Historical Brewing Techniques: The Lost Art of Farmhouse Brewing
by Lars Marius Garshol
This title was previously available on NetGalley and is now archived.
Send NetGalley books directly to your Kindle or Kindle app
1
To read on a Kindle or Kindle app, please add kindle@netgalley.com as an approved email address to receive files in your Amazon account. Click here for step-by-step instructions.
2
Also find your Kindle email address within your Amazon account, and enter it here.
Pub Date Apr 30 2020 | Archive Date Oct 15 2020
Talking about this book? Use #BeerBooks #NetGalley. More hashtag tips!
Description
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. 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.
Advance Praise
Brilliantly written! … This book is a must read for anyone passionate about the histories and techniques of true farmhouse beer making.
—Averie Swanson, Founder and Beermaker, Keeping Together
*****
It’s not an exaggeration to say that Historical Brewing Techniques is the most important book on brewing in at least twenty years.
—Jeff Alworth, Author of The Beer Bible
*****
An eye-opening excursion into beer's European roots, and an astonishing work of historical and cultural research. Thanks to Lars Garshol, I'll never see beer, farmhouse or otherwise, the same way again.
—Maureen Ogle, author of Ambitious Brew: A History of American Beer
*****
People have brewed since the dawn of civilization, largely with techniques that never survived into archeological findings or historical documents. Instead, these techniques have been stored in the folk wisdom of farmhouse brewers, and Historical Brewing Techniques is an outstanding documentation of this forgotten craft. Lars Marius Garshol has filled an enormous gap of brewing knowledge with years of extensive data collection in the Nordic and Baltic countries, and Russia.
—Mika Laitinen, author of Viking Age Brew: The Craft of Brewing Sahti Farmhouse Ale
*****
Before reading Historical Brewing Techniques, Lars had already inspired my brewing through his blog. Initially I brewed beers with the traditional Norwegian trio of smoked malt, juniper infusion, and kviek. Lars’ detailed and perceptive accounts have since led me to apply the ingredients and techniques to New World styles. It is invaluable to have his years of research and interviews distilled into this insightful and encyclopedic tome.
—Michael Tonsmeire Co-Founder of Sapwood Cellars and author of American Sour Beers
Available Editions
| EDITION | Paperback |
| ISBN | 9781938469558 |
| PRICE | $24.95 (USD) |
Featured Reviews
Media/Journalist 16509
I kind of feel that you deserve college credit for reading through this entire 400+ page book and learning all that it teaches you. Wow. It is absolutely packed with the history of brewing in Eastern European countries especially, with loads of photographs and information. Garshol goes into great detail about ingredients, safety, regional differences, you name it. He provides lots of recipes with traditional ingredients and the classic ways of brewing them. This is definitely for the hard core enthusiast. I love to do home brewing but I am more a country wine brewer. For those who want to take their craft beer brewing to a whole other level and discover some really fascinating stuff along the way, this will be an invaluable tool.
I read a temporary digital ARC of this book for the purpose of review.
Mallori L, Reviewer
Historical Brewing Techniques is a comprehensive and extensive guide to brewing and would be an amazing read for any homebrewers or anybody with a deep interest in beer and brewing. The book included lots of beautiful pictures and interesting and helpful diagrams. I really loved how Garshol focused on the connection between farms and brewing. It was a great and interesting read!
Crystal F, Reviewer
This book is comprehensive and very well written. It's perfect for anyone who does home brewing or as in my case is curious about brewing.
Ben B, Media/Journalist
Filled with interesting history and insight into the past, this exploration of farmhouse ales is an exciting journey through one of the wonderful styles of the beer world. Detailed but not dry, it's a fun read that beer fans will enjoy.
Bookseller 724650
Great book with a lot of information and pictures to explore! Interesting obscure beers to read about and loads of recipes to try and adapt new beers from. I enjoyed all the photos of towns and brewhouses and learned tons of techniques I had not heard of before. I am not new to brewing and am very pleased with how thorough this book is. Wonderful collection to any brewers shelf!
David T, Reviewer
This book is for Beer brewing geeks
Excellent history and sharing of personal experiences that help modern home brewers and craft brewers understand their craft better. Geek out with Lars Marius Garshol. While his book focuses on Scandinavian brewing, other European brewing details are added for contrast and comparison.
Exquisite details on every aspect of beer brewing from grains, including pros and con of each grain and the reasons for the use of each.
Malting techniques and malt cleaning are discussed in great detail, including the impacts of each style on the resulting beers.
Yeast sources and preservation techniques are discussed including unique flavors imparted by yeasts and kveiks.
Readers who liked this book also liked:
