Historical Brewing Techniques

Bogen til dem, der ønsker at lære mere om traditionel nordisk gårdbrygning, såsom kveik, råøl, Gotlandsdrink, sahti og kvass.


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. Lige dele historie, kulturantropologi, samfundsvidenskab og rejseskildring, denne bog beskriver brygning og gæringsteknikker, der er meget forskellige fra moderne brygning af håndværk og bevarer dem til eftertiden og udforskning.

Lær om at afdække en usædvanlig stamme af gær, kaldet kveik, som kan fermentere en batch til færdiggørelse på bare 36 timer. 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.


Lars Marius Garshol er en norsk softwareingeniør, der rejser verden rundt for at lære mere om øl. Garshol spent five years researching various aspects of brewing at remote farmhouses throughout Scandinavia and the Baltic countries. He is the author of LarsBlog, a blog devoted to sharing his discoveries and travels as he researches the lost art of brewing in northern Europe, Historical Brewing Techniques: The Lost Art of Farmhouse Brewing, and a book on Lithuanian beer. He lives with his wife and children in Rælingen, Norway