a filter bed) | |
| Starter | yeast (optional in some accounts) |
Total time across the recorded steps: 4 h
What changes: Barley sprouts, then dries and is ground to malt meal
Output: malt meal.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Keptinis is a Lithuanian farmhouse beer whose mash is baked in a bread oven before brewing. Malt is mixed with hot water, packed into pans or boxes and baked for hours until crusted and caramelised, then broken up, soaked, hopped and fermented. The Jūžintai tradition was entered in Lithuania's national intangible heritage inventory in 2017. Made in 5 steps over 4 h. The longest step, bake the mash in a bread oven, takes 3 h (Garshol L.M. 2025) and runs at 280–300 °C (Řehorská et al. 2025).
| Main step | 3 hReported[garshol2025] | Bake the mash in a bread oven |
|---|---|---|
| Temperature | 280–300 °CReported[rehorska2025][garshol2025] | Bake the mash in a bread oven |
Keptinis is the baked-mash beer. The mash goes into a bread oven before lautering, which caramelises it.
Every number is labelled with how it is known. How this atlas is made
About 1686, a Radziwiłł cook's notebook is said to describe it (lt Wikipedia). "Keptinis beer of Jūžintai area" was entered in Lithuania's Intangible Cultural Heritage Inventory in 2017, submitted by the Jūžintai Village Community.
