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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.
Brilliantly written! … This book is a must read for anyone passionate about the histories and techniques of true farmhouse beer making.
—Averie Swanson, Founder and Beermaker, Keeping Together
It’s not an exaggeration to say that Historical Brewing Techniques is the most important book on brewing in at least twenty years.
—Jeff Alworth, Author of The Beer Bible
An eye-opening excursion into beer's European roots, and an astonishing work of historical and cultural research. Thanks to Lars Garshol, I'll never see beer, farmhouse or otherwise, the same way again.
—Maureen Ogle, author of Ambitious Brew: A History of American Beer
People have brewed since the dawn of civilization, largely with techniques that never survived into archeological findings or historical documents. Instead, these techniques have been stored in the folk wisdom of farmhouse brewers, and Historical Brewing Techniques is an outstanding documentation of this forgotten craft. Lars Marius Garshol has filled an enormous gap of brewing knowledge with years of extensive data collection in the Nordic and Baltic countries, and Russia.
—Mika Laitinen, author of Viking Age Brew: The Craft of Brewing Sahti Farmhouse Ale
Before reading Historical Brewing Techniques, Lars had already inspired my brewing through his blog. Initially I brewed beers with the traditional Norwegian trio of smoked malt, juniper infusion, and kviek. Lars’ detailed and perceptive accounts have since led me to apply the ingredients and techniques to New World styles. It is invaluable to have his years of research and interviews distilled into this insightful and encyclopedic tome.
—Michael Tonsmeire Co-Founder of Sapwood Cellars and author of American Sour Beers