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	Comments on: Traditional Beer Making in Leikanger, of Course	</title>
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	<description>...spontaneously fermenting</description>
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		By: mart		</title>
		<link>https://vinosseur.com/traditional-beer-making-in-leikanger-of-course/#comment-252</link>

		<dc:creator><![CDATA[mart]]></dc:creator>
		<pubDate>Sun, 23 Jan 2011 17:26:27 +0000</pubDate>
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					<description><![CDATA[Amazing!!! Forgive my ignorance but does all this boiling not kill the yeast? Yes send some to Italy, I&#039;m very curious about this.]]></description>
			<content:encoded><![CDATA[<p>Amazing!!! Forgive my ignorance but does all this boiling not kill the yeast? Yes send some to Italy, I&#8217;m very curious about this.</p>
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		<title>
		By: Francesco Maule		</title>
		<link>https://vinosseur.com/traditional-beer-making-in-leikanger-of-course/#comment-251</link>

		<dc:creator><![CDATA[Francesco Maule]]></dc:creator>
		<pubDate>Sat, 11 Dec 2010 00:43:28 +0000</pubDate>
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					<description><![CDATA[oh my gosh! they&#039;re in Norway?
It&#039;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 &quot;artisanal&quot; beer here in Italy, but they buy all: malt, luppulus, yeasts...
This is the way!
Can you send some samples?]]></description>
			<content:encoded><![CDATA[<p>oh my gosh! they&#8217;re in Norway?<br />
It&#8217;s incredible for me! I knew that the alambic method in Gueze, Belgium remained authentic (at Girardin house) and natural fermenting&#8230;but this guys are crazy!<br />
I have few friends that make some &#8220;artisanal&#8221; beer here in Italy, but they buy all: malt, luppulus, yeasts&#8230;<br />
This is the way!<br />
Can you send some samples?</p>
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