LEADER 00000cam a22006737i 4500 
001    3flqws3h17mxgn68 
008    200422s2020    xxua||||||||||001 0|eng|c 
020    9781938469558 
041    eng 
082 00 663/.30948|223 
084    Pmbaab|2kssb/8 
092 0  663|bengelska 
100 1  Garshol, Lars Marius|4aut 
245 10 Historical brewing techniques :|bthe lost art of farmhouse
       brewing /|cLars Marius Garshol 
264  1 Boulder, Colorado :|bBrewers Publications,|c2020 
300    xxi, 401 pages|billustrations (chiefly color)|c25 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references (pages 371-387) and 
       index 
520    "Equal parts history, cultural anthropology, social 
       science, and travelogue, Historical Brewing Techniques 
       explores brewing and fermentation methods passed down for 
       generations on farms throughout northern Europe. Learn 
       about kveik, which ferments a batch of beer in just 36 
       hours. Brew recipes gleaned from years of travel and 
       research"--|cProvided by publisher 
520    "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"--
       |cProvided by publisher 
650  0 Breweries|zEurope, Northern|xHistory 
650  0 Brewing|vAmateurs' manuals 
650  7 Bryggerier|2sao 
650  7 Öl|2sao 
650  7 Maltdrycker|2sao 
655  7 Handböcker, manualer etc.|2saogf