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I guess that before commercial yeast was available they would use what they used for brewing beer. But making moonshine is only a 4-500 years old tradition in Norway so if they have been able to keep the strains alive for longer it was probably initially used for beer. But any norwegian farm...

Most of the moonshine from the 50s and to present time was probably made using regular bread yeast. If kveik was used for this as well I don't know, but I don't think that was the initial purpose.

In the beginning of 1950s there was about 200 000 farms in Norway and about 3 000 000 people. Demographics in Norway have been different than in the rest of Europe. A lot of small farms and not that many people working on large farms. Most of these farms brewed their own beer but not in large...

I think the number is way too small, in the 1950s I think almost 50% of Norwegians was living on farms and I think almost everyone was brewing beer (at least for Christmas). In the countryside nobody cared if it wasn't allowed to brew beer without malting your own grain. That's at least my...

Whether Norwegian farmhouse ale and kveik is better than anything else I believe is a question of preference. Like my opinion that Ægir is boring and that Nøgne Ø knocks their socks off 😀 But saying that Norway have no brewing tradition is plain wrong. But I agree that the quality hasn't been...

My first post, but feel I need to give some "inside information" about Norway and Norwegians 🙂 Alcholic drinks have been hugely important in Norway at least from the Viking age (first Norwegian written history I can think of). A lot of stories about drinking in Norse mythology and we had the...