For the Fifth Beer of Christmas, Chip shares a Norwegian-Style Farmhouse Ale that he brewed with some ingredients and techniques from his recent Norway trip, specifically infusing sparge and mash water with juniper and wood, mashing high, boiling long, and pitching rehydrated kveik at high temps. The beer turned out quite Christmassy indeed. God Jul!
It’s a very special Beer of Christmas as Chip and Barry sit down for a side by side tasting of two versions of their adored Samichlaus, a version from Brauerei Schloss Eggenberg in Austria and the version homebrewed by Barry for his 100th brew day (and Chop & Brew’s 100th episode). Chop & Brew
On the third Beer of Christmas, we’re getting into a Norwegian Smoked Raw Ale sent to us by fan and friend Martin Mæhle from Orkdal, Norway. This raw maltøl was fermented with Vinje kveik (#53 in the kveik registry) and brewed with alderwood-smoked malt of traditional ales. Show Chop & Brew some holiday cheer at
