Description
Book SynopsisAncient 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.
Trade ReviewUntil six or seven years ago, the borders of European brewing were tidy, well-understood, and well-documented—or so we English-speakers thought. That was when Lars Marius Garshol started publishing incredible stories about farmhouse brewing traditions in Eastern Europe and Scandinavia. Suddenly the brewing world seemed a lot bigger than anyone imagined. 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
Brilliantly written! Lars provides a wealth of technical and historical knowledge to his readers in Historical Brewing Techniques. His writing is fascinating and evocative—the reader can't help but feel they are traveling through Scandinavia and eastern Europe alongside him. 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
“Farmhouse ale” is a term used by many yet understood by few. Lars Garshol is one who gets it, and he shares his wealth of knowledge in this book. It's not a beer style guide, but rather a fascinating look into the myriad ways beer was made prior to industrialization. Compelling read for brewers and beer aficionados alike. -- Stephen Beaumont, co-author of The World Atlas of Beer and author of Will Travel for Beer
Imagine brewing as a mansion of known knowledge, ingredients, recipes, and equipment living beneath a single shared roof. With Historical Brewing Techniques, Lars Marius Garshol has rediscovered a secret garden, revealing hidden-in-plain-sight farmhouse yeast strains and revolutionary brewing and fermentation approaches that will require brewers and drinkers to rethink beer's very foundation. -- Joshua M Bernstein, author of The Complete Beer Course and Drink Better Beer
It's rare that a new book on beer catches my attention. Historical Brewing Techniques reveals valuable knowledge, perspectives, techniques, and beer culture from a time and place almost forgotten. It's as though these isolated farms have incubated their brewing heritage and now Garshol reveals their secrets to us in an entertaining, exciting, and enlightening fashion. The fun part is exploring these unique techniques and considering how they fit into your brewing world. There's enough to engage any brewer who loves to explore unheard of possibilities. -- Charlie Papazian, author of The Complete Joy of Homebrewing
Lars Garshol has brought our prehistoric “Nordic grog” to life in his new book, which is bubbling up and brimming over with close observation and practical advice about wild yeasts, herbs, household brewing, and much, much more. It's a delightful and informative paean to historic Scandinavian and Baltic brews, benefiting the serious homebrewer and enthusiastic beer connoisseur alike. -- Patrick E McGovern, author of Ancient Brews Rediscovered and Re-created and Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages
Lars Marius Garshol has written the definitive work on kveik and traditional eastern European farmhouse brewing. He has witnessed and laboriously documented yeasts and traditions to help preserve and spread this wondrous art. Whether discussing ingredients, malting techniques, the practical nature of brewing on a working farm, or the rituals and superstitions of farmhouse brewers, this book gives a detailed explanation of all aspects of this unique and ancient practice. I cannot recommend this book enough. -- Matthew Humbard, Head Brewer/Lead Scientist, Patent Brewing Company and Patent Laboratories
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
Wow! This book shows us how much we have forgotten and reminds us there is so much still to discover. Many of these old brewing methods were on the brink of extinction, but now I find I am super excited to try to make a keptinis! The brewing methods preserved in northern and eastern Europe provide insight into other countries' beer making origins as well. As a Belgian, I think this book sheds light on how Waghebaert, Cuyte, zwert bier, and roetbier were made. I'm inspired now to dig out the documents for those beers and try again. What a gift! Thank you, Lars. -- Peter Bouckaert, Founder and Brewmaster, Purpose Brewing and Cellars, and co-author of Wood and Beer: A Brewer’s Guide
Table of ContentsTable of Contents
1 Understanding farmhouse ale
1.1 The world of yesterday
1.2 Kaupanger: First meeting with the tradition
2 History 35
3 Malt 47
3.1 Stjørdal: malt-making hot spot
3.2 The types of grain
3.3 Barley varieties
3.4 Maskin, portrait of a barley variety
3.5 How the grain was grown
3.6 Steeping and sprouting
3.7 Drying methods
3.7.1 Very pale, unsmoked malts
3.7.2 Lightly smoked, hot-dried malts
3.7.3 Heavily smoked malts
3.7.4 Caramel malts
3.7.5 Strong, uneven heat
3.7.6 Undried malts
4 Yeast 95
4.1 Voss: Discovering kveik
4.2 First lab analysis
4.3 Yeast, wild and domesticated
4.4 The yeast revolution
4.5 Yeast on the farms
4.6 Origins of the yeast
4.7 Yeast species
4.8 The family tree of yeast
4.9 Kveik, what we know
4.10 The non-kveik farmhouse yeasts
4.11 Bread yeast
4.12 Dying out
4.13 Kveik renaissance
4.14 The word “kveik”
5 Brewing process 155
5.1 Hornindal, Norway
5.2 Stone beer
5.3 Raw ale
5.4 Boiled ale
5.5 The mash boiled
5.6 Complex mashes
5.7 Keptinis
5.8 The great stove
5.9 Vsekhsvyatskoye, Russia
5.10 Understanding oven-based beers
5.11 The mash fermented
5.12 The evolution of brewing processes
6 Beer in the life on the farm 217
6.1 Harvest ale
6.2 Ritual beer
6.3 Superstition
6.4 Brewers or brewsters?
6.5 Equipment
6.6 Preparations
6.7 Grinding
6.8 Water
6.9 Carbonation
6.10 Oppskåke
6.11 Cellaring
6.12 Drinking vessels
6.13 Serving beer
6.14 Beer flaws
7 Spices and adjuncts 277
7.1 Hops
7.2 Juniper
7.3 Sweet gale
7.4 Grand wormwood
7.5 Caraway
7.6 St John's Wort
7.7 Bitter orange peel
7.8 Yarrow
7.9 Tansy
7.10 Bay laurel
7.11 Wild rosemary
7.12 Heather
7.13 Others
7.14 Adjuncts
7.14.1 Potatoes
7.14.2 Bran
7.14.3 Carrots
7.14.4 Peas
7.14.5 Honey
7.14.6 Other adjuncts
7.15 Filter materials
7.15.1 Straw
7.15.2 Alder sticks
7.15.3 Other
8 The drink problem
8.1 Small beer
8.2 Rostdrikke
8.3 Kvass
8.4 Birch sap beer
8.5 Juniper berry beer
8.6 Mead
8.7 Sugar beer
9 Brewing like a farmer
9.1 Carbonation
9.2 Working with kveik
9.3 Working with farmhouse yeast
9.4 Brewing with juniper
9.5 Making your own malts
10 Styles and how to brew them
10.1 What is farmhouse ale?
10.2 Recipes
10.3 Raw ales
10.3.1 Brewing raw ales
10.3.2 Kornøl
10.3.3 Sahti
10.3.4 Island koduõlu
10.3.5 Kaimiškas
10.3.6 Danish landøl
10.4 Dark, smoky ales
10.4.1 Stjørdalsøl
10.4.2 Gotlandsdricke
10.4.3 Landøl from south Funen
10.5 Brown boiled beers
10.5.1 Heimabrygg
10.5.2 Telemark, Norway
10.5.3 Hallingdal
10.5.4 Swedish farmhouse ale: Öxabäck
10.6 Oven beers
10.6.1 Seto koduõlu
10.6.2 Oven-mashed Russian farmhouse ale
10.6.3 Chuvashian farmhouse ale
10.6.4 Sur
10.6.5 Keptinis
10.7 Fermented mash
10.7.1 Luumäki-style
10.7.2 Vanylven-style
10.8 Stone beer
10.9 Other regions
10.9.1 Corn ale
10.9.2 English farmhouse ale
10.9.3 Welsh farmhouse ale
10.9.4 Westphalian farmhouse ale
10.9.5 Aludi
10.9.6 Oat beer
11 Today and tomorrow
11.1 Baltic time capsule
11.2 The Baltics today
11.3 Status in the west
11.4 Farmhouse ale in the 21st century
11.5 Into the future
12 Acknowledgements
13 Bibliography
13.1 Archive sources
13.2 The database
13.3 Published sources
13.4 Unpublished sources
13.5 Interview sources
