Table of Contents
Foreword Randy Mosher v
Acknowledgments vii
Part I Tradition, Culture, and History 1
1 An Introduction to Farmhouse Ales
A Few Sips and the Bigger Picture 3
2 Brew Day with a Master
Learning the Craft the Traditional Way 15
3 The Landscape of European Farmhouse Ales
A Family Tree of Folk Beers 21
4 History of Farmhouse Ales
What Beer Was Like a Thousand Years Ago 35
5 Drinking Sahti
Is It a Beer Style? 59
6 Commercial Production
Like Homemade? 77
7 Low-Alcohol Farmhouse Ales
Nourishment for Work 95
Part II The Craft of a Farmhouse Brewer
8 Grain and Malt
Once Brewers Did It All Themselves 109
9 Yeast
That Mysterious Touch in Liquid Lore 121
10 Brewing Herbs
Preserving, Filtering, and Flavoring Too 133
11 The Brewing Process
How Sahti Is Born 141
Part III In your Kitchen or Brewery
12 Doing It Ourselves
Tips for Brewing 165
13 Re-creating Medieval and Viking Ales
Brew Like a Viking 183
14 Recipes
Examples and Starting Points 193
A Review of References and Bibliography 213
Index 223