Kotbüss is one of my favorites from that book. Make sure you give it 3 months to meld or you will be disappointed...
Traditonal brew from the region (county, province) of Germany now called "Cotbuss". Was behind Iron Curtain for a lot of the 20th century. Part wheat, part barley, part oats. Should have a head to eat with a spoon, with a sluggable beer under it. Should go great with Roquefort cheese, most berry based deserts, many smoked meats. Illegal to brew after Rheinheitsgebot 2° oats, wheat, small amounts of honey and molasses.
Cheers
Preston