The Introduction to the Nordic and Baltic Farmhouse Ales is now complete. The new sections deal with history, what to expect when tasting these ales, where these ales can be sampled, and how they should be stored. The history turned out longer than would be needed for an introduction, but since many readers seem to be interested in archaeology and history, I thought to put my theories to the test.
The next story will concentrate on modern Nordic brews, but later this year I will write about how to brew these farmhouse ales.