Ancient brewing traditions and techniques have been passed
generation to generation on farms throughout remote areas of
northern Europe. With these traditions facing near extinction,
author Lars Marius Garshol set out to explore and document the lost
art of brewing using traditional local methods. Equal parts
history, cultural anthropology, social science, and travelogue,
this book describes brewing and fermentation techniques that are
vastly different from modern craft brewing and preserves them for
posterity and exploration. Learn about uncovering an unusual strain
of yeast, called kveik, which can ferment a batch to completion in
just 36 hours. Discover how to make keptinis by baking the mash in
the oven. Explore using juniper boughs for various stages of the
brewing process. Test your own hand by brewing recipes gleaned from
years of travel and research in the farmlands of northern Europe.
Meet the brewers and delve into the ingredients that have kept
these traditional methods alive. Discover the regional and
stylistic differences between farmhouse brewers today and
throughout history.
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