Historical Brewing Techniques

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.

ISBN10:	1938469550
ISBN13:	9781938469558
Number Of Pages:	400
Publication Date:	20200430
Publisher:	National Book Network
Binding:	Paperback

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SKU: 9781938469558

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