Lars Marius Garshol

Lars Marius Garshol documents farmhouse brewing as a living body of knowledge rather than a vanished curiosity. Historical Brewing Techniques follows his fieldwork among brewers in Scandinavia, the Baltic region, and eastern Europe, where local methods survived outside industrial production. He explains practices involving juniper infusions, raw ale, oven-baked mash, keptinis, and kveik, the diverse family of Norwegian farmhouse yeasts that helped bring his research to a wider brewing audience. Brewers Publications issued the book in 2020 after Garshol had spent years visiting remote brewhouses, recording processes, and maintaining a public kveik registry. His background as a software engineer sits beside sustained work in brewing history, including articles and scientific collaborations on traditional yeast cultures. The book combines history, cultural anthropology, travel, and practical observation, showing how equipment, grain, heat, and community custom shaped regional beer. Garshol's emphasis remains on what brewers actually did, including methods that challenge modern assumptions about fermentation and style.