Exploring new Nordic beers, breweries, brewing techniques and ingredients that add a local or unique character to today’s beer-crafting landscape.
The following hands-on brewing guides document my long experience with farmhouse brewing techniques and ingredients. Whether you are brewing traditional Nordic farmhouse ale or innovating something new, these guides help you to brew better beer:
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 marvelous brewing innovations.
Claus Christensen from Danish brewery Munkebo Mikrobryg has isolated brewing yeast from bees:
A Finnish brewery Takatalo & Tompuri brews from self-grown barley, and smokes some of their malt with various woods: