{"id":52067,"date":"2020-12-16T11:06:51","date_gmt":"2020-12-16T15:06:51","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=52067"},"modified":"2026-10-17T19:37:14","modified_gmt":"2026-10-17T23:37:14","slug":"historical-brewing-techniques-farmhouse-brewing-book","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/historical-brewing-techniques-farmhouse-brewing-book\/","title":{"rendered":"Recommended Books: “Historical Brewing Techniques: The Lost Art of Farmhouse Brewing”"},"content":{"rendered":"
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For those who don’t know Lars Marius Garshol but have heard of kveik yeast<\/a>, he is the man who introduced it to the world, and he tells the story in his book “Historical Brewing Techniques: The Lost Art of Farmhouse Brewing<\/a>“.<\/p>\n

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Historical Brewing Techniques<\/figcaption><\/figure>\n

Garshol is a beer-loving software engineer who has spent many years traveling the world and researching the least-known aspects of farmhouse brewing in Scandinavia and the Baltic countries.<\/p>

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Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n

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It was in western Norway that he found his “holy grail”, a yeast that farming families had kept and shared for generations, able to ferment quickly at high temperatures without producing off-flavors, and of which there were hardly any written records.<\/p>\n