Norway

An American brewer in Norway inspired by English flavors is producing some of Europe’s most sought-after barleywine, with a new blended vintage appearing once a year. Here, brewmaster Mike Murphy explains the philosophy behind Paragon and offers practical tips for brewing your own.

Long to mash and boil yet quick to ferment, these robust, juniper-tinged, barleywine-strength ales represent a farmhouse tradition worth celebrating—and you can raise a glass just a few days after brewing.

Lars Marius Garshol transports us to rural central Norway, where cooperatives of devoted brewers make an intense type of local ale from their own home-smoked malts.

From remote Setesdal, Norway, Torkjel Austad launched his Bygland Bryggeri so that more drinkers could experience those hard-to-find traditional farmhouse ales. Here, he explains how it happened—and shares practical tips for brewing your own.

From the stark, isolated valleys of western Norway, this traditional farmhouse beer brings together juniper and kveik while skipping the boil. (The yeast scream is purely optional.)

In various places around the world, brewers are choosing to limit their choices and root their beer in its place. In the first part of a triptych, here’s a look at Norway’s Eik & Tid and its kveik-fermented, oak-aged, mixed-culture raw ales.

The Oslo-based author and researcher of heirloom yeasts and traditional brewing techniques talks about game-changing kveik, lost farmhouse beer styles, and more.

Ben Saller, head brewer and cofounder of Burnt City Brewing in Chicago, has used kveik to ferment a range of styles. Here he explains its flexibility, while also keeping its traditional origins firmly in mind.

The world’s brewers have had a few years now to play with the unusual, high-performing, previously little-known heirloom yeasts from Norway. So, what have we learned about what they can do?

Here is our review of the new book by Lars Marius Garshol, whose research on traditional kveik, raw beer, and other traditional techniques has shifted the paradigm on farmhouse brewing.