I just had to use that tired phrase. The arrival of winter is an important turning point for me every year. Once I have picked and preserved all the berries, apples and mushrooms, stocked the firewood and prepared the garden for winter, I’m happy to retreat to indoors. By that time I have turned apples into cider, and replaced the summer homebrews with more robust ales. When the first snow falls, it is time heat the fireplace, put a mushroom lasagne into oven, and fetch a glass of liquid hygge from cellar.
Indoor activity of course means also more brewing and writing. A few weeks ago I published an article Traditional Farmhouse Malting in Stjørdal, about unique Norwegian traditions that produce extremely smoky and tasty malt and ale. This is a rather thorough article, but still many good photos and stories were left out. Clearly I need to write a sequel, concentrating on commercial maltsters and brewers. However, before that story I will write one or two articles about modern craft malting and farming craft brewers. I’m curious about what smaller scale of farming and malting can do to beer.
On 27th and 28th of October I’m at an excellent beer festival, OlutExpo in Helsinki. Come over and say Hello if you happen to be there!