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| Cerveza de la era vikinga Tenemos evidencia documental de que los vikingos elaboraron cerveza, por ejemplo, la ley Gulating Hay mucha más evidencia de los siglos siguientes hallazgos arqueológicos leyes sobre el crecimiento del lúpulo referencias cada vez mayores en otros escritos Entonces, ¿cuándo terminó esta tradición de elaboración de cerveza en las granjas? |
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| Aquí es donde una encuesta etnográfica indica que la elaboración de cerveza en una granja estaba viva en Noruega en 1840. Los puntos grises indican respuestas poco claras. Tenga en cuenta que probablemente había más ... |
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La situación actual
La elaboración de la cerveza nunca se detuvo, estuvo a punto de morir en algunos lugares, luego revivió.
Realmente es el mismo tipo de elaboración de la cerveza, que ha continuado durante siglos. El equipo, el proceso, etc., no están relacionados con la fabricación casera moderna |
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Maltøl: ¿el estilo más antiguo del mundo?
La gente suele decir que estas cervezas se elaboraron de la misma manera desde la Edad del Hierro.
eso no es cierto en absoluto
sabemos que ha habido muchos cambios
pero ha habido una evolución continua desde la Edad del Hierro; esa parte es verdad
Algunos de los principales cambios son
la introducción del lúpulo la introducción de calderas metálicas (y la eliminación gradual de piedras)
comenzó a hervir el mosto (en algunos lugares)
comenzó a reutilizar la levadura
Probablemente cambios en el uso de hierbas ...
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Maltøl?
La definición de cerveza es "hecha de maltas", entonces ¿por qué "cerveza de malta"?. En Noruega, "øl" solía significar simplemente "bebida fermentada", había sirupsøl, einebærøl, maltøl, bjørkesevjeøl, ... Maltøl significaba "la bebida fermentada de maltas" más tarde, significaba "cerveza casera tradicional" en lugar de cerveza comercial y cerveza casera moderna
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¿Solo en Noruega?
Formas similares de elaboración de la cerveza han sobrevivido en otros lugares, también Sahti es un ejemplo, Gotlandsdricka otro.
También hay restos en Georgia y Rusia. Posiblemente en otros lugares.
Lo más interesante: Lituania
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Un maltøl genérico Asistó a un curso sobre elaboración de cerveza de malta impartido en Sogndal por Vestlandsforsking. El científico climático del instituto es un cervecero de granja. Es de Oslo, pero le enseñaron a elaborar cerveza para su boda en Sogndal hace 20 años Se había ofrecido a enseñar a sus colegas y a mí. Estoy empezando con este, porque es el más fácil de preparar, sin ingredientes que no puedas conseguir.
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Una palabra de precaución
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Los ingredientes (Para 150 litros de mosto)
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El macerado
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Los pasos
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El hervor
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Coladura
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El resultado
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Algunas cosas siguen igual
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Receta rapida
(Para 150 litros de cerveza)
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La cerveza del año pasado
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Maceración
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El hervor
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Inoculacion
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Vossaøl
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kveik de Sigmund
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El cervecero
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Cebada noruega
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La tetera
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Maceración
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Fermentación
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Otros kveiks
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¿Es realmente levadura pre-Pasteur?
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Cuidando la levadura
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Hondalsol
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Receta
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Resultados
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El mundo de ayer Foto eliminada, ya que tenía derechos de autor. https://digitaltmuseum.no/011013407004/olbrygging |
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Las tareas del cervecero
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Tipos de cerveza
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Supersticiones
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Cerveza para cada ocasión
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Sambeeringsol
Museo de Historia Cultural, Ui, 32781 € La bocina es de Telemark. |
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Gremios de bebedores
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El declive de la elaboración de cerveza casera
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Oppskaka
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Adentro
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Receta
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Morten Granas
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| Otras Regiones |
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Hardanger
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Sogn
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Sunnmeore
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Telemark
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| Los siete sabores de la cerveza (Telemark)
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El lúpulo y el enebro dominan totalmente
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Lugares que venden maltol
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Lugares que sirven maltol
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Versiones comerciales
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Déjame decirlo de nuevo
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La elaboración de cerveza tradicional ha sobrevivido
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Tradición amenazada
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Ingredientes noruegos
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¡Ayuda!
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¡Eso es todo!
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Recetas y más información.
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Norwegian farmhouse ale
- 1. 2015-04-25, Norbrygg hjemmebryggerhelg, Bergen Lars Marius Garshol, larsga@garshol.priv.no, @larsga Maltøl
A generic maltøl • I attended a course in maltøl brewing • held in Sogndal by Vestlandsforsking • A climate scientist at the institute is a farmhouse brewer • he's from Oslo, but was taught how to brew for his wedding in Sogndal 20 years ago • he'd offered to teach his colleagues, and me • I'm starting with this one, because it's the easiest one to brew • no ingredients you can't get hold of
10. 01 A word of caution Farmhouse brewing is different None of the usual rules apply any more Most modern equipment is typically a garden hose and a thermometer... Usually, hardly any measurements No carbonation No named styles Everyone makes one single beer
11. 01 The brewery
12. The ingredients* One big garbage bag of juniper branches 50kg Munich malts, 20 kg pale ale malts, 4 kg crystal malts, 0.3kg chocolate malts Safale ale yeast (brewer didn't know which) 270 grams of hops (probably noble hops) 80% at start of boil 15% 15 minutes before the end 5% 5 minutes before the end * for 150 liters of wort
13. 01
14. 01 The mashing Heat juniper infusion to 80C Pour onto mash while stirring Right amount of water when the fork can no longer stand Mash should reach 72C Then cover up, and leave it for two hours
15. 01 The runnings Mash transferred into "rostabidnet" (filter tun) Then run off very slowly into a steel bucket stream the thickness of a woolen thread First bucket poured back on Every bucket drawn off is replaced by a bucket of infusion Stop when sweetness goes out of the wort
16. The boil Boil for an hour over a wooden fire Very likely the direct wood fire contributes flavour it certainly contributes colour
17. 01 Straining Strain out hops from the boil Probably also removes some gunk from the juniper
18. 01 The cooling
19. The result Probably around 8% ABV hop IBU computed to be around 7 unknown quantity of juniper bitterness must be added to this Interesting flavour roasty oily banana with major juniper character juniper not rough, but clean and clear hardly any CO2 Overall I would say a very good beer
20. The process
21. 01 Brewing Vossaøl
22. Some things stay the same We still only measure temperature (no OG/IBU...) We're still using juniper infusion, rather than water Copper kettle, wood fire, mashing in tubs, running off from "rostabidnet" etc etc all exactly the same But we're making a totally different beer because the ingredients are different
23. 01 Quick recipe For 150 liters of beer 50kg of pilsner malts 250g hops in the mash 200g hops 15 min before end of boil Juniper infusion, obviously Ferment with Voss kveik
24. 01 Last year's brew Only the dregs were left in the serving tank still, Sigmund let us have a taste Aroma of juniper, orange peel, Christmas spice what the hell? how do you get that from pilsner malts and noble hops?
25. 01 Sigmund sieving the infusion.
26. 01 Why you need a sieve
27. Mashing Heat infusion to 80C Stir carefully in tubs start at about 69C Add to rostabidnet metal grating at bottom, juniper branches over Sigmund covers it up, then insulates (see photo) then leave for 6 hours Next: the runnings, exactly as before
28. The boil Takes 4 hours boils away 50% of wort Strong wood fire onto bottom of copper all the way turns the colour from pale yellow to deep red/brown Use sieve to remove protein scum this is called "the headache" in Voss
29. 01 Sigmund's yeast
30. 01 Pitching • Wondered why Sigmund insulated the fermenter • "So it will stay warm enough," he says • "How warm do you pitch?" • "39-40C," he says • His brother pitches at 43-44C
31. 01 Yeast ring
32. 01 10:09
33. 01 14:35
34. 01 The end result
35. 01 Vossaøl • I've tasted four • Sigmund's • One from Smalahovetunet • One from Svein Rivenes • Voss Bryggeri Vossaøl 1814 • All similar in flavour • orange peel/Christmas spice • one of the most aromatic yeasts there are • Really makes you wonder what the other kveik strains are like!
36. 01 Sigmund's kveik • Pure brewer's yeast • no bacteria • Consists of three very similar strains • Svein Rivenes's kveik was also analyzed • consisted of five strains • very similar to Sigmund's, but not the same
37. 01 Vossaøl can be reproduced with modern gear Requires juniper and Voss kveik Gas heating is better than electric Takes a long time to brew
38. 01 The effect of the boil
39. 01 Oppdal
40. 01 Waiting for the beer
41. 01 The brewer • Harald Storli • Beer has been brewed on the farm since at least the 17th century • They've deliberately preserved the old way of doing it • He's taught his daughter-in-law how to make it • so that it won't die out
42. 01 Såinnhus Norwegian barley 3 days in a sack in the brook Torn apart by hand Dried on slate shelves Drying for 2-3 days Removes shoots and tendrils
43. 01 The kettle • Boil juniper for infusion • 36kg of ground malts, then pour boiling infusion on it • pour until mashing fork will no longer stand • cover with blanket, leave 3.5-4 hours • Transfer mash to "stetta", start runoff • false bottom and juniper branches in bottom for sieving
44. 01 Mashing • Clean mashtun, transfer run off wort back with ladle • Take off 12 buckets of wort • First and last bucket are boiled with hops in the kettle • pharmacy hops • Cool as best you can • Squeeze Idun bread yeast onto juniper branches, stick in mashtun
45. Fermentation Once the yeast has come loose from branches, primary fermentation is over takes 16-24 hours Transfer to wooden casks add 2 tablespoons of sugar pr 50 liters of wort After two days of secondary, put bung into cask, seal with wheat flour Enjoy within 3 weeks
46. 01 Kveik, part 2
47. Other kveiks Stranda only one strain survived possibly genetically similar to Voss Muri gård, Olden (WLP 6788) two nearly identical strains Hornindal had bacteria in it 8 different strains, some of them not related to one another
48. Is it really pre-Pasteur yeast? Consists of multiple, related strains Strains from the same place are similar, but not the same Aroma is unlike all other yeast Pitch temperature of 40C...
49. Taking care of the yeast Collect after (or during) fermentation keep slurry in glasses, or dry it dried yeast keeps for years, can even be frozen Before using, taste it if it tastes bad, throw it away, and get new brewers will get new yeast from brewers who make good beer Thus, breeding of good yeast
50. 01 Honndalsøl • Got a bottle via a contact • Absolutely blown away by the flavour • better than the top-tier Belgians we were tasting at the same time • Soft, smooth, mellow flavour • fruit, mushrooms, umami • really, really unusual • Decided to try to brew it
51. 01 Boiling juniper infusion
52. 01 Recipe • 50% Maris Otter pale, 50% pils • 0.333kg malts per liter beer • 2.2g noble hops per liter beer • first-wort hopping • Boil juniper infusion • let it cool a little (to ~80C) • then mash with juniper branches • Cool to 30C, pitch the yeast
53. Process
54. 01
55. 01 Baking yeast
56. 01
57. Results Overall: surprisingly big differences Stranda: lemon, a little acid, nuts, grain and straw Idun Blå: pear, more fruit, oil, peas. Kind of slack Hornindal with bacteria: amazing, like nothing else. Fruit, milky caramel, honey. Very difficult to describe. Soft, soft, soft. Hornindal without bacteria: surprisingly different. Thinner. Citrus. Much less flavour. Muri: earthy on the nose, fruity in the mouth. Burnt rubber. Thin.
58. 01 The world of yesterday Photo removed, as it was copyrighted http://digitaltmuseum.no/011013407004/gallery
59. The tasks of the brewer Sow, tend, and harvest the barley Separate barley from weeds, thresh it, then sort it by quality Produce malts Pick and dry the hops Repair, tend, and clean wooden brewing vessels Brew
60. 01 Types of beer • Maltøl • the main beer, from the first runnings • Spissøl • small beer, from later runnings • an everyday drink in eastern Norway • Rostdrikke • even weaker beer • not clear how common it was
61. Superstitions Sacrifice wort to the spirit of the fireplace (årevetten) Use steel to frighten away evil spirits particularly when fermenting Yeast scream to wake the yeast (gjærkauk) Quiet while the beer is fermenting Strict rules about the naming of things
62. Beer for every occasion Festarøl: to mark betrothal Barnsøl: to mark a birth Gravøl: to mark a burial Frelsarøl: at the freeing of a slave Juleøl: to mark Yule Kjøpskål: to mark a sale ...
63. Sambæringsøl Gulatingsloven påbød bøndene å gå sammen 3 og 3 om å brygge øl Skulle gjøres til allehelgensaften En kristen skikk i Gulatingsloven Olav Tryggvason kristnet den ca ~1000 Eilert Sundt fant restene av disse skikkene på Møre 1850 Kulturhistorisk museum, UiO, C32781 Hornet er fra Telemark
64. 01 Drinking guilds Associations of prominent men Written rules of association Annual fee to be a member Primary function: annual beer party And mutual assurance Became very powerful Abolished with reformation
65. The decline of home brewing Because of religious or anti-drink campaigning Because beer got competitors liquor, coffee, milk, juice, ... Because it was too much work Because buying your drink was more fashionable
66. Oppskåka The racking after primary fermentation Also the traditional party for neighbours held at this time First glass goes down immediately, second glass can go slower Rituals around feedback to the brewer
67. 01 Stjørdalsøl
68. 01 Såinnhus Built by Roar Sandodden Creator of Alstadberger First commercial Norwegian maltøl
69. 01 Inside • Local barley from neighbours • Soak for two days • change water twice • Grow in growing frame 4-5 days • stir thoroughly 3x per day • Dry as shown in photo • alder wood, chopped fine
70. 01
71. 01 Recipe • 60% own malts • rest is Maris Otter pale malts and crystal malts • Hops: Admiral and Saaz • Yeast: London Ale III • No juniper! • he used to use it, but dropped it • Decoction mash • take out some of the mash, heat it, pour back • Boils the wort • however, many people in Stjørdalen still brew raw ale
72. 01 Morten Granås Såinnhus, just like Roar Uses only own malts Uses juniper Uses Cascade hops Idun bread yeast 3-3.5 kg malts per liter of wort
73. Other regions
74. Hardanger Poorly researched so far have made contact with a couple of brewers, but no visits so far Seems very similar to Voss pale malts long boils kveik juniper infusion boiled for 2-3 hours, until it turns brown
75. Sogn Aurland has/used to have raw ale brewers Flåm has brewers, too Much brewing around Sogndal Vik still has brewers, but probably no kveik Jølster has still has brewers Other places, too, but not properly researched yet Nordfjord/Stryn/Hornindal is another raw ale area kveik definitely lives there
76. Sunnmøre Raw ale seems to have been the norm Now modernized in many places, but far from all Some smoked ales Kveik is still alive More research needed
77. Telemark Very poorly researched there are brewers several places Step mash, starting with overnight cold mash mashing for many hours Normal to add sugar for strength Wort is boiled Is there kveik? Unknown
78. The seven tastes of beer (Telemark) 1. Beer flavour 2. Malt flavour 3. Hop flavour 4. Sweet flavour 5. Smoke flavour 6. Juniper flavour 7. Mersmak If you keep the beer for too long, you'll get the eighth flavour: gniarsmak
79. Use of herbs Hops and juniper dominate totally hops mainly to avoid infection juniper provides most bitterness and flavour Herbs very rarely used 1850-1950 may have been more common before that St John's Wort (perikum), yarrow (pors), Achillea (ryllik) carraway (karve) seems like it was still in use
80. Where can you buy it?
81. Places selling maltøl Granås Gård, Hegra, near Trondheim
82. Places serving maltøl Smalahovetunet, Voss Holo Gardstun, Flåm (sometimes) Storli Gard, near Oppdal (sometimes)
83. Commercial versions Alstadberger Voss Vossaøl (one small batch)
84. Let me say that again One of the most interesting families of beer styles on earth Unlike anything else at a time when people all over the world are seeking interesting beers The only place on earth you can buy it is a farm outside Trondheim in plastic PET bottles when the farmer is home
85. 01 Conclusion
86. Traditional brewing has survived Looks very odd with modern eyes but these people make good beer centuries of trial-and-failure actually works Brewers make only one style don't have biochemical knowledge to play around traditionally only had their own ingredients, so no choice
87. Tradition under threat Seen as old-fashioned, weird, uncool many places it's being replaced by modern brewing Voss and Stjørdalen are the main holdouts Internationally Estonia has seen an upswing Finnish sahti is safe Gotlandsdricka seems well entrenched Lithuanian tradition is strong, but dying
88. Norwegian ingredients Malts several projects to bring back Norwegian barley types for malts much to be gained from Norwegian malting methods Hops played such a minor role in the beer, that we shouldn't hope for too much Yeast very, very, very interesting. NTNU project interesting Juniper and herbs definitely interesting
89. Help! Do you know a farmhouse brewer? Do you know someone who has kveik? Do you have old recipes or written documentation? Please let me know!
90. 01 That's it! Thank you for listening If you found it interesting, my blog has much more http://www.garshol.priv.no/blog/beer/ See also my book about Lithuanian beer traditions http://www.garshol.priv.no/download/lithuania n-beer-guide/
91. Recipes and more info The Kaupanger beer: http://www.garshol.priv.no/blog/267.html Brewing the Voss beer in Voss: http://www.garshol.priv.no/blog/291.html Brewing the Voss beer at home: http://www.garshol.priv.no/blog/302.html Raw ale at Storli: http://www.garshol.priv.no/blog/297.html Alstadberger: http://www.garshol.priv.no/blog/298.html
