Tasting

A Kaimiškas smells first of fresh bread and ripe fruit, with something herbal underneath. On the palate, it's soft without being cloying, and carbonation stays restrained. The finish is dry, and some tasters detect nuttiness. Garshol describes Aldona Udrienė's beer from Jovarai as a blend of fruit, herbs, and walnut.

Three names from the area serve as good examples. The beer from Jovarai represents the unboiled farmhouse style with its heirloom yeast. Rinkuškiai near Biržai is the larger brewery, complete with an inn, tours, and a beer trail. Su Puta is considered a brewery that has remained faithful to the farmhouse style.

The glass can be simple—a jug or a plain tumbler will do. There's no need for a tulip or a stange glass, since the focus isn't on foam but on cloudiness, color, and aroma. The beer should be served cool, but not ice-cold, so the aromas and fullness aren't muted.

When pouring, a layer of yeast sediment remains at the bottom of the bottle. If you prefer a clearer glass, pour slowly and leave the last few centimeters behind. If you drink the yeast along with it, you'll get a cloudier, fuller beer.

These farmhouse beers often come in around six percent alcohol, making them better suited as a beer to enjoy with food rather than a thirst-quencher. The exact figure is on the label, not stated here. First-timers are best off starting with a small glass, paying attention to aroma, cloudiness, and finish before forming an opinion.