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Saisons to Try From TRVE Brewing Co.: A Present For Those Who Are Present, Melissa, and Seven Doors In Europe, large scale professional brewing has been mainstream for merely the last 700 years or so. Before that, virtually since the dawn of civilization, malting and brewing were typically done by regular farmhouse folk. So, to understand the history of beer, we need to understand farmhouse brewing and farmhouse yeast. Nordic and Baltic feast ales are very drinkable and on a sweet side. If the beer goes sour, the beer is dumped and the brewer reverts to yeast that doesn’t make beer sour.

a b Ogle, Maureen (2006). Ambitious Brew: The Story of American Beer. Orlando, Florida, United States: Harcourt Books. ISBN 978-0-15-101012-7.The inclusion of some grains such as corn and rice is often viewed as making less of a flavour contribution and more of an added source of fermentable sugars. Rice in particular "is considered by many [craft] brewers what the nasty industrial brewers use to water down their beer". [12] Water is the main ingredient in beer, and, though water itself is flavourless, the chemical composition can have an influence on the finished taste; indeed, some brewers regard it as "the most important ingredient in beer". [13] In particular, two styles of beer are especially noted for their water chemistry: pale ale, for which the process of Burtonisation is widespread; and Pilsner. Although beers using naturally dried malt would have been pale-coloured, by the 17th century most malts in Europe would have been dried over a fire, resulting in a dark coloured beer. When coke started to be used for roasting malt in 1642, the resulting lighter coloured beers became very popular. By 1703 the term pale ale was starting to be used, though the beer it described was a lightly hopped ale, very different from more bitter modern versions. This tartness might be also related to raw ales (I guess that’s what your beers are?). They are less sweet than boiled-wort beers and for this reason I brew them stronger, with gravity 1.070 or more. Low final gravity can increase tartness. Also kveiks drop pH more that brewer’s yeast and that might add tartness. Based on my tests brews, pitching very low amounts of yeast, such us 1 g of dried kveik for 20 liters, seem to produce more tart tasting beers. Reply

What’s the Difference Between a Farmhouse Ale and a Saison? Photography courtesy of John A. ParadisoFarmhouse Yeast Descriptions lists my personal opinions on matching various kveiks and Lithuanian yeasts for beer flavors. Norsk Kornølfestival in Hornindal Norway is probably the only beer festival solely dedicated to farmhouse beer. There the variety of flavors from various kveiks is huge. Obtaining Farmhouse Yeasts Roger Pinon, ‘Recettes de bières de ménage en Wallonie et subsidiairement en Picardie’, in: Studium et museum. Mélanges Edouard Remouchamps, volume I, Liège 1996, p. 103-122.

The specific grains used in a particular beer is called the "grain bill". While just about any grain can be used, most beers use barley malt as their primary source of fermentable sugars, and some beer styles mandate it be used exclusively, such as those German styles developed under Reinheitsgebot. Some beer styles can be considered varietals, in the same sense as wine, based on their malt bill. [11]Top-fermenting yeast typically ferments at higher temperatures 15–23°C (59–73°F), producing significant amounts of esters and other secondary flavours and aromas, often resembling those of apple, pear, pineapple, grass, hay, banana, plum or prune. These properties were probably typical also for a large share of brewer’s yeast before the invention of single-strain laboratory techniques. In fact, genetic studies have revealed an old kinship between kveiks and brewer’s yeast. This is a fascinating story that is well documented in Historical Brewing Techniques and Larsblog.