Nordiske bryggere med traditionerne i behold

I bogen 'Alle tiders øl' af Per Kølster findes nogle fortællinger om andre der brygger, som man har gjort det hjemme og på gårdene i umindelige tider. Ved besøgene blev der brygget på livet løs og nedenfor findes fremgangsmåden beskrevet systematisk skridt for skridt og med det udstyr, som indgik i processen. Det er kompliceret at gengive, da der ofte foregår flere ting samtidig og fordi håndelag dårligt kan nedfældes i et skeme. Men alligevel, for den mere bryggekyndige kan skemaerne ´give et dybere indblik i de historier, som i bogen er beksrevet i almindelige ord. Og for fanatikeren er der jo mulighed for at afprøve det i praksis. Men læs bogen først!

Skemaerne er udarbejdet på engelsk og præsenteret ved 'Nordic Brewer Symposium' sept. 2006 afholdt på Carlsberg i København.

Jeg kan lige fortælle, at der ikke - udover i min bog - findes alment tilgængelige beskrivelser af hvordan der brygges 'derhjemme' efter traditionelle forskrifter. Materialet har således også på det nærmeste en værdi som antropologisk studium!

Som et resultat af det nordiske bryggersymposium har vi udarbejdet et forslag til en slags manifest for et begreb vi kalder Nordisk Øl. (eng.: Proposal for a “Nordic Brewers Public Declaration of Intentions” for the future work of making Nordic Beers.) Se forslaget her.

Brewing ‘Superior Old of Funen’ at Gerda Falk Rønne, Jan 2005

Fyn, Denmark

Ingredients: 30 kg pilsner+caramalt, brewers yeast (bottom-) in 5 l bucket, app. 1 kg hops

all from Albani Brewery in Odense + 3 kg brown sugar

	1	2	3	4
Time Day 1	Plastic drum mashing fermenting	Plastic drum straining	Gas-kettle boiling water and worth	other
1100			60 l water
1300	60 l water ⁰C + 30 kg malt 2-3 hrs		more water	4 l water and 1 kg hops boiling 2-3 hrs.
1500		mash + boiled hops	more water
	water for sparging 70 ⁰C	straining + sparging 45 l to brewkettle 40 l later directly to fermenter	more water
			45 l worth 1 hr
			more water from mash tun	De 40 l worth cooled in milk can to 18 ⁰C
1700	40 l from strainer 40 l from milk can more worth
1700	40 l from strainer 40 l from milk can more worth
1830	cooling App. 110 l			melting 3 kg sugar (’farin’)
2000	adding sugar and yeast at 18 ⁰C
Day 2-6	fermenting for app. 5 days
Day 6				beer is poured on closed milk cans maturing >10 days
Day 16				Result: 100 l beer

Brewing Gotlandsdricke with Leif Söderström, June 2005

Gotland, Sweden

Ingredients: 15 kg local fire-kilned malt from Helga + 7½ kg from and bakers yeast from

supermarked (like caramalt), fresh junipercuttings, hops, water from his own well

	1	2	3	4
time	Copper wood fired	Plasticdrum mashing and collecting	Strainer	Milk cans
1515	80 l warm water + 5 cuts of juniper	malt + ca 10 l cold water kneading	drum, bottom and tap covered with a flye net
1540	boiling yellow	20 l hot water + kneading
1550	scalding juniper	stirring	juniper on net
	5-6 l ->	more water, stirring	mash
	2 x 5-6 l ->	emptied	2 x 5-6 l boiling water
1600	more warm water	ready	mashing
1715	6 l ->		+ 6 l, sparging
	6 l ->	worth collecting	straining
1730	6 l ->	worth collecting	sparging	scalding
1745	20 l -> + more water	worth collecting tasting to control sparging	+ sparging 20 l straining continued	emptied
	juniper away	worth collecting	straining continued
1805	emptied	worth collecting	sparging 20 l straining continued
1810	worth	worth to copper	straining continued
1830	more fire		80-90 l collected
1850	boiling, scimmed		a weak brew was traditionally made by sparging with more water
1900	25 g hops added 4 kg sugar stirred slight cooking			poured into two milk cans
1912	emptied
2045				cooling
2130				5-10 g yeast
3+3 days	Careful fermentation. Leif controls the process by listening. The cans are put into a refrigerator at 8 ⁰C if the fizzing sound is too strong. During summertime this normally happens after 3 days. During winter the cans stay in the warm cellar.

Brewing ’Stjørdals-maltbeer’ with Morten Granås, Stjørdal, Norway

Ingredients: Malt 25 kg fire-kilned in a ‘såinnhus’, juniper, hops from the pharmaci (Lupuli flos), sugar 5 kg.

	1	2	3
time	Copper wood fired	Lauter tun plastic drum	Milk cans + plastic drum fermenter
day 0	50-60 l water stirred with crushed malt and juniper
day 1 0700	Strong fire to raise to 55 ⁰C Stirring at 55 ⁰C to keep this temperature at least 15 min
0750	temperature raised to >80 ⁰C
0755	mash to lauter tun	mash + hops
0800	empty cleaned	tap checked very bitter taste
	35 l water and juniper
0830	boiling and moved to lauter tun	juniper-water
0850	boiling more water to lauter tun	plastic drum full 100 l
0852	heating worth	straining
0930	skimmed, sugar ½ kg / 10 l worth stirred in	straining
	skimmed again careful when hard boiling
0945			poured in to the cans and placed in cooling basin
1100			when 27 ⁰C + 25 g bakers yeast, stirred more to reach 25 ⁰C
day 2			fermentation in brewhouse
day 7-10			tapped on 2½ l plastic bottles

Brewing ’sahti’ with Antti and Paula Ilomäki at Lahti, Finland

Ingredients: Malt: 20 kg sahti from Viking, 2 kg ryemalt, 2 kg rye, 5 kg sugar, juniper and yeast (sahti yeast)

	1	2	3	4
tid	Water boiler	Copper	Strainer Kuurna	Milk cans
0600	heating water	Warmed	Rengøres med enebærvand
0845	3 x finger	1 bucket water + malt + kneading
0920	2½ x finger	water + kneading + stirring
1005		water + rye + strong stirring
1045	boiling	2x boiling water + a little cold water + stirring
1125	boiling	water stirring
1220	boiling	water, skimmed
1245	boiling	water
1314	boiling	water (app 60 ⁰C?)
1348	hot water	water gradual heating to boil the mash	preparing with wooden sticks, juniper and rye-straw
1530	hot water	more fire	preparing with wooden sticks, juniper and rye-straw
1545		mash to kuurna	straining starts	can filling
1600	<- 5 l <- 3 l	cleaning	sparging with some boiling water	I alt ca. 50 l
1630		worth heated + sugar, boiling 10 min		worth to copper
1715		worth to cans		cans in cooling basin, yeast cultivation
Day 2				yeast on in the morning at 8 at 5 ⁰C and increased to 8 ⁰C
day 22				Drinkable

Brewing real alus with Julius Simonaitis, Kalneliskis, Litauen

Ingredients: 36 kg own malt, 3 kg sugar, 1 kg own hops, 1½ l glass of local yeast

	1	2 / I + II	3	4
time	Copper	Woodden Mashtun fermenter I+II	Woodden Strainer	Other different buckets and casks
1140	heating water	cleaning
1230	+ 3 bu	+ 3 bu + some hops		crushing malt, finding hops
1245	+ 2 bu	+ 2 bu adding malt and stirring	cleaning
1305	+ 2-3 bu	water till the paddle will fall by it self, more hops	the art of preparring the strainer	bucket with hops + boiled water
1340	+ 4 bu			boiling hop extract
1440		emptied	mash
1447		3 b worth in I	straining clearing	25 l casks woodden cleaned with cold water and boiling hop extract
1500	+ vand	II cleaned + ½ bu hop extract	+ 3 bu water
1515	more water		2 bu	2 bu worth cooling in water, yeast with worth + 2 kg sugar
1600	more firing			more hops and sugar
1607		2 bu worth in I		2 bu cooled worth
			straining	worth on bucket with boiled hops (A) cooling worth on bucket with fresh hops (B) cooling
1620	more water and firing			B stirred without cooking - aromahops
1745		I already active
1800	More	I + more cooled worth and sugar	3 bu -> + 3 bu hot water	1 bu to (A) and 1 bu to (B), 1 b after stirring with sugar to I
2040		Strong activity A+B on I 1 bu on II
2100		½ kg sugar + yeast stirring in I+II	3 bu in A and B
2130			Last bu in A
2300		A and B on II	A and B cooling
day 2 0700		I strong fermentation II fermentation
1000		Match-test More hop-extract
1300			Poured in casks and left in the cellar to mature as mens alu and womens alu

Brewing ‘Superior Old of Funen’ at Gerda Falk Rønne, Jan 2005

1

2

3

4

Time

Day 1

Plastic drum

mashing fermenting

Plastic drum

straining

Gas-kettle boiling water and worth

other

water for sparging

Day 2-6

Day 6

beer is poured on closed milk cans

maturing >10 days

Day 16

Result: 100 l beer

Brewing Gotlandsdricke with Leif Söderström, June 2005

4

Milk cans

Brewing ’Stjørdals-maltbeer’ with Morten Granås, Stjørdal, Norway

Brewing ’sahti’ with Antti and Paula Ilomäki at Lahti, Finland

Kuurna

Brewing real alus with Julius Simonaitis, Kalneliskis, Litauen