Description
Tradisjonsbrygging av øl – book by Lars Marius Garshol (in Norwegian)
Beer was central to Norwegian farming society and, together with the food on the farm, part of social life. Good beer reflected the brewer's personality and standing in the community. The grain it was made from was the farm's most important product, and good beer showed that you had good grain. The beer showed how skilled you were at malting and brewing, and its strength showed how much grain you could afford to brew with.
Brewing methods were handed down through the generations as part of each farm's tradition, and they varied widely. Until now, the ingredients and processes have largely been unknown to modern brewers.
Contents
Tradisjonsbrygging av øl covers history, equipment, brewing processes, yeast and ingredients. The book gives an overview of how beer was brewed around Norway and how it developed over time. Finally, the author describes the state of Norwegian traditional brewing today. The book is supported by Arts Council Norway (Norsk kulturfond).
About the book
- Author: Lars Marius Garshol
- Pages: 288
- Binding: hardcover
- Publisher: Museumsforlaget
- Language: Norwegian
Frequently asked questions about Tradisjonsbrygging av øl
What is the book about?
Norwegian traditional farmhouse brewing: history, equipment, brewing processes, yeast and ingredients, how beer was brewed around Norway, and the situation today.
Who wrote the book?
Lars Marius Garshol. It is published by Museumsforlaget.
What language is the book in?
The book is in Norwegian.
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