Abstract
Historically, farmhouse brewers made beer from their own grain all over northern Europe, using yeast they maintained in the local community. These brewers generally fermented their beer very briefly before racking it. Based on documentary accounts and interviews, this study finds that roughly 50% of farmhouse brewers fermented 24 hours or less, and 75% 48 hours or less, according to a survey of 285 independent accounts of farmhouse brewing practices in 12 different countries. This suggests, but does not prove, that farmhouse yeasts fermented faster than modern brewing yeasts.
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