Rural Norwegian Ale
Posted by Eric Fretheim - Thu 10/8/98 14:21

A while back I read an article about rural Norwegian homebrewing, which sounded incredibly primitive (including a very primitive malting technique) but didn't go into the details about specific gravity, hopping levels, typical colors, etc. that would allow me to make the brew my ancestors drank. (Actually, they use juniper berries instead of hops: I was going to add a small amount of aged hops in my recipe as well as the juniper.) Modern Norwegian beers seem to be all lagers, and mostly imitations of German styles as best as I can tell, so they are no guideline. Anyone out there have a guess where I can find some more information?

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