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Lars Marius Garshol

My publications

Scientific publications (beer only)

Olav’s Rose, Perun’s Mark, Taranis’s Wheel, Lars Marius Garshol, Peregrinations, 2021, vol 7, issue 4, p121-151.

Fermentation Times in Traditional Farmhouse Brewing, Lars Marius Garshol, Journal of the American Society of Brewing Chemists, 2021, DOI 10.1080/03610470.2021.1945377.

Norwegian Kveik brewing yeasts are adapted to higher temperatures and produce fewer off-flavours under heat stress than commercial Saccharomyces cerevisiae American Ale yeast, Dmitry Kits & Lars Marius Garshol, preprint, June 2021, 10.1101/2021.06.15.448505.

The Farmhouse Yeast Registry, Lars Marius Garshol, MBAA Technical Quarterly, vol 57, no 3, 2020, 10.1094/TQ-57-3-0722-01.

Pitch Temperatures in Traditional Farmhouse Brewing, Lars Marius Garshol, Journal of the American Society of Brewing Chemists, 2020, 10.1080/03610470.2020.1805699.

Farmhouse Brewing in Estonia, Lars Marius Garshol & Margo Samorokov, Brewery History journal, 2020, issue 182, pp. 12-22.

How to Brew with Kveik, Lars Marius Garshol & Richard Preiss, MBAA Technical Quarterly, 2018, vol 55, no 4, pp. 76-83, DOI 10.1094/TQ-55-4-1211-01.

Traditional Norwegian Kveik Are a Genetically Distinct Group of Domesticated Saccharomyces cerevisiae Brewing Yeasts, Richard Preiss, Caroline Tyrawa, Kristoffer Krogerus, Lars Marius Garshol & George van der Merwe, Frontiers in Microbiology, vol 9, 2018, DOI 10.3389/fmicb.2018.02137

Articles

Raw Ale, Brew Your Own magazine, May-June 2018 issue.

Med ett er de gamle norske øltradisjonene hippe, Aperitif, september 2017.

Hidden Treasure: Lithuanian Farmhouse Ale, Deep Baltic, 2016-07-04.