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.
Author: Lars Marius Garshol
Binding Type: Paperback
Publisher: Brewers Publications
Published: 04/30/2020
Pages: 400
Weight: 2.2lbs
Size: 9.60h x 6.90w x 0.80d
ISBN: 9781938469558
Language: English
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