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added under History "English translation of several 1800's texts about how Gose was made by forming a "thick layer of mold" on top, and bottled in longneck bottles so that the yeast pellicle would dry out to trap the CO2 instead of using corks. Also i...
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1552523014775907/ English translation of several 1800's texts about how Gose was made by forming a "thick layer of mold" on top, and bottled in longneck bottles so that the yeast pellicle would dry out to trap the CO2 instead of using corks. Also information about gravities during fermentation, lactic acid content, salt content, and alcohol content.] || Benedikt Rausch || 01/17/2017
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| [https://www.facebook.com/groups/MilkTheFunk/permalink/1530159997012209/?match=dG9ueQ%3D%3D Tony Yates in Norway videos brewing a traditional Norwegian farmhouse ale, and splits the batch with several kveik yeasts: Stig Staljen (Hornindal), Arve Espe Espa (Hornindal), John Nornes (Voss), Sigmund Gjernes (Voss) and Bjarne Mur (Olden).] || Dan Pixley || 12/26/2016