Front Cover -- Title Page -- Dedication -- Copyright -- Contents -- Foreword by Randy Mosher -- Acknowledgments -- Part I: Tradition, Culture, and History -- Chapter 1: An Introduction to Farmhouse Ales -- A Few Sips and the Bigger Picture -- Chapter 2: Brew Day with a Master -- Learning the Craft the Traditional Way -- Chapter 3: The Landscape of European Farmhouse Ales -- A Family Tree of Folk Beers -- Chapter 4: History of Farmhouse Ales -- What Beer Was Like a Thousand Years Ago -- Chapter 5: Drinking Sahti -- Is It a Beer Style? -- Chapter 6: Commercial Production -- Like Homemade? -- Chapter 7: Low-Alcohol Farmhouse Ales -- Nourishment for Work -- Part II: The Craft of a Farmhouse Brewer -- Chapter 8: Grain and Malt -- Once Brewers Did It All Themselves -- Chapter 9: Yeast -- That Mysterious Touch in Liquid Lore -- Chapter 10: Brewing Herbs -- Preserving, Filtering, and Flavoring Too -- Chapter 11: The Brewing Process -- How Sahti Is Born -- Part III: In Your Kitchen or Brewery -- Chapter 12: Doing It Ourselves -- Tips for Brewing -- Chapter 13: Re-creating Medieval and Viking Ales -- Brew Like a Viking -- Chapter14 : Recipes -- Examples and Starting Points -- A Review of References and Bibliography -- Index -- Back Cover.