Brewing Viking Stone Beer (Susan Verberg)
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- čas přidán 12. 05. 2021
- A demonstration of the brewing of all-grain beer using hot rocks as the main heat source, using mostly wooden equipment.
Susan Verberg
medievalmeadandbeer.wordpress...
Resources
How stone beer was brewed
www.garshol.priv.no/blog/361....
Iron Age stone brewing demo
medievalmeadandbeer.wordpress...
Stig Seljeset and friends brew a traditional Hornindal kornol as part of the Norsk Kornolfestival 2020
medievalmeadandbeer.wordpress...
Norsk Kornolfestival 2020 - part 1
• Norsk Kornølfestival 2...
Norsk Kornolfestival
www.norskkornolfestival.no/en...
#EXARC #ExperimentalArchaeology #demonstration
Super video 👍👍👍
A good way to show it. I will also brew stonebeer-Steinøl🇳🇴🌾🍺
Amazing brew day.
Great piece of information, thank you!
Fantastic and fascinating! Very glad to have found your videos!
Excellent video. Great tips for my take on a historical steinbier.
Deze manier van brouwen was mij niet bekend. Ziet er goed uit. 🍻
Very clear video, thank you a lot for this work
Excellent video!
Exotic....nice😊
I'm surprised that a culture so reliant on sheep never got into using wool to make felt filters like other cultures do.
Such an interesting process!
Juniper filter was too easy to make and it was fed to animals later. That's why it was still used very recently, in the soviet baltics.
Very interesting, thank you. I wonder if you might consider briefly dunking the hot stones in some other water first, in order to clean the ash off, before adding to the mash. I understand this is the practice for Himalayan hit stone baths.
Juniper is tastier in beer than wool. No offense to sheep or the wool. It's my preferred material for blankets and clothing.
A muler praticamente passou a temperatura de mostura fervendo o mosto com as pedras provavelmente desnaturado as enzimas que convertem o amido em açúcar. E colocou a levedura do starter pegando fogo certamente matando elas..Só eu vi isso ou estou errado?
The wort around the stone denatures and becomes caramel yes, the rest of it does not. Thst is why she stirs and has a thermometer. Also Kveik yeast can work at high temperatures, so it was probably fine at the fire.
Also remember that farmhouse ale was very different from current beer!
160 to 170 F is a pretty high mash temperature, yes.
you lost me at the micro plastics wow holy shit