Keptinis is a little-known Lithuanian style of beer where the mash is baked in an oven. The first farmhouse brewer I ever wrote about was keptinis brewer Ramunas Čižas. A few years ago I put together a description of how to brew keptinis based on ethnographic sources. Martin Warren followed my instructions, but ended up with just black, unfermentable water. So when Simonas invited me to come to Lithuania to see keptinis being brewed, he didn’t need to ask twice.
The Jančys family lives in nearby Utena, but often visits their farm in Vikonys, in north-eastern Lithuania, where they come from. And they still brew keptinis in the old way. The brewhouse is a small brick building on the farm, where Vytautas Jančys, who owns the farm, has built a brick oven specifically so he can brew keptinis. The art of brewing keptinis is something he learned from his father and grandfather, so he’s a real farmhouse brewer. He used to also make his own malts from barley, dried on top of the oven, until about a decade ago.
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