Abstract
Historically, farmhouse brewers made beer from their own grain all over northern Europe, using yeast they maintained in the local community. Previous authors have commented on the unusually high pitch temperatures, but no systematic study had been conducted to date. Based on documentary accounts and interviews, this study reports that high pitch temperatures were dominant in farmhouse brewing, and that roughly 60% of farmhouse brewers probably started fermentations at temperatures close to body temperature, according to a survey of 293 independent accounts of farmhouse brewing practices in ten different countries. This also suggests, but does not prove, that farmhouse brewers fermented their beer at very warm temperatures.
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