The new new book by Norwegian writer and software engineer Lars Marius comprises half a decade of research in remote farmhouse breweries throughout Scandinavia and the Baltic countries. Historical Brewing Techniques: The Lost Art of Farmhouse Brewing, is the latest release from Brewers Publications® and sounds like a must read for those interested in ancient brewing traditions and practices. The book is a mix of equal parts history lesson, cultural anthropology, social science, and travelogue, of European beer traditions through a filter of their modern reinterpretations.
More from the official description:
In the book, Garshol writes about uncovering kveik, an unusual strain of yeast, which has diverse and appealing properties, such as tolerating a wide variety of temperatures and fermenting beer to completion in just 36 hours. Garshol’s work documenting the yeast has spurred today’s suppliers to sell multiple strains of kveik in the U.S. and has inspired craft brewers to experiment with brewing Norwegian farmhouse ales and India Pale Ales made with kveik. Kveik continues to become more popular, experiencing a renaissance in the American craft beer market, among homebrewers and professionals alike.