2016-09-28 14:54:00 CETOn the morning of the second day of the Lithuanian brewery tour 2015 we stopped by a small and little-known brewery called A. Grigonio. It's literally just a few hundred meters from Jovaru Alus. As far as I know, it's a farmhouse brewery in the same vein, but I never got to see it. Vidmantas said the owners were not at home, and so a tour wasn't possible.
2016-09-17 12:03:00 CETYesterday I finally got a copy of my new book on Norwegian farmhouse ale. I've written books before, but this one is different. So many emotions, such hopes and dreams, now suddenly materialized as a lump of pulped wood and glue. It's been my baby for a long time, and now it's suddenly going to be flung out to the public.
2016-09-11 13:41:00 CETEventually we ran out of breweries to visit in Pakruojis, and started discussing where to go next. I told Vidmantas I've always wanted to visit Kupiškio, but he didn't want to go there. I explained that the very first Lithuanian beer I had was from them, and it really blew me away. It's what really kicked off my interest in Lithuanian beer. Vidmantas looked at me queerly, then said, "well, let's try," and started the car, heading east. (This is part 7 of the Lithuanian brewery tour 2015.)
2016-09-06 16:30:00 CETThe Norwegian University of Science and Technology (NTNU) in Trondheim started doing research and courses on brewer's yeast a little over a year ago. I figured this was good timing, and asked them if they wanted to do research on kveik (Norwegian farmhouse yeast). The answer from professor Per Bruheim was immediate. Yes! They would love to have some Norwegian yeast to work on. So I've been sending them all the yeast I could get my hands on.
2016-08-28 14:12:00 CETAbout a kilometer from Jovaru Alus, in Pakruojis itself, lies another brewery, called Davra. The moment we pull into the brewery yard I see that this is something else entirely. We're looking at a modern brewery building, not a barn, and clearly much larger than the farmhouse breweries we've been visiting. We're met by two men, probably father and son, in modern business suits. These are the owners, ready to take us on a tour of the brewery. (This is part 6 of the Lithuanian brewery tour 2015.)
2016-08-21 14:14:00 CETAs a favour to me Vidmantas had left the most interesting brewery as the last of the day, so that we could spend more time there. We stopped the car in the yard between the brewery/barn and the house, and got out, to be greeted by angry barking from a tiny little dog tied to a doghouse made from a wooden beer keg. Another dog, looking exactly like it, came to peer at us curiously, but didn't bark. Then the brewer herself, Aldona Udriene, came out of the house to greet us. She immediately explained about the dogs. The one chained up was the "angry dog". He doesn't like visitors, but the other dog was the "good dog," which is never rough with anyone. (This is part 5 of the Lithuanian brewery tour 2015.)
2016-07-31 12:01:00 CETFrom Panevežys we drove to Biržai to visit a completely different type of brewery. This was Širvėnos bravoras, one of the two breweries producing the Dundulis brand beers. We got out of the car and poked around, trying to find someone to talk to. Eventually we entered the brewery and found the brewer, Simonas Gutautas, busy measuring out juniper berries for a beer they were brewing. It turned out to be the festival beer for the Mėnuo Juodaragis culture festival. (This is part 4 of the Lithuanian brewery tour 2015.)
2016-06-19 13:21:00 CETThe breweries are pretty close together here in Panevežys. Ten minutes after leaving Piniavos we arrive at the next brewery, Su Puta. And let me at once add that in Lithuanian the name means "with foam." I ask Vidmantas whether he knows what it means in Spanish, and he answers with a sigh that "Yes, I know. Everyone keeps telling me." So I shut up and follow him through the gate. (This is part 3 of the Lithuanian brewery tour 2015.)
2016-06-09 15:11:00 CETVidmantas stops the car outside a nondescript gate bearing a small faded sign with the single word "Alutis." It means beer, but with an affectionate diminutive ending. "Alutis," echoes Vidmantas with a satisfied sigh. I assume he's thinking of his online moniker, "Vidma Alutis." Beyond the gate a fierce growling and barking breaks out. Vidma tells me all Lithuanian farmers kept dogs, to guard against strangers and intruders. (This is part 2 of the Lithuanian brewery tour 2015. Yeah, I'm a year behind. Sorry.)
2016-05-01 18:11:00 CETUntil recently, the city of Kaunas in Lithuania was home to three breweries all named Apynys. The name means "hops," which is probably why it's so common. Now, however, there are only two breweries named Apynys left, a few kilometers apart on the outskirts of the city. I visited them on a guided tour with BeerTourism.lt, in an attempt to learn more about Lithuanian beer so I can improve my guidebook.
2016-03-13 12:03:00 CETThe small town of Aizpute, in western Latvia, is home to SERDE, which calls itself an "interdisciplinary art group." Their focus seems to be mostly art, but they also study traditional culture, including traditional brewing. They've travelled around Latvia finding and interviewing traditional brewers, and then brew recreations of these traditional beers now and then in the summer. So I invited myself along to see what I could learn.
2016-02-14 12:45:00 CETIn older times there were a whole host of detailed social customs around the drinking of beer, but the only one I'm aware of that has survived into the present day is oppskåka. Oppskåke is a party for friends and neighbours held after primary fermentation, when the beer is transferred from the fermenter to the cask. When Terje invited me to brew with him, he also invited me to stay until oppskåka, since that was only 48 hours after the brewing.
2016-01-03 14:15:00 CETTerje learned to brew from his uncle when he was 16, while helping him on the farm during the summer. While we were waiting for the beer to finish fermenting, we drove off to Hornindal to meet him. His uncle lives in the tiny valley you see in the photo above. It's essentially a small notch in the sheer cliffs along the north side of the lake (Hornindalsvatnet). The only inhabitants there now are Terje's uncle, Rasmus, and another family.
2015-12-26 11:35:00 CETI tried a Hornindal raw ale at a tasting with friends, and was blown away, for two reasons. The first was that the flavour was nearly indescribable. The second was that it was so good! The consensus was that it felt like a step up from the Cantillon we had before it, and the top-notch Belgian we had after it felt like a step back down. So this really was a world class beer, fit to compete with just about anything.
2015-12-01 16:35:00 CETDriving through the pass after Notodden, I could see the landscape changing. The hills had given way to real mountains with snow on their caps. It was the last day of May, and the fresh snow was almost blindingly white in the sunshine. I was leaving flat, prosperous eastern Norway for the mountainous region of Upper Telemark, a part of the country that used to be quite remote.
2015-11-21 13:09:00 CETThe guys I visited in Morgedal were definitely brewing traditional farmhouse beer, but they bought the malts. I'd read a lot about the old techniques for malting, but hardly ever seen any of the old malting equipment. So before going to Telemark I'd tried calling various museums to see if they had anything I could look at. That didn't really lead to anything, and I told Terje and Halvor about how disappointed I was. Terje then offered to show me his malt house, because there's one still standing on his farm.
2015-10-29 14:00:00 CETThe farmhouse survey showed that brewing in Telemark was still alive in the 1950s, but for a long time I thought it had died out. Then I found a video from the 1980s showing a recreation of farmhouse brewing. And then, on Facebook, I found something called "Morgedal susle og ølbryggarlag". In other words, Morgedal brewing association. Their photos of steaming wood-fired kettles full of juniper left no doubt: farmhouse brewing was still alive. So to learn what was going on and how they were brewing I contacted them via Facebook and invited myself to come and brew with them.
2015-10-17 12:19:00 CETThe series on yeast taxonomy now ends with a post on the various species in the Saccharomyces family. If you don't know what a genus is, or what, exactly, Saccharomyces is, read the first post in the series. The family contains two members most people know very well, and then a whole series of lesser-known members.
2015-09-18 14:43:00 CETThe increasingly inaccurately named series on yeast terminology continues with a post diving into how, exactly, hops prevent bacteria from infecting beer. I realize now I should have called it "the microbiology of beer," but too late. Anyway, in essence, bacteria can't handle alpha acid, and the IBU scale measures the amount of alpha acid in the beer, so higher IBU = more bacterial resistance. It's the details of how this happens that is interesting, however.
2015-09-05 15:28:00 CETWe continue the series on the family tree of yeast with a post on bacteria. As I explained in the first post, bacteria are very different from yeast, but they are still important in beer. (Yes, I should have thought of a better title while I was still doing part 1. Ah well.)