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book jacket
Title Historical brewing techniques : the lost art of farmhouse brewing / Lars Marius Garshol
Imprint Boulder, Colorado : Brewers Publications, 2020

 Stadsbibl:Slottet vån 3 Företagande, hantverk, kemi- & byggnadsteknik  663 engelska    IN TRANSIT  ---
Descript xxi, 401 pages illustrations (chiefly color) 25 cm
Note Includes bibliographical references (pages 371-387) and index
"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"-- Provided by publisher
"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"-- Provided by publisher
Subject Bryggerier
Breweries -- Europe, Northern -- History
Brewing -- Amateurs' manuals
Handböcker, manualer etc.
Classmark 663/.30948
ISBN/ISSN 9781938469558
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