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
The free-standing stick test - not enough water yet!
First step done - cover and let sit for "some time" - tick tock
Preparing second barrel with tap for the transfer
Attaching the Tap
the hand carved "filter"
Placing filter in barrel
Cover filter with Juniper - Nature's filter
Transferring hot water and barley to second barrel
Pouring the barley and hot water into second barrel
Place wort into empty copper pot
Bringing wort to a boil
90°C - getting there
Adding the hops at different intervals for aromas
Cooking the wort
Not just beer making!
Sterilizing mesh filter with juniper
Preparing barrel for transfer of cooked barley & hops - almost there!
Pouring the cooked barley & hops into the fermentation barrel
Starting to look, smell & taste like beer - sans alcohol!
Cooling the cooked barely & hops to around 18°C with water cooled coil
Fermentation!
"That's the way we did it"
oh my gosh! they’re in Norway?
It’s incredible for me! I knew that the alambic method in Gueze, Belgium remained authentic (at Girardin house) and natural fermenting…but this guys are crazy!
I have few friends that make some “artisanal” beer here in Italy, but they buy all: malt, luppulus, yeasts…
This is the way!
Can you send some samples?
Amazing!!! Forgive my ignorance but does all this boiling not kill the yeast? Yes send some to Italy, I’m very curious about this.