Unfiltered raw farmhouse beer, fruity and cloudy, poured straight from the barrel. Northern Lithuania around Biržai kept an unbroken farmhouse brewing tradition through the Soviet era, using local yeast strains and often an unboiled wort.
Home brewing of alcohol is licensed or restricted in most of the atlas’s readership, and the character depends on a farmhouse yeast strain kept alive in one region — an unboiled wort also gives no margin, which is why the beer is drunk within days.
What goes into it
- barley malt
- hops, used sparingly
- a farmhouse yeast strain kept alive for generations
- water
How it is made
The mash is run off through a bed of straw in a wooden vessel, and in the traditional practice the wort is never boiled — hence raw ale. It is fermented warm and fast with a house yeast strain that produces intense fruit esters, then drunk within days, unfiltered and often still faintly sweet.
How long it takes: under a week from mash to glass
How it is eaten
From the barrel at room temperature, with smoked pork, rye bread and dried peas.
History
Northern Lithuania around Biržai kept an unbroken farmhouse brewing tradition through the Soviet era, using local yeast and often unboiled wort.
Frequently asked questions
What is Lithuanian farmhouse ale?
Lithuanian farmhouse ale is a wine & spirit from Lithuania: unfiltered raw farmhouse beer, fruity and cloudy, poured from the barrel. Northern Lithuania around Biržai kept an unbroken farmhouse brewing tradition through the Soviet era, using local yeast and often unboiled wort.
How is Lithuanian farmhouse ale made?
The mash is run off through a bed of straw in a wooden vessel, and in the traditional practice the wort is never boiled — hence raw ale. It is fermented warm and fast with a house yeast strain that produces intense fruit esters, then drunk within days, unfiltered and often still faintly sweet. It takes under a week from mash to glass.
Can I make Lithuanian farmhouse ale at home?
No, and the atlas gives no method for it. Home brewing of alcohol is licensed or restricted in most of the atlas’s readership, and the character depends on a farmhouse yeast strain kept alive in one region — an unboiled wort also gives no margin, which is why the beer is drunk within days.
What goes into Lithuanian farmhouse ale?
Barley malt, hops, used sparingly, a farmhouse yeast strain kept alive for generations, water.
How is Lithuanian farmhouse ale eaten?
From the barrel at room temperature, with smoked pork, rye bread and dried peas.
