Beer Secrets of the Ancients

Beer Secrets of the Ancients

From the Beginning to Now

Join me as I explore the origins of beer with one of the most knowledgeable historical beer researchers in the world. Author and beer historian Lars Marius Garshol will explore the origins of beer, its secrets from the very beginning.

What You Will Learn:

• Where and how beer brewing first started

• How beer developed from there to modern times

• The drinking feasts of Celtic and Germanic warlord princes
• Why Egypt does not fit in this story

Commercial Calibration: 

• Westmalle Trippel
• Fuller's ESB

Question and Answer: Lars will answer your questions in the second half.

Comments from previous events:

Henry "Thank you for the great presentation!! Excellent content!!!"

Lou: "great presentation Doug. Both educational and entertaining. I've learned a lot on a style I love!"

Erin: "I can't thank you enough, - cheers to you!"

https://www.crowdcast.io/e/kveik-lars-garshol

Lars Marius Garshol: 

Lars Marius Garshol used to be a software engineer, but he gave that
up to work full-time on researching and writing about traditional
farmhouse brewing. He's spent the last decade researching various
aspects of brewing at remote farms throughout northern Europe. He is
the author of Larsblog, a blog devoted to sharing his discoveries and
travels, Historical Brewing Techniques: The Lost Art of Farmhouse
Brewing, and a book on Lithuanian beer. He lives with his wife and
children in Rælingen, Norway.

http://www.garshol.priv.no/blog/
http://www.garshol.priv.no/download/historical-tech/

Ancient brewing traditions and techniques have been passed from 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.

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.

ISBN: 9781938469558
eISBN: 9781938469619
Size: 7” x 10”, 432 pp

https://www.amazon.com/Historical-Brewing-Techniques-Lost-Farmhouse/dp/1938469550