Historical Brewing Techniques
The world of beer has two parts: modern brewing and farmhouse
brewing. Of these, farmhouse brewing is by far the oldest, has had
far more brewers, and is much more diverse. But people today know
virtually nothing about it.
This book tries to change that by explaining farmhouse brewing
techniques. Because these will seem strange, even crazy, to modern
drinkers, the book also describes the culture of farmhouse ale, and why
these beers are the way they are.
If you want to know more about kveik, raw ale, oven-based brewing,
boiling the mash, fermenting in the mash, traditional brewing herbs,
keeping your own yeast, or making farmhouse malts, then this is the
book for you.
It covers farmhouse brewing in Norway, Sweden, Denmark, Finland,
Lithuania, Estonia, Latvia, Russia, Belarus, Georgia, Germany,
England, Wales, and Scotland.
"The most important beer book since Michael Jackson"
Jeff Alworth, Twitter, 5 September 2019
"WOW! Talk about killer research ... It’s an amazing
study. Truly impressive."
Maureen Ogle, Twitter, 22 January 2020
"While reading I find myself shaking my head at how a
whole swath of European brewing history was overlooked, nearly
forgotten, and is now reappearing to challenge much of what we
thought we knew about brewing."
Joe Stange, Craft Beer & Brewing Magazine, 27 May 2020
"A new philosophy of brewing wrapped in a tale of
adventure. [...] It puts beer into broader, deeper context, as if
the view has suddenly expanded into widescreen and 4D, and gives us
permission to break the rules."
Boak & Bailey, blog post, 13 July 2020
Publication date: April 30 2020.
Order from the publisher. Unfortunately, shipping to Europe is
lets you buy through local bookstores, thus supporting them.
Depository has free worldwide shipping and a good price, so they
may be a good option.
Table of contents
- Understanding farmhouse ale
- The world of yesterday
- Kaupanger: First meeting with the tradition
- Stjørdal: malt-making hotspot
- The types of grain
- Barley varieties
- Maskin, portrait of a barley variety
- How the grain was grown
- Steeping and sprouting
- Drying methods
- Very pale, unsmoked malts
- Lightly smoked, hot-dried malts
- Heavily smoked malts
- Caramel malts
- Strong, uneven heat
- Undried malts
- Voss: Discovering kveik
- First lab analysis
- Yeast, wild and domesticated
- The yeast revolution
- Yeast on the farms
- Origins of the yeast
- Yeast species
- The family tree of yeast
- Kveik, what we know
- The non-kveik farmhouse yeasts
- Bread yeast
- Dying out
- Kveik renaissance
- The word “kveik”
- Brewing process
- Hornindal, Norway
- Stone beer
- Raw ale
- Boiled ale
- The mash boiled
- Complex mashes
- The great stove
- Vsekhsvyatskoye, Russia
- Understanding oven-based beers
- The mash fermented
- The evolution of brewing processes
- Beer in the life on the farm
- Harvest ale
- Ritual beer
- Brewers or brewsters?
- Drinking vessels
- Serving beer
- Beer flaws
- Spices and adjuncts
- Sweet gale
- Grand wormwood
- St. John’s Wort
- Bitter orange peel
- Bay laurel
- Wild rosemary
- Other adjuncts
- Filter materials
- Alder sticks
- The drink problem
- Small beer
- Birch sap beer
- Juniper berry beer
- Sugar beer
- Brewing like a farmer
- Working with kveik
- Working with farmhouse yeast
- Brewing with juniper
- Making your own malts
- Styles and how to brew them
- What is farmhouse ale?
- Raw ales
- Brewing raw ales
- Island koduõlu
- Danish landøl
- Dark, smoky ales
- Landøl from south Funen
- Brown boiled beers
- Telemark, Norway
- Swedish farmhouse ale: Öxabäck
- Oven beers
- Seto koduõlu
- Oven-mashed Russian farmhouse ale
- Chuvashian farmhouse ale
- Fermented mash
- Stone beer
- Other regions
- Corn ale
- English farmhouse ale
- Welsh farmhouse ale
- Westphalian farmhouse ale
- Oat beer
- Today and tomorrow
- Baltic time capsule
- The Baltics today
- Status in the west
- Farmhouse ale in the 21st century
- Into the future
A map showing one dot for each of the individual descriptions of
farmhouse brewing in specific locations that I collected while
researching the book. These are collected partly from archive
sources, open literature, and travels and interviews. The colours
indicate the datasets. Black and gray were collected by me, the rest
are different archive collections.
Pick: Historical Brewing Techniques, Craft Beer & Brewing
review: Lars Marius Garshol on farmhouse brewing – Kveik and
beyond, Boak & Bailey, blog post
- Brewery History Journal, Tim Holt.
New Book Explores & Expands the World of Farmhouse Brewing,
- Jereme Zimmerman on the
book: interview, review
is “Farmhouse Beer,” Anyway?, by Evan Rail, in Wine Enthusiast.
on the Fuggled blog.
Ales: Find The Best Before They Become Extinct, Forbes.com
review at the Brewholder.
in Hopfenhelden, in German
- Review in brau!magazin, in German
- Beer before
- Review on Beerbliophily, in Italian
amerikanarane norsk ølbrygging, Sunnmørsposten.
- For mange er metodene helt ukjent
av boka Historical Brewing Techniques, Draugen Bryggeri
ilmub suur õlleraamat, milles on esile tõstetud ka Eesti
- Long, beautiful Twitter thread with quotes from the book
Lars Marius Garshol, 2020-11-03.