norwegian farmhouse yeast
he doesn\u0027t know what hops he uses. it is not near the sea so was very isolated until the 1950s. insects leave branches one or two days after they\u0027re picked. homebrew fermented with muri at 40c/104f. four and a half years ago. img_1554jpg. \u201cmen\u0027s love\u201d, aparently.
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