Old Danish Farmhouse brewing - interview with Lars M Garshol aka Mr Kveik

Описание к видео Old Danish Farmhouse brewing - interview with Lars M Garshol aka Mr Kveik

In Denmark, we have a long tradition of brewing beer on farms. Kveik has become a popular yeast, borrowed from Norwegian farmers who still brew as they did in olden times. The same method (and presumably a similar yeast) was practiced in Denmark until the early 1900s, when commercial breweries overshadowed the old tradition and culture, causing it to be somewhat forgotten. I have tried to investigate this further in an interview with Lars Marius Garshol, a Norwegian author and specialist in Scandinavian beer from the old days, particularly farmhouse ale.

Here is Lars' book on farmhouse ale. Lars himself says: "This is the book that has more about Danish farmhouse ale. It contains information about grain, herb usage, how malt was made, etc., even though there is only a short chapter specifically about Danish beer. Many quotes from Danish sources and several recipes." - https://www.garshol.priv.no/download/...

The brewer Lars mentions from Møn: - https://www.garshol.priv.no/blog/412....

Here is the recipe for a danish farmhouse ale: It is taken from NEU 29075 (from the National Museum) and comes from Hårslev. Written down in 1972. Back then, it was still being brewed in Hårslev.

They used smoked barley malt, dried/smoked with beechwood. For 25 liters (6.6 gallons) of beer, they would use 7.5 kg (2.2 lb) of malt and 130g (4.5 oz) of hops.

The brewing vessel was a tub with a hole in the bottom and a long pole to open and close it. This was filled with straw, and then the hops were boiled in water all the way through. The hops were then left in the straw. So, you have malt and quite hot water. The temperature is unknown. Wait for an hour. Pour in more hot water. Again, the temperature is unknown, but now you should probably reach 72-74°C (163 deg F) Wait another hour.

Drain the wort (and add more water if desired), mix in the hop tea, cool to 28 degrees (to 110degF), and add yeast. Let it ferment for a couple of days before transferring it to a barrel.

They used purchased hops in Hårslev, probably German.

He writes that nobody in his area used wormwood, but he knew people outside Hårslev who did.

It is also possible to brew this with regular malt without smoked malt. In that case, I would use about 50% pale ale and 50% pilsner.

The one who wrote this used traditional Danish yeast but writes that some have now switched to buying yeast. It seems that traditional Danish yeast was still in use in 1972.

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