This recipe comes to us from Lawton Boone and Jackson Stucker, homebrewing buddies from the Chicagoland area. It was inspired from Jørund Geving’s Stjørdalsøl in Lars Marius Garshol’s book Historical Brewing Techniques, taking the traditional Norwegian farmhouse recipe and brewing it using ingredients available in the U.S., namely Nordic-inspired alderwood-smoked malt from Sugar Creek Malt
Roar Sandodden’s såinnhus. Skatval, Stjørdal, Norway. The malt for this traditional Norwegian farmhouse is dried over alderwood smoke in a såinnhus similar to this. (Photo: Lars Marius Garshol) Photo & Recipe Reprinted with permission from Historical Brewing Techniques: The Lost Art of Farmhouse Brewing by Lar Marius Garshol (2020, Brewers Publications) Jørund’s stjørdalsøl won the Norwegian
Shorelunch Campfire Red (left) with Shorelunch Extra Premium on-set for episode shoot somewhere in Northern Wisconsin Shorelunch Campfire Red drinks malty smooth with big smoky notes of campfire and smoke-dried meat. It’s truly a bonfire in a glass. It was brewed in collaboration with Nate P. and Errrk from the epic fishing and cooking webshow,
