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Historical Brewing Techniques: The Lost Art of Farmhouse Brewing

$24.95
Learn about ancient brewing methods that originated in remote areas of northern Europe.
Availability: In stock
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Author

Lars Marius Garshol

Summary

Written by Lars Marius Garshol, a Norwegian who researched brewing traditions and methods at remote farmhouses throughout Scandinavia and the Baltic countries. The book brings readers along for a journey that is equal parts history, cultural anthropology, social science, and travelogue, all through the lens of beer.

In the book, Garshol writes about kveik, a strain of yeast which has diverse and appealing properties, such as tolerating a wide variety of temperatures and fermenting beer to completion in just 36 hours. Garshol’s work documenting the yeast has convinced today’s suppliers to sell kveik in the U.S. and has inspired craft brewers to experiment with it.

“‘Farmhouse ale’ is a term used by many yet fully appreciated by few. Lars Garshol is one who gets it, and he shares his wealth of knowledge in this book,” said Stephen Beaumont, co-author of The World Atlas of Beer and author of Will Travel for Beer. “It’s not a beer style guide, but rather a fascinating look into the myriad ways beer was made prior to industrialization. It’s a compelling read for brewers and beer aficionados alike.”

Details

  • Paperback
  • Book size:  10" high x 7" wide
  • 400 pages
  • Full color photos and illustrations
  • Published by Brewers Publications, 2020

Author

Lars Marius Garshol

Summary

Written by Lars Marius Garshol, a Norwegian who researched brewing traditions and methods at remote farmhouses throughout Scandinavia and the Baltic countries. The book brings readers along for a journey that is equal parts history, cultural anthropology, social science, and travelogue, all through the lens of beer.

In the book, Garshol writes about kveik, a strain of yeast which has diverse and appealing properties, such as tolerating a wide variety of temperatures and fermenting beer to completion in just 36 hours. Garshol’s work documenting the yeast has convinced today’s suppliers to sell kveik in the U.S. and has inspired craft brewers to experiment with it.

“‘Farmhouse ale’ is a term used by many yet fully appreciated by few. Lars Garshol is one who gets it, and he shares his wealth of knowledge in this book,” said Stephen Beaumont, co-author of The World Atlas of Beer and author of Will Travel for Beer. “It’s not a beer style guide, but rather a fascinating look into the myriad ways beer was made prior to industrialization. It’s a compelling read for brewers and beer aficionados alike.”

Details

  • Paperback
  • Book size:  10" high x 7" wide
  • 400 pages
  • Full color photos and illustrations
  • Published by Brewers Publications, 2020

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