The= >se are the conclusions > >1) Wood Chips for Smoking. I'm not 100% sure what they use when smoking 'Gotländsk rökmalt' (smoked malt from Gotland). My guess would be juniper but alder is a good guess as well. I'm not sure if my local homebrew supplier keeps 'rökmalt' in stock but I know where I can order it. The price is 28:-/kg, roughly $1.50/lb. They don't ship outside of Sweden but I can order some and ship to you if you like. > >2) Yeast My first chioce of yeast would be common baker's yeast. This is what most brewers on Gotland use when making Gotlandsdricka. My second choice would be a ale yeast which gives some fruitiness to counter the smoked taste. Personally I haven't (so far) had any problems with ale yeasts surviving 8-10% alcohol, it usually croaks around 13-15%. >Nate aka Nathi > useless facts about Gotland and Gotlandsdricka: 'Natives' of Gotland have a VERY strong self identity. If they're travelling over to the mainland they use the expression 'I'm going to Sweden'. Gotlandsdricka aka dricke/dricku for short is served at a range of alcohol contents (home brewed stuff, AFAIK there's no commercially made dricke on the market today) and fresh dricke is sometimes referred to as 'skitibyxdricke' (soil-your-pants-dricke) due to the high yeast content of the fresh, still bubbling, brew which messes up your stomach if you're not used to it. /Angus MacIomhair, aka Håkan Stockholm, Sweden == If you look at the sun without shielding youreyes you'll go blind. If you look at the moon without shielding your eyes you'll become a poet. _____________________________________________________________ Get your own mando cool and totally free email@iamawitch.com address at http://freemail.iamawitch.com today! ------------------------------------------------------------------------- To unsubscribe from this list, send email to majordomo@pbm.com containing the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if you get the digest.) To contact a human about problems, send mail to owner-hist-brewing@pbm.com