Norwegian Farmhouse Ale and Craft Beer
The farmhouse and craft revival: Norway's farmhouse ales (maltøl, with juniper infusions and kveik yeast) and its modern craft beer — plus the home-distilling saga (hjemmebrent, long illegal, long practiced) that akevitt's taxes created.
What it is
The farmhouse and craft revival: Norway's farmhouse ales (maltøl, with juniper infusions and kveik yeast) and its modern craft beer — plus the home-distilling saga (hjemmebrent, long illegal, long practiced) that akevitt's taxes created. Origins: farmhouse brewing with farm-grown kveik yeasts is documented for centuries in western Norway (vossaøl, stjørdalsøl); modern craft (Nøgne Ø, from 2002) took it global. Made from: barley malts, juniper branches in the mash water, kveik yeast fermented warm and fast. How it's made: 1) Infuse hot water over juniper. 2) Mash and boil with the juniper water. 3) Ferment with kveik at high temperature. Served: at farm celebrations (the raw ale, råøl, unboiled in Sogn) and craft bars in Oslo. Flavor: juniper resin, orange-peel kveik esters, smoke (in some traditions). Strength: 5-9%. Culture: kveik yeast became the world's brewing sensation in the 2010s — Norwegian farm tradition, global science. See also: Norwegian Akevitt (Linie).
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