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Historical 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. Expect to see today’s craft brewers innovate and experiment with their own practices as old traditions reveal new life and creativity.

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.

From the book description, check product page for current description, price and availability:

Here’s to brewing your first craft beer. Cheers!

You love craft beer―now imagine brewing it in your own home. With complete, step-by-step instructions, Beer Brewing 101 makes it easy to begin crafting fresh, homemade beer. Jump right in by using a beer kit to brew up your first delicious batch―everything you need to know is here.

This guide’s simple approach to beer brewing uses malt extract, a perfect entryway for first-time home brewers because it requires less equipment and a shorter brew time. Once you’ve learned the basics, you can dive into the wide assortment of favorite beer recipes. After a little more practice, you’ll even get a helping hand designing your own signature brew!

Beer Brewing 101 includes:

Quick reference―A detailed supplies list, glossary of beer brewing terms, and at-a-glance charts of hop varieties, yeast strains, and malt extracts help set you up for success.
30 beer recipes―Try your hand at Czech Pilsner, West Coast Style IPA, and German Hefeweizen, along with formulas for recreating popular branded craft beers.
To the rescue―Is your beer not fermenting? Does it have an off aroma or too much foam? Find the answers to common problems you might encounter while beer brewing.
Discover the joys of homebrewing your own delicious craft beer with Beer Brewing 101.

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Ashton Lewis supplies practical, easy-to-follow answers to all the questions that bubble up in the course of brewing your own beer. Covering all stages of the homebrew process, Lewis provides expert advice on buying hops, sanitizing your equipment, troubleshooting unpleasant flavors, the best way to pour beer into a glass, and much more. This comprehensive guide will help you understand brewing chemistry, fix problems, and achieve the flavor and balance you want in all of your handcrafted beers.

From the book description, check product page for current description, price and availability:

Historical 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. Expect to see today’s craft brewers innovate and experiment with their own practices as old traditions reveal new life and creativity.

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.

From the book description, check product page for current description, price and availability:

Historical 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. Expect to see today’s craft brewers innovate and experiment with their own practices as old traditions reveal new life and creativity.

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.