Few people have been as influential in adding to what we know about traditional brewing and changing how we think about fermentation and farmhouse brewing than Lars Marius Garshol. On his blog and in his books, the Norwegian author of Historical Brewing Techniques: The Lost Art of Farmhouse Brewing (https://beerandbrewing.com/editors-pick-historical-brewing-techniques/) has embraced an obsession with learning more about traditional techniques and heirloom yeasts, and that has led to some major shifts in how we understand brewing and fermentation. Besides being largely responsible for introducing kveik (https://beerandbrewing.com/brewing-with-kveik-what-have-we-learned-so-far/) and its dynamic properties to the wider world, his research has forced a needed correction in the meaning of “farmhouse brewing.”
In this episode, Garshol discusses:
- The rich farmhouse brewing traditions of Norway, the Baltics, and Russia
- Understanding the difference between cultures and the commercially cultivated single strains
- Sensory impacts of different kveik yeasts
- The beers that Norwegian farmhouse brewers make with kveik
- How common technology like the oven has impacted farmhouse brewing through the centuries
- The vast work that's left to do in fully covering the subject of farmhouse brewing
and more.
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