Traditionally farmers couldn’t afford a copper kettle big enough to boil the whole batch, so they would use a smaller kettle to isomerize the hops. The mash and lautering tons were made of wood. They could use hot stones to help heat the mash but the stones wouldn’t sustain a boil for very long.
I’m finding raw Pilsner beers give a very pleasant malt flavor. It taste the way fresh milled Pilsner smells. If you pair it with a pretty fast acting yeast like Kveik or other Northern European yeast, you can get super fresh beer. Beers that are going grain to glass in less than 7 days.
I really enjoyed the last pils beer I made. My blend has a couple Lactic Acid Bacteria. One way to stop them is to add hops. So to get the same raw pils flavor and inbibit the LAB, I make a hop tea. Whether it was know or not, it seems farmers in Northern Europe used hops to the same effect. Along with drying yeast, farmers in Northern Europe seemed to be able to make clean beer without the aid of modern technology.
I like to try a lot of processes out and see how they fit my style of brewing. It could come out ****, but you never know until you try.