Small production, traditional farmhouse-style beers have been preserved better in the Nordic and Baltic countries than elsewhere in Europe, though the tradition also spills over into the earthy, coarse-grained Dutch Kuit (also Kuyt or Koyt), a beer that can appear in a variety of forms. 


Pihtla Ölleköök on the island of Saarenmaa in Estonia brews both traditional koduõlu and more modern beer styles. (photo: André Brunnsberg)

On the Estonian island of Saarimaa, light, blond, milky, spicy Koduõlu bears a resemblance to Sahti , while the Swedish island of Gotland has smoky, bittersweet, juniper-infused Gotlandsdricka.  Lithuania has different types of earthy Kaimiškas, made with a fast-fermented mash to which a hop tea is added – some breweries using bread-like baked malt for the mash in a sub-style called Keptinis.

Norway has a tradition of farmhouse beer styles, collectively Gardsøl, with local names like Heimabrygg, Kornøl and Stjørdalsøl, tracing their origins to the time when the Gulating law obliged all grain farmers to brew ale.  The ancient much-recycled yeast clusters with which these are brewed are called Kveik, which has given its name to a trending craft style. 

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