My publications
Scientific publications (beer only)
Stone brewing in Europe: A review
Lars Marius Garshol, Brewery History Journal, issue 199,
2024, pp. 2-31.
Fire-shattered stones: remains of beer brewing?
Lars Marius Garshol, in:
Culinary
Heritage: Tracing, shaping and reshaping food culture from the
Middle Ages to the present, (eds.) Marianne Vedeler and Annechen
Bahr Bugge, Cappelen Damm, 2024.
European farmhouse brewing yeasts form a distinct genetic group
Richard Preiss, Eugene Fletcher, Lars Marius Garshol, Barret Foster,
Emine Ozsahin, Mark Lubberts, George van der Merwe & Kristoffer
Krogerus, Applied Microbiology and Biotechnology, 108, 430, 2024.
DOI 10.1007/s00253-024-13267-3.
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
Meet Keptinis, the Baked Beer of the Baltics, Craft Beer & Brewing magazine, Fall 2025 issue.
Hundraårig Öl: A Hundred Years (or More) in the Making, Craft Beer & Brewing magazine, Spring 2024 issue.
Brewing Gammeltøl, Denmark’s Strong and Smoky Harvest-Time Farmhouse Ale, Craft Beer & Brewing magazine, Winter 2023 issue.
Sahti: Finland's Famous Farmhouse Ale, Craft Beer & Brewing magazine, Spring 2023 issue.
Skibsøl: The Smoky Ale of the Seas, Craft Beer & Brewing magazine, Winter 2023 issue.
Raw Ale: An Ancient Method for New Beers
Japan Beer Times, Winter 2023 issue.
Stjørdalsøl i tusen år?
Spor, vol 2, 2022.
Heimabrygg: Homebrew from the Fjords and Valleys
Craft Beer & Brewing magazine, October-November 2022 issue.
Northern European Farmhouse Ales
Japan Beer Times, Summer 2022 issue.
The Cult
of the Kiln: Brewing Super-Smoky Stjørdalsøl
Craft Beer & Brewing magazine, August-September 2022 issue.
Kornøl: The Tale of the Ale of the Grain
Craft Beer & Brewing magazine, June-July 2022 issue.
Koduõlu Is Estonia’s Own Home Beer
Craft Beer & Brewing magazine, April-May 2022 issue.
Fire & Brew-Stone: The Real Story of Steinbier
Craft Beer & Brewing magazine, February-March 2022 issue.
Danish Farmhouse Ale — Part 2
Scandinavian Brewers Review, February 2021, vol. 78.
Danish Farmhouse Ale — Part 1
Scandinavian Brewers Review, October 2020, vol. 77.
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.