Many local brewing traditions unique to rural Northern Europe are in danger of being lost, but Historical Brewing Techniques explores them in great detail.

What does this book cover?

Historical Brewing Techniques: The Lost Art of Farmhouse Brewing is more than just a guide to the real meaning of ‘farmhouse ales’. It uses the tools of social science, cultural anthropology and history to document the traditional fermentation and brewing methods that are still in use in remote areas of Europe. Better still, it puts some of these unique recipes in your hands.

Historical Brewing Techniques also teaches you to:

• Use the Kveik yeast strain to complete a brewing in a mere 36 hours
• Brew with oven-baked mash to make keptinis
• Brew using juniper boughs and other unusual ingredients
• Explore the regional and even individual differences between recipes for the same potables

About the Author

Lars Marius Garshol is so passionate about preserving authentic farmhouse brewing techniques that he travels the world to uncover obscure and soon-to-be lost methods before they can disappear. More of his research and travelogues can be found on his blog, LarsBlog.

In Historical Brewing Techniques: The Lost Art of Farmhouse Brewing, he presents a fascinating guide to the obscure brewing traditions and reproducible recipes of the Baltic countries and Northern Scandinavia.