Historical Brewing Techniques: The Lost Art of Farmhouse Brewing - Brewers Association

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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.

ISBN: 9781938469558
eISBN: 9781938469619 Size: 7” x 10”, 432 pp Media Press Kit Request a digital review copy Request a print review copy Paperback BookShop.org Amazon Barnes & Noble Book Depository IndieBound eBook Kindle Nook Less