With good help from my Estonian translator friends the farmhouse brewing database is now up to 20,000 data points. Beginning to get somewhere now.
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Als antwoord op @JonMarcStanley
This is a database of stuff like grain types, malting methods, brewing processes, hop amounts, herbs used, etc
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Als antwoord op @larsga
Traditionally in Scotland it was myrica gale and heather for herbs and very few hops
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Als antwoord op @JonMarcStanley
How do you know?! Very serious question.
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Als antwoord op @larsga
Bog Myrtle is the English name. Hops were essentially English and so had to be imported, while barley was local and fuel very cheap. So the beers developed along that line, malty and cold top fermented and quite low attenuation. It was gruit for centuries, north Scotland was Norn
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Als antwoord op @JonMarcStanley
You did have hot- and fast-fermenting yeasts until quite recently, though. Whether those were kveiks nobody knows.
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Any you know of? I guess that's where the whisky yeasts came from. Apparently Ebbegarden makes a nice distillate...
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