
Farmhouse Ale Quest: Down the Rabbit-hole
Blog posts 2010-2015
Lars Marius Garshol(Author)
Lulu.com (Publisher)
Published on 28. May 2021
978-1-008-92045-3 (ISBN)
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Description
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This is the story of how I discovered the existence of a tradition
for brewing beer at home that goes back to the Stone Age, and started
diving into it. The story is recounted through posts I published on
my blog 2010-2015, documenting how I found this type of brewing in
isolated areas in Norway and Lithuania. It also tells the story of
how I discovered an until now unknown type of beer yeast called "kveik."
More details
Language
English
File size
45,07 MB
ISBN-13
978-1-008-92045-3 (9781008920453)
Schweitzer Classification
Content
Traditional Nordic beer ,
The beer bars of Vilnius ,
Traditional Norwegian homebrew, finally ,
Lithuanian beer, again ,
A whirlwind tour of Lithuanian brewing ,
Gintaro, a neighbourhood brewpub ,
Vasaknu Dvaro, a manorial brewery ,
Ramunas Cizas, farmhouse brewer ,
Birzu alus, "craft" lager brewers ,
Joalda, an artist in yeast ,
Kveik: Norwegian farmhouse yeast ,
Brewing a Norwegian farmhouse ale ,
"My" farmhouse ale comes home ,
In search of lost time ,
Brewing with kveik ,
Eating burnt sheep's head ,
Voss - farmhouse ale central ,
A visit to Voss Bryggeri ,
Holo Gardstun ,
A brief stop in Stranda ,
Storli Gard: Norway's oldest beer? ,
Alstadberger ,
Hegra maltøl at Granås Gård ,
Norwegian Ethnological Research ,
Brewing your own vossaøl ,
Kveik analysis report ,
Maltøl, or Norwegian farmhouse ale ,
Was all beer sour before Pasteur? ,
Brewing stones ,
The Campaign Against Raw Ale ,
Nordic grog ,
Hunting in the library ,
Craft beer comes to Lithuania ,
Keptinis, Lithuanian baked beer ,
Kveik testing ,
Norway: climate and ingredients ,
Danish farmhouse ale ,
Yeast terminology, part 1 ,
Yeast terminology, part 2: bacteria ,
How hops prevent infection ,
The Saccharomyces family
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