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Techniques de brassage historiques : l'art perdu de la brasserie agricole (livre de poche ou S-
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Lieu où se trouve l'objet : Grand Rapids, Michigan, États-Unis
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Estimé entre le sam. 1 juin et le jeu. 6 juin à 43230
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Numéro de l'objet eBay :386976737293
Dernière mise à jour le 07 mai 2024 21:58:51 Paris. Afficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- ISBN
- 1938469550
- EAN
- 9781938469558
- Binding
- TP
- Book Title
- Historical Brewing Techniques : the Lost Art of Farmhouse Brewing
- Item Length
- 9.9in
- Publisher
- Brewers Publications
- Publication Year
- 2020
- Format
- Trade Paperback
- Language
- English
- Item Height
- 0.8in
- Genre
- Cooking, History
- Topic
- Beverages / Alcoholic / General, Beverages / Alcoholic / Beer, History, Europe / General
- Item Width
- 7in
- Item Weight
- 0 Oz
- Number of Pages
- 400 Pages
À propos de ce produit
Product Information
Historical brewing traditions and techniques have been passed generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Expect to see todays craft brewers innovate and experiment with their own practices as old traditions reveal new life and creativity.Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.
Product Identifiers
Publisher
Brewers Publications
ISBN-10
1938469550
ISBN-13
9781938469558
eBay Product ID (ePID)
23038502754
Product Key Features
Book Title
Historical Brewing Techniques : the Lost Art of Farmhouse Brewing
Format
Trade Paperback
Language
English
Topic
Beverages / Alcoholic / General, Beverages / Alcoholic / Beer, History, Europe / General
Publication Year
2020
Genre
Cooking, History
Number of Pages
400 Pages
Dimensions
Item Length
9.9in
Item Height
0.8in
Item Width
7in
Item Weight
0 Oz
Additional Product Features
Lc Classification Number
Tp573.E853g37 2020
Reviews
Until six or seven years ago, the borders of European brewing were tidy, well-understood, and well-documented--or so we English-speakers thought. That was when Lars Marius Garshol started publishing incredible stories about farmhouse brewing traditions in Eastern Europe and Scandinavia. Suddenly the brewing world seemed a lot bigger than anyone imagined. It's not an exaggeration to say that Historical Brewing Techniques is the most important book on brewing in at least twenty years., "Farmhouse ale" is a term used by many yet understood by few. Lars Garshol is one who gets it, and he shares his wealth of knowledge in this book. Its not a beer style guide, but rather a fascinating look into the myriad ways beer was made prior to industrialization. Compelling read for brewers and beer aficionados alike.--Stephen Beaumont, co-author of The World Atlas of Beer and author of Will Travel for Beer An eye-opening excursion into beers European roots, and an astonishing work of historical and cultural research. Thanks to Lars Garshol, Ill never see beer, farmhouse or otherwise, the same way again.--Maureen Ogle, author of Ambitious Brew: A History of American Beer Before reading Historical Brewing Techniques, Lars had already inspired my brewing through his blog. Initially I brewed beers with the traditional Norwegian trio of smoked malt, juniper infusion, and kviek. Lars detailed and perceptive accounts have since led me to apply the ingredients and techniques to New World styles. It is invaluable to have his years of research and interviews distilled into this insightful and encyclopedic tome.--Michael Tonsmeire, Co-Founder of Sapwood Cellars and author of American Sour Beers Brilliantly written! Lars provides a wealth of technical and historical knowledge to his readers in Historical Brewing Techniques. His writing is fascinating and evocative--the reader cant help but feel they are traveling through Scandinavia and eastern Europe alongside him. This book is a must read for anyone passionate about the histories and techniques of true farmhouse beer making.--Averie Swanson, Founder and Beermaker, Keeping Together Imagine brewing as a mansion of known knowledge, ingredients, recipes, and equipment living beneath a single shared roof. With Historical Brewing Techniques, Lars Marius Garshol has rediscovered a secret garden, revealing hidden-in-plain-sight farmhouse yeast strains and revolutionary brewing and fermentation approaches that will require brewers and drinkers to rethink beers very foundation.--Joshua M Bernstein, author of The Complete Beer Course and Drink Better Beer
Table of Content
Table of Contents 1 Understanding farmhouse ale 1.1 The world of yesterday 1.2 Kaupanger: First meeting with the tradition 2 History 35 3 Malt 47 3.1 Stjørdal: malt-making hot spot 3.2 The types of grain 3.3 Barley varieties 3.4 Maskin, portrait of a barley variety 3.5 How the grain was grown 3.6 Steeping and sprouting 3.7 Drying methods 3.7.1 Very pale, unsmoked malts 3.7.2 Lightly smoked, hot-dried malts 3.7.3 Heavily smoked malts 3.7.4 Caramel malts 3.7.5 Strong, uneven heat 3.7.6 Undried malts 4 Yeast 95 4.1 Voss: Discovering kveik 4.2 First lab analysis 4.3 Yeast, wild and domesticated 4.4 The yeast revolution 4.5 Yeast on the farms 4.6 Origins of the yeast 4.7 Yeast species 4.8 The family tree of yeast 4.9 Kveik, what we know 4.10 The non-kveik farmhouse yeasts 4.11 Bread yeast 4.12 Dying out 4.13 Kveik renaissance 4.14 The word "kveik" 5 Brewing process 155 5.1 Hornindal, Norway 5.2 Stone beer 5.3 Raw ale 5.4 Boiled ale 5.5 The mash boiled 5.6 Complex mashes 5.7 Keptinis 5.8 The great stove 5.9 Vsekhsvyatskoye, Russia 5.10 Understanding oven-based beers 5.11 The mash fermented 5.12 The evolution of brewing processes 6 Beer in the life on the farm 217 6.1 Harvest ale 6.2 Ritual beer 6.3 Superstition 6.4 Brewers or brewsters? 6.5 Equipment 6.6 Preparations 6.7 Grinding 6.8 Water 6.9 Carbonation 6.10 Oppskåke 6.11 Cellaring 6.12 Drinking vessels 6.13 Serving beer 6.14 Beer flaws 7 Spices and adjuncts 277 7.1 Hops 7.2 Juniper 7.3 Sweet gale 7.4 Grand wormwood 7.5 Caraway 7.6 St John's Wort 7.7 Bitter orange peel 7.8 Yarrow 7.9 Tansy 7.10 Bay laurel 7.11 Wild rosemary 7.12 Heather 7.13 Others 7.14 Adjuncts 7.14.1 Potatoes 7.14.2 Bran 7.14.3 Carrots 7.14.4 Peas 7.14.5 Honey 7.14.6 Other adjuncts 7.15 Filter materials 7.15.1 Straw 7.15.2 Alder sticks 7.15.3 Other 8 The drink problem 8.1 Small beer 8.2 Rostdrikke 8.3 Kvass 8.4 Birch sap beer 8.5 Juniper berry beer 8.6 Mead 8.7 Sugar beer 9 Brewing like a farmer 9.1 Carbonation 9.2 Working with kveik 9.3 Working with farmhouse yeast 9.4 Brewing with juniper 9.5 Making your own malts 10 Styles and how to brew them 10.1 What is farmhouse ale? 10.2 Recipes 10.3 Raw ales 10.3.1 Brewing raw ales 10.3.2 Kornøl 10.3.3 Sahti 10.3.4 Island koduõlu 10.3.5 Kaimiskas 10.3.6 Danish landøl 10.4 Dark, smoky ales 10.4.1 Stjørdalsøl 10.4.2 Gotlandsdricke 10.4.3 Landøl from south Funen 10.5 Brown boiled beers 10.5.1 Heimabrygg 10.5.2 Telemark, Norway 10.5.3 Hallingdal 10.5.4 Swedish farmhouse ale: Öxabäck 10.6 Oven beers 10.6.1 Seto koduõlu 10.6.2 Oven-mashed Russian farmhouse ale 10.6.3 Chuvashian farmhouse ale 10.6.4 Sur 10.6.5 Keptinis 10.7 Fermented mash 10.7.1 Luumäki-style 10.7.2 Vanylven-style 10.8 Stone beer 10.9 Other regions 10.9.1 Corn ale 10.9.2 English farmhouse ale 10.9.3 Welsh farmhouse ale 10.9.4 Westphalian farmhouse ale 10.9.5 Aludi 10.9.6 Oat beer 11 Today and tomorrow 11.1 Baltic time capsule 11.2 The Baltics today 11.3 Status in the west 11.4 Farmhouse ale in the 21st century 11.5 Into the future 12 Acknowledgements 13 Bibliography 13.1 Archive sources 13.2 The database 13.3 Published sources 13.4 Unpublished sources 13.5 Interview sources
Copyright Date
2020
Target Audience
Trade
Lccn
2019-048123
Illustrated
Yes
Description de l'objet fournie par le vendeur
Informations sur le vendeur professionnel
BargainBookStores.com
Ralf Scharnowski
3423 Lousma Dr SE
49548 Grand Rapids, MI
United States
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Numéro de l'objet eBay :386976737293
Dernière mise à jour le 07 mai 2024 21:58:51 Paris. Afficher toutes les modificationsAfficher toutes les modifications
Livraison et expédition
Lieu où se trouve l'objet :
Grand Rapids, Michigan, États-Unis
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Albanie, Allemagne, Andorre, Anguilla, Antigua-et-Barbuda, Argentine, Aruba, Autriche, Bahamas, Belgique, Belize, Bermudes, Bolivie, Bosnie-Herzégovine, Brésil, Bulgarie, Canada, Chili, Chypre, Colombie, Costa Rica, Croatie, Danemark, Espagne, Estonie, Finlande, France, Gibraltar, Grenade, Groenland, Grèce, Guatemala, Guyana, Haïti, Honduras, Hongrie, Irlande, Islande, Italie, Jamaïque, Lettonie, Liechtenstein, Lituanie, Luxembourg, Macédoine, Malte, Mexique, Moldavie, Monaco, Montserrat, Monténégro, Nicaragua, Norvège, Panama, Paraguay, Pays-Bas, Pologne, Portugal, Pérou, Roumanie, Royaume-Uni, République dominicaine, République tchèque, Saint-Christophe-et-Niévès, Saint-Marin, Saint-Vincent-et-les-Grenadines, Sainte-Lucie, Salvador, Serbie, Slovaque, Slovénie, Suisse, Suriname, Suède, Trinité-et-Tobago, Uruguay, Vatican, Équateur, États-Unis, Îles Caïmans, Îles Turques-et-Caïques
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APO/FPO, Afrique, Alaska/Hawaï, Asie, Asie du Sud-Est, Barbade, Guadeloupe, Guyane, Libye, Martinique, Moyen-Orient, Nouvelle-Calédonie, Océanie, Polynésie française, Protectorats américains, Russie, Réunion, Ukraine, Venezuela
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Quick delivery, well packed, arrived safely. Thank You.
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Great seller, just as expected, thanks!
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Good info, but too much on histories and other useless info for a field guide. A bit large to stow in the field without a pack.
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