In the past, every village or farm knew how to brew beer from the raw materials they had on hand and that grew on the farm. Usually, beer was brewed during the harvest and stored over the winter and refreshed with it again when work resumed under the hot spring sun. Because the beer was boiled, it was considered safer than undrinkable water. From this custom, "country beer" or Farmhouse, the beer of the old European peasant population, has been preserved to this day. Today's microbrewers devote themselves to this style more than not by using an interesting selection of yeast, as the beer style is no longer closely associated with brewing on a farm or in the countryside and growing their own raw materials. It is usually a light, pale beer, in which you can find some interesting spicy note of a special yeast.

Among the latest big discoveries is a peasant tradition from Norway. Have you heard of kveik? It’s the Norwegian word for yeast. In brewing jargon, it also describes the style of beer brewed with this mysterious Norwegian yeast. Norwegians have known Kveik for a long time. It’s usually passed down from generation to generation by brewers, but somehow it’s managed to slip under the craft beer radar and only recently caught the attention of some researchers. This strain, or group of strains, produces interesting fruity and “funky” notes. It’s also known for its wide temperature range. It produces different esters and flavors at different temperatures.