Unleash the potential of traditional Norwegian brewing with Lars Marius Garshol, an internationally acclaimed beer enthusiast, author, and the leading authority on Kveik yeast. Join us for this insightful webinar as we unravel the rich history, deep cultural roots, and brewing techniques behind Kveik yeast.

Lars Marius will share his extensive knowledge about this unique strain, whose fermentation speed, versatility, and diverse flavor profile have made it a game-changer in the brewing industry. Learn about kveik's origin, its cultural significance, and the pro-tips on how to make it shine in your own homebrewed creations.

Whether you're a seasoned brewmaster, a hobbyist homebrewer, or simply a beer aficionado, this webinar offers a fantastic opportunity to deepen your understanding of the art of brewing and the marvel that is Kveik yeast. Dive into the rich world of traditional Norwegian brewing with Lars Marius Garshol and bring the magical flavors of Kveik into your brew pot.

Don't miss out on this opportunity to explore the secrets of Kveik yeast and elevate your brewing skills to the next level. Reserve your spot today!

●  The Rich History and Cultural Significance of Kveik Yeast: Discover the fascinating origin story of Kveik yeast, its deep roots in Norwegian culture, and its role in the traditional brewing landscape.

●  Practical Brewing Techniques and Pro-Tips with Kveik: Gain insight from Lars Marius Garshol's expert knowledge on how to best utilize Kveik yeast in your homebrewing process. Learn unique techniques to highlight the yeast's unique flavor profiles and fast fermentation properties

●  Understanding the Game-Changing Attributes of Kveik Yeast: Learn why Kveik yeast has revolutionized the brewing industry. Explore its key characteristics, such as fermentation speed, versatility, and diverse flavor profile, that make it an exceptional ingredient in a variety of brews.

Lars will answer your questions, during the second half of the event.

Michael "We're getting a Masterclass....."

Lou: "Great presentation Doug. Both educational and entertaining. I've learned a lot about a style I love!"

Rodney: "Thank you very much. Super informative. Cheers!"

Lars Marius Garshol is a world-renowned Norwegian author, software engineer, and beer enthusiast, best known for his ground-breaking research into traditional farmhouse brewing methods and yeast types, particularly "kveik." His work has significantly contributed to the international craft beer industry's understanding and utilization of these traditional brewing techniques and ingredients.

Garshol's fascination with brewing started in his early life, later propelling him to explore and document brewing traditions in Norway and other parts of the world. His engaging writing and meticulous research have won him several awards and accolades.

His pioneering book, "Historical Brewing Techniques: The Lost Art of Farmhouse Brewing," became an instant classic and a must-read for beer enthusiasts and brewers. It detailed the extensive fieldwork and exploration Garshol undertook in remote parts of Norway, where ancient brewing traditions have been kept alive.

Garshol's work with kveik, a group of Norwegian farmhouse yeast strains, has been particularly influential, drawing attention to their unique properties, such as high-temperature tolerance, fast fermentation, and diverse flavor profiles.

Today, Garshol continues to push the boundaries of brewing knowledge, promoting the preservation of traditional brewing practices, exploring innovative applications of age-old techniques, and sharing his passion and expertise with a global audience. He's not just a researcher or an author; he's a bridge between ancient tradition and modern brewing, constantly inspiring and educating others to see beer through a new, yet ancient, lens.

Lar's Latest Book: Ancient brewing traditions and techniques have been passed from generation to generation on farms throughout remote areas of northern Europe. With these traditions facing near extinction, author Lars Marius Garshol set out to explore and document the lost art of brewing using traditional local methods. Equal parts history, cultural anthropology, social science, and travelogue, this book describes brewing and fermentation techniques that are vastly different from modern craft brewing and preserves them for posterity and exploration. Learn about uncovering an unusual strain of yeast, called kveik, which can ferment a batch to completion in just 36 hours. Discover how to make keptinis by baking the mash in the oven. Explore using juniper boughs for various stages of the brewing process. Test your own hand by brewing recipes gleaned from years of travel and research in the farmlands of northern Europe. Meet the brewers and delve into the ingredients that have kept these traditional methods alive. Discover the regional and stylistic differences between farmhouse brewers today and throughout history.

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Mastering the Art of Kveik: A Deep Dive into Norwegian Farmhouse Yeast with Lars Marius Garshol