Movatterモバイル変換

[0]ホーム

Jump to content

Farmhouse ale

Add links

From Wikipedia, the free encyclopedia

Beer brewed by farmers from their own grain

This articleneeds additional citations forverification. Please helpimprove this article byadding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Farmhouse ale" – news ·newspapers ·books ·scholar ·JSTOR(January 2022) (Learn how and when to remove this message)

A glass of Pihtla koduõlu, a farmhouse ale from Estonia

TheFarmhouse ale is an ancient European tradition whereby farmers would producebeer for their own consumption using their own grain. Most farmers brewed ales for consumption during Christmastime and/or work in the late summer, but those with a plentiful-enough grain supply brewed for everyday drinking. Farmhouse ales do not constitute a single beer style; they vary significantly in terms of theingredients andbrewing process used, both of which follow ancient local traditions.

Manymicrobreweries andcraft breweries in the present day market products as farmhouse ales, but in most cases, their connection with the actual farmhouse brewing tradition is rather tenuous. Breweries in Belgium and Northern France, for example, claim to sell beers derived from those traditionally brewed on local farms. This connection is not well-documented, however, and it is unclear how close these commercially-brewed offerings are to the farmhouse-brewed originals.

A notable exception are the commercial farmhouse breweries in Finland, Estonia, and Lithuania. These businesses brew on farms according to the ancient traditions, and some of them still usethe original farmhouse yeast.

History

[edit]

Farmers have been brewing beer from their own grain since long before the beginning of recorded history. Originally,^[when?] farmhouse ale was brewed all over Europe, but inclassical antiquity wine-growing largely displaced beer brewing in southern Europe. In northern Europe farmhouse brewing was gradually reduced by taxation, modernization, and convenient access to commercially brewed beer; in some areas, however, it never entirely died out.^[where?]^{[citation needed]}

Over the last decade there has been a resurgence of interest in farmhouse style brewing, partly driven by interest in the unique brewing methods and ingredients still in use. One example is the recent adoption ofkveik yeast in modern brewing.^[where?]

Varieties

[edit]

Jovarų Alus, a Lithuanian kaimiškas at Šnekutis bar in Vilnius

Many countries have their own variant of farmhouse-style beers:

Norway: Several styles collectively known as maltøl^[1]
Belgium:Saison andGrisette
Finland:Sahti, Kotikalja
France:Bière de Garde
Sweden:Gotlandsdricka
Denmark: landøl.
Estonia: koduõlu^[2]
Latvia: miezītis.
Lithuania: kaimiškas,^[3]
Russia: derevenskoye pivo (Russian:деревенское пиво), literally, 'rustic beer'.

References

[edit]

^Maltøl, or Norwegian farmhouse ale, Beer, 2014-10-11
^Brewing: In Estonia, a Farmhouse Tradition Survives, Martin Thibault, BeerAdvocate Magazine, Oct 2016
^Lithuanian beer - a rough guide, Lars Marius Garshol, 2014,ISBN 978-1502738523

Beer styles (list)

Ale

Lager

Other styles

Sour beer	American wild ale Berliner Weisse Flanders red ale Lambic Framboise Gueuze Kriek Oud bruin
Corn beer Fruit beer Banana beer Hard soda Hemp beer Ice beer Kvass Podpiwek Light beer Malt beer Millet beer Pito Root beer Rye beer Small beer Smoked beer Rauchbier Spruce beer Steam beer / California Common Tella

See also

Beer portal

Alcoholic beverages

History and production

History of alcohol	History of alcoholic beverages History of beer History of wine History of Bordeaux wine History of Champagne History of Chianti History of Rioja wine History of Sherry
Production	Alcohol industry Bathtub gin Brewing Brewery Malting Lautering Wort Yeast Distillation Drinking establishments Fermentation Simple syrup Yeast in winemaking Winemaking Yeast in winemaking

Fermented drinks by ingredients

Fruit	Apple Cider Banana Banana beer Banana wine Bignay Bignay wine Bokbunja Bokbunja-ju Grape Madeira wine Marsala wine Mistelle Moscatel de Setúbal Port wine Red wine Rosé wine Sherry Vermouth White wine Java plum Duhat wine Longan Longan wine Lychee Lychee wine Pear Perry Pineapple Tepache Plum Plum jerkum Pomegranate Rimon Prickly pear Colonche Various fruits Conditum Dubonnet Hippocras Jabol Mulled wine Nabidh Pruno Sangria
Cereals	Barley Barley wine Corn Mageu Pozol Tejuino Tesgüino Millet Oshikundu Tongba Rice Agkud Amazake Apo Beopju Brem Choujiu Chuak Dansul Gwaha-ju Hariya Makgeolli Mijiu Mirin Pangasi Rice wine Rượu cần Sake Sato Shaoxing wine Sonti Tapai Tapuy Zu Rye Kvass Sorghum Pendhā Multiple grains Ale Ara Beer Boza Huangjiu
Other	Agave americana Pulque Coconut and other palms Bahalina Palm wine Tuak Tubâ Tuhak Tunggang Dairy Kumis Ginger Ginger wine Galangal Byais Honey Bais Byais Kabarawan Mead Sugar Kilju Sugarcane or molasses Basi Intus Palek Tea Fermented tea Kombucha Various starches Cauim Chicha Parakari Ibwatu

Liquors by ingredients

Fruit	Apple Applejack Calvados Cashew apple Feni Cherry Kirschwasser Dates Araqi Fig Boukha Grape Arak Armagnac Brandy Cognac Pisco Zivania Juniper Gin Plum Slivovitz Țuică Pomace Chacha Grappa Marc Orujo Tsikoudia Tsipouro Zivania Various fruits Brandy Eau de vie Geist Himbeergeist Marillenschnaps Nalewka Oghi Pálinka Rakia Schnaps
Cereals	Barley Irish whiskey Japanese whisky Scotch whisky Beer Bierbrand Buckwheat Buckwheat whisky Maize Bourbon whiskey Corn whiskey Tennessee whiskey Rice Awamori Cheongju Cholai Lao-Lao Lihing Mixiang Baijiu Shochu Soju Sulai Rye Korn Rye whiskey Starka Sorghum Baijiu (Kaoliang liquor) Multiple grains Ara American whiskey Baijiu Canadian whisky Shōchū Whisky
Other	Agave Mezcal Tequila Coconut and other palms Arrack Laksoy Lambanog Sotol Dairy Arkhi Sugarcane or molasses Aguardiente Cachaça Clairin Desi daru Guaro Rum Seco Herrerano Sulai Sura Tharra Various starches Aguardiente Akvavit Bangla Horilka Poitín Shōchū Vodka