Konnjøl - Tradisjonsbrygging (Traditional Norwegian Grain Brewing)

[@BruceEngebretson]

This was such a treat. In the 1980's I spent many days with a man born in Horningdal Norge in 1884. Several times he described how he would make beer in Norway and during prohibition in Minnesota, what you have presented here was JUST as he described, except he used straw to strain the mixture, rather than a piece of material. Tusen Takk!

Thank you for watching! Hornindal (or Honnjdal as we call it locally) isn't all that far away from me actually. In times past they were famed for their beer making and scythe smithing. (Their municipality Crest bears 3 scythes) Fascinating how similar his process was, and that you remember it so well. I am curious, how did you happen to stumble upon this rather recent upload? ☺️

[@BruceEngebretson]

The algorithm. I don't spend much time just surfing, but had a cold and was being lazy. I do research old ways, I weave on looms built by immigrants, one I use was built by a man from Honnjdal in 1890 or so. The man who made beers father "pounded out scythes day after day". Do you know who I could contact to buy one and have it shipped?

​@@BruceEngebretson If I could be of any assistance I would, but sadly I don't think any local smiths make scythes anymore, the closest contemporary equivalent would be a "Hamre Ljå" Send me an email if you want any help.

[@BruceEngebretson]

Good enough! That info is great and I will order one quickly before the tariffs kick in! We should have never have left. One last thing, Sievert, who brewed beer, told me a lot of stories, about famine and plague, and trolls that live in mountains, but on story he always told with seriousness, about he being a man in his 20's, when on the ship coming to America, he saw for the first time people putting butter on white bread. He said he was stunned by the excess. I love your films, my kind of sick humor, if you will. I will be watching, Thanks again, Bruce

@@BruceEngebretson Better hurry then! (And possibly move back before that's restricted too... ) I think the butter consumption has increased since Sievert left for the States, I enjoy it in excess for sure, only real butter though, no margarine for this dairy farmer. Thanks again for watching, and it is fun that this video has exposed you to the rest of what my varied channel has to offer. Anything and everything from farming to an annual Halloween-film. The most recent Halloween-films have subtitles now, I also added English subtitles to THIS video last night, they should work now, if needed. How's your Norwegian? Sincerely Bjørn Johan

[@BoondocksVikingGaming]

Fabelaktig! Ein gløymd kunst.

[@fdsdfsdf23]

Veldig gøy å se. Spesielt det gamle utstyret. Takk for deling!

Takk for tilbakemelding, og ikkje minst at det vert sett so stor pris på.

[@trondrasmussen4399]

Veldig moro å se . Flott at noen opprettholder de gamle metodene for å brygge øl. Hvilken kveikgjær ble brukt ? Ferdig utgjæret på ett døgn ? Jeg har nettopp satt et øl med Saure. Det ble ferdig på ca ett døgn. Gjæret på 33 grader. Hvor stort utbytte blir det på maltet i forhold til det maltet vi kjøper på butikk ? Takk for at dere laget denne videoen.

Sjølv takk, veldig kjekt med tilbakemelding frå dei som ser på, og ekstra kjekt at det vert sett pris på at dei gamle tradisjonane vert tekne vare på. Og derfor vert det vanskeleg å gi gode svar på resten av spørsmåla, eg eksperimenterar ikkje, bryggar på same viset kvar gong og kan ikkje svare noko fornuftig på utbyttet kontra kjøpemalt. Gjæra er garden si gjær som har vore brukt oppatt i lengre tid. Oss tørkar og frys gjæra til neste brygg. Har aldri kjøpt gjær. Som regel har den gått ut (ferdig utgjæra) ila eit døgn.