Recipe: Spydeberg Farmhouse Oat Ale 1779
Based on a description from Norway in the late 18th century, this recipe represents the practicality of local farmers at the time—and the grist is 100 percent oats, which would’ve been malted in a smoky kiln.
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The Expanding Maltiverse (Spring 2025)
From innovative barrel-aging to brewing with rice, smoked malts, and modern chicha—discover the flavors and techniques shaping craft beer’s next frontier.
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