(8 1/2 cups, 11 oz) day old rye bread • water • can/bottle (330 ml, 1 1/2 cups, 11.2 fl oz) ale - I used Brewdog Nanny State • zest of half a lemon • large slice of grapefruit peel • elderflower and rose pressé • fresh horseradish grated • lava salt • few leaves angelica shredded • to serve • swirl of skyr or cream (optional) • flowers: horseradish and elderflower (optional)