Where to eat Kraeftskiva (Crayfish Party)

Method

1. Bring water, salt, sugar, half the dill, peppercorns, and the dark beer to a rolling boil in a very large pot.
2. If using live crayfish, plunge them in headfirst in batches of 10. Cook each batch for exactly 8 minutes once the water returns to the boil.
3. Lift cooked crayfish into a deep container.
4. Strain the cooking liquor over the crayfish until fully submerged. Top with the remaining dill crowns.
5. Cool to room temperature, then refrigerate at least 12 hours and up to 36; the dill-and-salt brine penetrates overnight.
6. Drain and pile the crayfish onto a large platter with fresh dill scattered over.
7. Set out cheese, knackebrod, bread, and small aquavit glasses. Pour the aquavit ice cold.
8. Eat with hands: break off the tail, suck the head, dip the tail meat in cheese-crackers. Sing snaps songs between drinks.