Historical Brewing Techniques, The Lost Art of Farmhouse Brewing by Garshol, Lars Marius -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Page Dedication Table of Contents Foreword Acknowledgments Introduction 1. Understanding Farmhouse Ale

The World of Yesterday Kaupanger: First Meeting with the Tradition

2. History 3. Malt

Stjørdal: Malt-Making Hotspot Grain Types in Farmhouse Brewing Barley Varieties How the Grain Was Grown Steeping and Sprouting Malt Drying Methods

Low Heat, Not Smoked Lightly Smoked, High Heat Heavily Smoked Caramel Strong, Uneven Heat

Undried Malt

4. Yeast

Voss: Discovering Kveik First Laboratory Analysis Yeast, Wild and Domesticated The Yeast Revolution Yeast on the Farm Origins of the Yeast Yeast Species The Yeast Family Tree European Farmhouse Yeast: What We Know

Kveik Non-Kveik Farmhouse Yeasts Bread Yeast

Dying Out Kveik Renaissance The Word “Kveik”

5. Farmhouse Brewing Processes

Hornindal, Norway Stone Beer Raw Ale Boiled Ale The Mash Boiled Complex Mashes Keptinis The Great Stove

Vsekhsvyatskoye, Russia Understanding Oven Beers

The Mash Fermented The Evolution of Brewing Processes

6. Beer as Part of Farm Life

Harvest Ale Ritual Beer Superstition Brewers or Brewsters? Equipment Preparations Milling Water Carbonation Oppskåke Cellaring Drinking Vessels Serving Beer Beer Flaws

7. Herbs, Spices, and Adjuncts

Herbs, Spices, and Other Flavorings

Hops Juniper Sweet Gale Wormwood Caraway St. John’s Wort Bitter Orange Peel Yarrow Tansy Bay Laurel Marsh Tea Heather Other Flavorings

Adjuncts

Potatoes Bran Carrots Peas Honey Other Adjuncts

Filter Materials

Straw Alder Sticks Other Materials

8. The Drink Problem: Making It Safe

Flour-Based Beverages Blande Small Beer Rostdrikke Kvass Birch Sap Beer Juniper Berry Beer Mead Sugar Beer

9. Styles and How to Brew Them

Brewing Like a Farmer Carbonation Working with Kveik Working with Non-Kveik Farmhouse Yeast Brewing with Juniper Making Your Own Malt What is Farmhouse Ale?

Styles in Farmhouse Brewing Defining Farmhouse Ale

A Note About the Recipes Raw Ales

Brewing Raw Ales Kornøl

Terje Raftevold’s Kornøl Reidar Hovelsen’s Kornøl

Sahti

Olavi Viehroja’s Sahti Eila Tuominen’s Sahti

Island Koduõlu

Paavo Pruul’s Koduõlu

Kaimiškas

Julius Simonaitis’s Kaimiškas Šimonys-Style Kaimiškas

Danish Landøl Gammeltøl

Jensgård i Tiufkjær Landøl from North Jutland

Dark, Smoky Ales

Stjørdalsøl

Jørund Geving’s Stjørdalsøl Roar Sandodden’s Christmas Beer

Gotlandsdricke

Anders Mattson’s Gotlandsdricke Gotlandsdricke from Fide Landøl from South Funen

Brown Boiled Beers

Heimabrygg: Western Norwegian Beers

Hardangerøl Sigmund Gjernes’s Vossaøl Vossaøl à la Vossestrand Dyrvedal-Style Vossaøl Sogneøl

Eastern Norway

Telemark Hallingdal

Swedish Farmhouse Ale: Öxabäck

Öxabäck Ale

Oven Beers

Seto Koduõlu

Seto Koduõlu “Bread”

Oven-Mashed Russian Farmhouse Ale

Dmitriy Zhezlov’s Farmhouse Ale

Chuvashian Farmhouse Ale

Marina Fyodorovna’s Farmhouse Ale

Sur

Marina Ivanovna’s Sur

Keptinis

Vytautas Jančys’s Keptinis Žiobiškis-Style Keptinis Mainland Estonian Oven-Based Beer

Fermented Mash

Luumäki-Style Vanylven-Style

Stone Beer

Nössemark Stone Beer Rågö Stone Beer Solvychegodsk Stone Beer

Farmhouse Beer from Other Regions

Corn Ale English Farmhouse Ale

Suffolk Farmhouse Ale

Welsh Farmhouse Ale

Westphalian Farmhouse Ale Aludi Oat Beer

Oat Beer

10. Today and Tomorrow

Baltic Time Capsule The Baltic States Today Status in the West Farmhouse Ale in the Twenty-First Century Into the Future

Notes Bibliography Index

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