How to brew guides for creating new beers with the old farmhouse brewing techniques. Stories of breweries that create New Nordic Beers.
The following hands-on brewing guides document my over twenty years of experience with brewing techniques and ingredients. Whether you are brewing traditional Nordic farmhouse ale or innovating something new, these guides help you to brew better beer:
Brewing With Birch
Brewing With Rye
Brewing Modern Raw Ales
Raw Ale Brewing Techniques and Recipes
Brewing With Juniper, Spruce, Fir and Pine
Brewing Techniques for Juniper, Spruce, Fir and Pine
Toasting Rye Malt
Guide to Kveik and Other Farmhouse Yeast: Introduction
Guide to Kveik and Other Farmhouse Yeast: Fermentation
Guide to Kveik and Other Farmhouse Yeast: Reusing and Maintaining Yeast
Farmhouse Yeast Descriptions
The following stories of commercial Nordic breweries showcase marvellous brewing innovations.
A Finnish brewery Takatalo & Tompuri brews from self-grown barley and smokes some of their malt:
Takatalo & Tompuri: A Cold Smoking Farm Brewery
Claus Christensen from Danish brewery Munkebo Mikrobryg has isolated brewing yeast from bees: