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Vinosseur.com

…spontaneously fermenting

Traditional Beer Making in Leikanger, of Course

Copper pots over open fire

Juniper branches- nature's disinfectant - and ours

200 Year Old Barrel

Waiting for that magic 68°C

disinfecting the barrel with nature's gift

Pouring the barley into the barrel

Ahhh - 68°C - Ready to go

Adding hot water to the barley to release natural sugars

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Category: 9 WINE THOUGHTS, Traditional Beer Making in Leikanger

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