Few individuals have been as influential in including to what we learn about conventional brewing and altering how we take into consideration fermentation and farmhouse brewing than Lars Marius Garshol. On his weblog and in his books, the Norwegian creator of Historic Brewing Strategies: The Misplaced Artwork of Farmhouse Brewing has embraced an obsession with studying extra about conventional methods and heirloom yeasts, and that has led to some main shifts in how we perceive brewing and fermentation. Moreover being largely answerable for introducing kveik and its dynamic properties to the broader world, his analysis has pressured a wanted correction within the that means of “farmhouse brewing.”
On this episode, Garshol discusses:
- The wealthy farmhouse brewing traditions of Norway, the Baltics, and Russia
- Understanding the distinction between cultures and the commercially cultivated single strains
- Sensory impacts of various kveik yeasts
- The beers that Norwegian farmhouse brewers make with kveik
- How widespread know-how just like the oven has impacted farmhouse brewing by the centuries
- The huge work that is left to do in totally protecting the topic of farmhouse brewing
and extra.
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