The Kviek yeast wheel in the top middle photo should get the science beer geeks excited but what is super cool if author Lars Marius Garshol can make it work, is conjuring up old practices and lore and explaining it to a modern generation.
Here is the elevator pitch for this new book, “Equal parts history, cultural anthropology, social science, and travelogue, Historical Brewing Techniques describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration.”
This sounds like a fun way to get “outside” the house by book instead of plane.
