Farmhouse Ale
Ancient traditions, freshly discovered. Brewing's deepest roots.
Before breweries had labs, there were farmhouses. Sahti, koduõlu, gotlandsdricka — these unboiled, juniper-filtered ales predate the brewing industry itself. Raw, rustic, and stubbornly alive, farmhouse ales are brewing's oldest continuous tradition.
4 styles · Best in a Tulip
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No Farmhouse Ale has been scanned into BREWTANICA™ yet. The first label photographed opens this family’s catalog, published with the scanner’s name on the discovery.
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Get the AppStyles within Farmhouse Ale
Each with its region of origin.
Gotlandsdricka
SwedenThe Gotland island farmhouse tradition. Smoked juniper malts, farmhouse yeast, sometimes sweetened with syrup. More rustic than its Nordic cousins. Usually homemade; rare as a commercial product, precious when you find it.
Kaimiskas / Keptinis
LithuaniaLithuanian farmhouse ales. Kaimiškas is the umbrella category; Keptinis specifies the method of baking the mash in an oven before lautering. Produces caramelized, bread-crust flavor unique in brewing. Dundulis and Jovarų are exporting examples.
Koduõlu
EstoniaEstonia's farmhouse survivor, especially from the island of Saaremaa. Juniper-smoked kilning, open fermentation with Kveik-adjacent local yeast. Earthy, subtly smoky, unlike any commercial beer. A window into what Northern European beer was before hops.
Sahti
FinlandFinland's surviving ancient brew. Unboiled wort, juniper-branch lautering, long fermentation, baker's yeast. Rich, banana-clove, with a slight juniper resin note. Nearly died out in the 20th century, now protected by EU designation. Lammin Sahti is the canonical version.