Originally, brewers did not boil their wort, and about half of all real farmhouse brewers still don’t. Brewing textbooks say your beer will be sour, your hops won’t be bitter, and your beer will be full of protein if you don’t boil, but only the last of these is actually true.
Not boiling the beer gives the beer new flavors, brings out the taste of the malts more, and fills out the body of the beer. But using this technique for the best effect requires some extra insights, which this session will give you.
About the Speaker
Lars is a Norwegian software engineer who travels the world to learn more about beer. He spent five years researching various aspects of brewing at remote farmhouses throughout Scandinavia and the Baltic Countries. Lars is the author of several books on brewing, including Historical Brewing Techniques: The Lost Art of Farmhouse Brewing. You can keep up to date with Lars by following his blog, Larsblog.