Dec 6, 2010
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
