{"id":2238,"date":"2017-11-11T18:19:33","date_gmt":"2017-11-12T02:19:33","guid":{"rendered":"https:\/\/hellbach.us\/blog\/?p=2238"},"modified":"2022-12-23T20:17:18","modified_gmt":"2022-12-24T04:17:18","slug":"sahti-finnish-farmhouse-ale","status":"publish","type":"post","link":"https:\/\/hellbach.us\/blog\/food-drink\/beer\/sahti-finnish-farmhouse-ale\/","title":{"rendered":"Sahti &#8211; the Finnish Farmhouse Ale"},"content":{"rendered":"<div class='__iawmlf-post-loop-links' style='display:none;' data-iawmlf-post-links='[{&quot;id&quot;:210,&quot;href&quot;:&quot;https:\\\/\\\/smetanafi.files.wordpress.com\\\/2014\\\/03\\\/sahti-shaman.jpg&quot;,&quot;archived_href&quot;:&quot;http:\\\/\\\/web-wp.archive.org\\\/web\\\/20161125175146\\\/https:\\\/\\\/smetanafi.files.wordpress.com\\\/2014\\\/03\\\/sahti-shaman.jpg&quot;,&quot;redirect_href&quot;:&quot;&quot;,&quot;checks&quot;:[{&quot;date&quot;:&quot;2025-11-18 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class=\"fix-link-focus\" href=\"https:\/\/smetanafi.files.wordpress.com\/2014\/03\/sahti-shaman.jpg\"><img decoding=\"async\" class=\"size-full wp-image-235 aligncenter\" src=\"https:\/\/smetanafi.files.wordpress.com\/2014\/03\/sahti-shaman.jpg?w=700\" sizes=\"(max-width: 700px) 100vw, 700px\" srcset=\"https:\/\/smetanafi.files.wordpress.com\/2014\/03\/sahti-shaman.jpg?w=700 700w, https:\/\/smetanafi.files.wordpress.com\/2014\/03\/sahti-shaman.jpg?w=1400 1400w, https:\/\/smetanafi.files.wordpress.com\/2014\/03\/sahti-shaman.jpg?w=150 150w, https:\/\/smetanafi.files.wordpress.com\/2014\/03\/sahti-shaman.jpg?w=300 300w, https:\/\/smetanafi.files.wordpress.com\/2014\/03\/sahti-shaman.jpg?w=768 768w, https:\/\/smetanafi.files.wordpress.com\/2014\/03\/sahti-shaman.jpg?w=1024 1024w\" alt=\"Sahti-Shaman\" width=\"100%\" data-attachment-id=\"235\" data-permalink=\"https:\/\/smetanafi.wordpress.com\/2014\/10\/26\/sahti-the-finnish-farmhouse-ale\/sahti-shaman\/\" data-orig-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/03\/sahti-shaman.jpg?w=700\" data-orig-size=\"3000,2000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Sahti-Shaman\" data-image-description=\"\" data-medium-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/03\/sahti-shaman.jpg?w=700?w=300\" data-large-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/03\/sahti-shaman.jpg?w=700?w=700\" \/><\/a><\/p>\n<p><a href=\"https:\/\/en.wikipedia.org\/wiki\/Sahti\" target=\"_blank\" rel=\"nofollow noopener\">Sahti<\/a>\u00a0is the traditional beer of Finland.\u00a0The popularity of the drink waned after the wars, obviously the prohibition of 1919 \u2013 1932 didn\u2019t help. Today, sahti enjoys a small-time revival on the craft brew bandwagon, even on a commercial scale. But at its roots, sahti is a farmhouse ale, a living beer,\u00a0a real ale if you will, made to be consumed within weeks from brewing. It\u2019s also a true craft beer: handmade, no modern equipment, a wood-fired cauldron, the senses of the brewmaster our only gauge. To taste the tradition, we will\u00a0join a sahti mage on a brew day in\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Joutsa\" target=\"_blank\" rel=\"nofollow noopener\">Joutsa<\/a>,\u00a0<a href=\"https:\/\/simple.wikipedia.org\/wiki\/It%C3%A4-H%C3%A4me\" target=\"_blank\" rel=\"nofollow noopener\">Eastern H\u00e4me<\/a>, Finland. But first, let\u2019s look\u00a0at how it all comes together.<\/p>\n<h2><strong>Sahti Officially<\/strong><\/h2>\n<p>Sahti has a relatively short history of writing:\u00a0the earliest written reference dates back to 1792 (<a href=\"http:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/PDF\/?uri=CELEX:C2001\/125\/03&amp;qid=1398970503672&amp;from=EN\" target=\"_blank\" rel=\"nofollow noopener\">EU<\/a>). The method itself is ancient, of course, passed, like all crafts, from a master to apprentice:\u00a0\u201cthe brewing instructions have probably been handed down from\u00a0generation to generation for thousands of years\u201d. More recently, sahti has been granted the\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Protected_Geographical_Status#Traditional_specialities_guaranteed_.28TSG.29\" target=\"_blank\" rel=\"nofollow noopener\">TSG<\/a>\u00a0protection status of the European Union. Says EU:<\/p>\n<p>\u201ca traditional, slightly cloudy, strong beer produced by\u00a0fermentation. It is neither pasteurized nor filtered and the fermentation is left to run its course,\u00a0so it is drunk fresh. The original gravity of the wort is at least 19 \u00b0Plato and the alcohol content\u00a0varies between 6 % and 12 % by volume. The pH is less than 5. The colour varies from yellow to\u00a0dark brown depending on the raw materials used. Sahti is cloudy because it is unfiltered. Because\u00a0of the high residual-sugar content fresh sahti is slightly sweet tasting.\u201d (<a href=\"http:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/PDF\/?uri=CELEX:C2001\/125\/03&amp;qid=1398970503672&amp;from=EN\" target=\"_blank\" rel=\"nofollow noopener\">source<\/a>)<\/p>\n<p>Although the\u00a0TSG status only covers the method of brewing, real sahti is Finnish. Farmhouse ales exist across the beer belt, of course, and\u00a0cousins of sahti have survived on two islands of the Baltic Sea:\u00a0<em><a href=\"https:\/\/sv.wikipedia.org\/wiki\/Gotlandsdricka\" target=\"_blank\" rel=\"nofollow noopener\">dricku<\/a><\/em>\u00a0in Gotland, Sweden, and\u00a0<a href=\"https:\/\/smetanafi.wordpress.com\/tag\/koduolu\/\" target=\"_blank\" rel=\"nofollow noopener\"><em>kodu\u00f5lu<\/em><\/a> in Saaremaa, Estonia.<\/p>\n<h2><strong>In the Sauna<\/strong><\/h2>\n<p><a class=\"fix-link-focus\" href=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahtisauna.jpg\"><img decoding=\"async\" class=\"size-full wp-image-241 aligncenter\" src=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahtisauna.jpg?w=700\" sizes=\"(max-width: 700px) 100vw, 700px\" srcset=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahtisauna.jpg?w=700 700w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahtisauna.jpg?w=1400 1400w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahtisauna.jpg?w=150 150w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahtisauna.jpg?w=300 300w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahtisauna.jpg?w=768 768w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahtisauna.jpg?w=1024 1024w\" alt=\"Sahtisauna\" data-attachment-id=\"241\" data-permalink=\"https:\/\/smetanafi.wordpress.com\/2014\/10\/26\/sahti-the-finnish-farmhouse-ale\/sahtisauna\/\" data-orig-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahtisauna.jpg?w=700\" data-orig-size=\"2000,1334\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Sahtisauna\" data-image-description=\"\" data-medium-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahtisauna.jpg?w=700?w=300\" data-large-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahtisauna.jpg?w=700?w=700\" \/><\/a><\/p>\n<p>We will brew\u00a0in the sauna, which has traditionally\u00a0doubled as the brewhouse. In the olden times, sauna was also the malt house, the smokery for Finnish\u00a0<a href=\"http:\/\/smetana.fi\/2012\/saunapalvi\/\" target=\"_blank\" rel=\"nofollow noopener\"><em>palvi<\/em><\/a> meats,\u00a0and a place to give birth, among other uses. After WWII, many people lived in saunas for a while as nothing else was left. We\u2019re the lucky ones to get to only relax (and brew) in sauna.<\/p>\n<h2><strong>Equipment<\/strong><\/h2>\n<p>We brew sahti with a wood-fired oven, with a wooden spatula, and a wooden trough made of juniper.\u00a0Little has changed since metal vessels and store-bought yeast came into use a century ago. No scales, not a temperature gauge in sight,\u00a0<em>ominaispainomittari\u00a0<\/em>(a\u00a0hydrometer) too difficult even to pronounce.\u00a0The only nod towards the modern way of life is the electricity to power the lights.<\/p>\n<p class=\"fix-link-focus\"><img decoding=\"async\" class=\"size-full wp-image-244 aligncenter\" src=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-stoking-up-the-fire.jpg?w=700\" sizes=\"(max-width: 700px) 100vw, 700px\" srcset=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-stoking-up-the-fire.jpg?w=700 700w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-stoking-up-the-fire.jpg?w=1400 1400w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-stoking-up-the-fire.jpg?w=150 150w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-stoking-up-the-fire.jpg?w=300 300w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-stoking-up-the-fire.jpg?w=768 768w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-stoking-up-the-fire.jpg?w=1024 1024w\" alt=\"Sahti-Stoking-up-the-fire\" data-attachment-id=\"244\" data-permalink=\"https:\/\/smetanafi.wordpress.com\/2014\/10\/26\/sahti-the-finnish-farmhouse-ale\/sahti-stoking-up-the-fire\/\" data-orig-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-stoking-up-the-fire.jpg?w=700\" data-orig-size=\"2297,1939\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Sahti-Stoking-up-the-fire\" data-image-description=\"\" data-medium-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-stoking-up-the-fire.jpg?w=700?w=300\" data-large-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-stoking-up-the-fire.jpg?w=700?w=700\" \/><\/p>\n<p>The brewmaster will test\u00a0the temperature with his finger, judge the water-to-grist ratio by the looks, decide water additions based on how the color is developing, sparge until it feels right. It\u2019s not hard to imagine the brewmaster was a sort of a mage to people who didn\u2019t know of saccharification; who couldn\u2019t possibly understand micro-organism such as yeast. Persons capable of changing water to alcohol have been known to enjoy a god-like status before.<\/p>\n<p class=\"fix-link-focus\"><img decoding=\"async\" class=\"size-full wp-image-246 aligncenter\" src=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-temperature-taking.jpg?w=700\" sizes=\"(max-width: 700px) 100vw, 700px\" srcset=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-temperature-taking.jpg?w=700 700w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-temperature-taking.jpg?w=1400 1400w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-temperature-taking.jpg?w=100 100w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-temperature-taking.jpg?w=200 200w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-temperature-taking.jpg?w=768 768w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-temperature-taking.jpg?w=683 683w\" alt=\"Sahti-Temperature-Taking\" data-attachment-id=\"246\" data-permalink=\"https:\/\/smetanafi.wordpress.com\/2014\/10\/26\/sahti-the-finnish-farmhouse-ale\/sahti-temperature-taking\/\" data-orig-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-temperature-taking.jpg?w=700\" data-orig-size=\"2000,3000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Sahti-Temperature-Taking\" data-image-description=\"\" data-medium-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-temperature-taking.jpg?w=700?w=200\" data-large-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-temperature-taking.jpg?w=700?w=683\" \/><\/p>\n<h2><strong>Raw materials<\/strong><\/h2>\n<p>When everything was still made by hand, the brewer left a sack of cereal in a stream to germinate. The malt was dried in a\u00a0<em><a href=\"https:\/\/fi.wikipedia.org\/wiki\/Riihi\" target=\"_blank\" rel=\"nofollow noopener\">riihi<\/a><\/em>, the smoky drying barn. Modern malt for sahti is pale and not smoky. The homebrewer will purchase a sack of malt and supplement it with raw cereals:<\/p>\n<p>\u201cSahti is traditionally prepared from raw materials\u00a0including, in addition to malted barley, other cereal malt and cereals (rye, barley, wheat, and oats)\u00a0and usually hops, fermented using baker\u2019s yeast or harvested yeast. \u2026\u00a0It takes about 20 kg of malt and 50 g of\u00a0yeast to make 50 litres of sahti.\u201d\u00a0(<a href=\"http:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/PDF\/?uri=CELEX:C2001\/125\/03&amp;qid=1398970503672&amp;from=EN\" target=\"_blank\" rel=\"nofollow noopener\">EU<\/a>)<\/p>\n<p>Depending on mash yield and yeast attenuation, this ratio will provide wort and beer strengths between 1.090 \u2013 1.100 OG and 8 \u2013 10 % ABV respectively.\u00a0As cereals, in addition to 20 kg of malted barley, our fifty some liters of sahti included 3 kg of raw and 250 g of malted rye. Mashing usually translates as\u00a0<em>m\u00e4sk\u00e4ys;\u00a0<\/em>for sahti the process\u00a0is called\u00a0<em>imellytys<\/em>\u00a0(making something sweet or sugary). Our wort had the\u00a0OG of 1.093.\u00a0The yeast will be the Finnish\u00a0<a href=\"https:\/\/web.archive.org\/web\/20220926082215\/https:\/\/beer.suregork.com\/?p=3514\" target=\"_blank\" rel=\"nofollow noopener\">baker\u2019s yeast<\/a>.<\/p>\n<h2><strong>The mash<\/strong><\/h2>\n<p class=\"fix-link-focus\"><img decoding=\"async\" class=\"size-full wp-image-238 aligncenter\" src=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-juniper-water.jpg?w=700\" sizes=\"(max-width: 700px) 100vw, 700px\" srcset=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-juniper-water.jpg?w=700 700w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-juniper-water.jpg?w=1400 1400w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-juniper-water.jpg?w=123 123w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-juniper-water.jpg?w=246 246w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-juniper-water.jpg?w=768 768w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-juniper-water.jpg?w=841 841w\" alt=\"Sahti-Juniper-Water\" data-attachment-id=\"238\" data-permalink=\"https:\/\/smetanafi.wordpress.com\/2014\/10\/26\/sahti-the-finnish-farmhouse-ale\/sahti-juniper-water\/\" data-orig-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-juniper-water.jpg?w=700\" data-orig-size=\"1846,2248\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Sahti-Juniper-Water\" data-image-description=\"\" data-medium-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-juniper-water.jpg?w=700?w=246\" data-large-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-juniper-water.jpg?w=700?w=700\" \/><\/p>\n<p>Juniper twigs are added to water\u00a0before being brought to a boil. The\u00a0<em>juniper water\u00a0<\/em>will then serve as the basis for eight-step infusion mash:<\/p>\n<p>\u201cSahti is brewed by gradually adding water to the mixture of malt and cereals, starting at a\u00a0temperature of around 40 \u00b0C, which is increased to around 100 \u00b0C by the time the last water is\u00a0added.\u201d (<a href=\"http:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/PDF\/?uri=CELEX:C2001\/125\/03&amp;qid=1398970503672&amp;from=EN\" target=\"_blank\" rel=\"nofollow noopener\">EU<\/a>)<\/p>\n<p>The traditional mashing program, therefore, starts with a protein rest well suited for less modified malts. Gradually raising the temperature will serve to give time for both alpha and beta amylase so we can expect a rather fermentable wort.<\/p>\n<p>When\u00a0the mash is ready, in our case after eight hours of hourly checks, it is brought to a boil before filtering.<\/p>\n<p class=\"fix-link-focus\"><img decoding=\"async\" class=\"size-full wp-image-237 aligncenter\" src=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-boiling-the-mash.jpg?w=700\" sizes=\"(max-width: 700px) 100vw, 700px\" srcset=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-boiling-the-mash.jpg?w=700 700w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-boiling-the-mash.jpg?w=1400 1400w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-boiling-the-mash.jpg?w=138 138w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-boiling-the-mash.jpg?w=276 276w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-boiling-the-mash.jpg?w=768 768w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-boiling-the-mash.jpg?w=943 943w\" alt=\"Sahti-Boiling-the-Mash\" data-attachment-id=\"237\" data-permalink=\"https:\/\/smetanafi.wordpress.com\/2014\/10\/26\/sahti-the-finnish-farmhouse-ale\/sahti-boiling-the-mash\/\" data-orig-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-boiling-the-mash.jpg?w=700\" data-orig-size=\"2764,3000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Sahti-Boiling-the-Mash\" data-image-description=\"\" data-medium-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-boiling-the-mash.jpg?w=700?w=276\" data-large-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-boiling-the-mash.jpg?w=700?w=700\" \/><\/p>\n<h2><strong>Sparging<\/strong><\/h2>\n<p>Juniper twigs are\u00a0employed for the sparging and filtering phases. Here, straws have been laid on top of juniper.<\/p>\n<p>\u201cSahti production is a craft and\u00a0has its own special equipment: the wooden trough at least is characteristic\u201d (<a href=\"http:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/PDF\/?uri=CELEX:C2001\/125\/03&amp;qid=1398970503672&amp;from=EN\" target=\"_blank\" rel=\"nofollow noopener\">EU<\/a>)<\/p>\n<p><a class=\"fix-link-focus\" href=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-kuurina-steaming.jpg\"><img decoding=\"async\" class=\"size-full wp-image-240 aligncenter\" src=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-kuurina-steaming.jpg?w=700\" sizes=\"(max-width: 700px) 100vw, 700px\" srcset=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-kuurina-steaming.jpg?w=700 700w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-kuurina-steaming.jpg?w=1400 1400w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-kuurina-steaming.jpg?w=98 98w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-kuurina-steaming.jpg?w=196 196w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-kuurina-steaming.jpg?w=768 768w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-kuurina-steaming.jpg?w=667 667w\" alt=\"Sahti-Kuurina-Steaming\" data-attachment-id=\"240\" data-permalink=\"https:\/\/smetanafi.wordpress.com\/2014\/10\/26\/sahti-the-finnish-farmhouse-ale\/sahti-kuurina-steaming\/\" data-orig-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-kuurina-steaming.jpg?w=700\" data-orig-size=\"1872,2872\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Sahti-Kuurina-Steaming\" data-image-description=\"\" data-medium-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-kuurina-steaming.jpg?w=700?w=196\" data-large-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-kuurina-steaming.jpg?w=700?w=667\" \/><\/a><\/p>\n<p>Wort is recycled until it runs clear. Sparge water is near boiling temperature but we\u2019re not worried about tannins as the malt is not roasted or toasted.<\/p>\n<p>A former milk collection vessel, a\u00a0<em>maitohinkki,<\/em>\u00a0receives the sweet liquid.<\/p>\n<p><a class=\"fix-link-focus\" href=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-straw-bed.jpg\"><img decoding=\"async\" class=\"size-full wp-image-245 aligncenter\" src=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-straw-bed.jpg?w=700\" sizes=\"(max-width: 700px) 100vw, 700px\" srcset=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-straw-bed.jpg?w=700 700w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-straw-bed.jpg?w=1400 1400w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-straw-bed.jpg?w=100 100w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-straw-bed.jpg?w=200 200w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-straw-bed.jpg?w=768 768w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-straw-bed.jpg?w=683 683w\" alt=\"Sahti-Straw-Bed\" data-attachment-id=\"245\" data-permalink=\"https:\/\/smetanafi.wordpress.com\/2014\/10\/26\/sahti-the-finnish-farmhouse-ale\/sahti-straw-bed\/\" data-orig-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-straw-bed.jpg?w=700\" data-orig-size=\"2000,3000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Sahti-Straw-Bed\" data-image-description=\"\" data-medium-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-straw-bed.jpg?w=700?w=200\" data-large-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-straw-bed.jpg?w=700?w=683\" \/><\/a><\/p>\n<h2><strong>Fermentation<\/strong><\/h2>\n<p class=\"fix-link-focus\"><img decoding=\"async\" class=\"size-full wp-image-243 aligncenter\" src=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-starter.jpg?w=700\" sizes=\"(max-width: 700px) 100vw, 700px\" srcset=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-starter.jpg?w=700 700w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-starter.jpg?w=1400 1400w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-starter.jpg?w=100 100w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-starter.jpg?w=200 200w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-starter.jpg?w=768 768w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-starter.jpg?w=683 683w\" alt=\"Sahti-Starter\" data-attachment-id=\"243\" data-permalink=\"https:\/\/smetanafi.wordpress.com\/2014\/10\/26\/sahti-the-finnish-farmhouse-ale\/sahti-starter\/\" data-orig-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-starter.jpg?w=700\" data-orig-size=\"2000,3000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Sahti-Starter\" data-image-description=\"\" data-medium-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-starter.jpg?w=700?w=200\" data-large-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-starter.jpg?w=700?w=683\" \/><\/p>\n<p>A small amount of wort is run into a smaller container and cooled. The brewer will take a small amount of yeast and mix it thoroughly with the starter \u2013 until bubbles form.<\/p>\n<p>\u201cwort, which is then fermented into sahti using baker\u2019s or harvested yeast. Top\u00a0fermentation is used. The main fermentation takes around three days at room temperature or\u00a0cooler, after which the sahti is kept cool for at least one week. The alcohol comes exclusively from\u00a0the sugar in the malts and other cereals.\u201d (<a href=\"http:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/PDF\/?uri=CELEX:C2001\/125\/03&amp;qid=1398970503672&amp;from=EN\" target=\"_blank\" rel=\"nofollow noopener\">EU<\/a>)<\/p>\n<p>It\u2019s time to pitch. Sahti will take two to three weeks to complete fermentation at a cellar temperature, perhaps one week when fermenting warmer.<\/p>\n<p>The cask is made of juniper. Every once in a while, the brewer will take a sip or two to know how the current sahti is developing. Cask-conditioned real ale won\u2019t get any more real than this!<\/p>\n<p class=\"fix-link-focus\"><img decoding=\"async\" class=\"size-full wp-image-239 aligncenter\" src=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-katajapytty-keltainen.jpg?w=700\" sizes=\"(max-width: 700px) 100vw, 700px\" srcset=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-katajapytty-keltainen.jpg?w=700 700w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-katajapytty-keltainen.jpg?w=1400 1400w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-katajapytty-keltainen.jpg?w=150 150w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-katajapytty-keltainen.jpg?w=300 300w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-katajapytty-keltainen.jpg?w=768 768w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-katajapytty-keltainen.jpg?w=1024 1024w\" alt=\"Sahti-katajapytty-keltainen\" data-attachment-id=\"239\" data-permalink=\"https:\/\/smetanafi.wordpress.com\/2014\/10\/26\/sahti-the-finnish-farmhouse-ale\/sahti-katajapytty-keltainen\/\" data-orig-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-katajapytty-keltainen.jpg?w=700\" data-orig-size=\"3000,2000\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Sahti-katajapytty-keltainen\" data-image-description=\"\" data-medium-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-katajapytty-keltainen.jpg?w=700?w=300\" data-large-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-katajapytty-keltainen.jpg?w=700?w=700\" \/><\/p>\n<h2><strong>Time to Enjoy<\/strong><\/h2>\n<p class=\"fix-link-focus\"><img decoding=\"async\" class=\"size-full wp-image-242 aligncenter\" src=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-serving-suggestion.jpg?w=700\" sizes=\"(max-width: 700px) 100vw, 700px\" srcset=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-serving-suggestion.jpg?w=700 700w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-serving-suggestion.jpg?w=1400 1400w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-serving-suggestion.jpg?w=150 150w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-serving-suggestion.jpg?w=300 300w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-serving-suggestion.jpg?w=768 768w, https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-serving-suggestion.jpg?w=1024 1024w\" alt=\"Sahti-Serving-Suggestion\" data-attachment-id=\"242\" data-permalink=\"https:\/\/smetanafi.wordpress.com\/2014\/10\/26\/sahti-the-finnish-farmhouse-ale\/sahti-serving-suggestion\/\" data-orig-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-serving-suggestion.jpg?w=700\" data-orig-size=\"3000,1575\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Sahti-Serving-Suggestion\" data-image-description=\"\" data-medium-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-serving-suggestion.jpg?w=700?w=300\" data-large-file=\"https:\/\/smetanafi.files.wordpress.com\/2014\/04\/sahti-serving-suggestion.jpg?w=700?w=700\" \/><\/p>\n<p>The hard work being done, by the brewer and the yeast, it\u2019s time for a taste. It\u2019s\u00a0malt, to be sure, a bit\u00a0sweet, maybe even thick if the fermentation isn\u2019t complete or a large amount of rye was used; bananas and cloves not unlike a\u00a0<em>hefeweizen;<\/em>\u00a0a slight carbonation on the tongue; juniper lingers somewhere there as well; with a somewhat sour (lactic acid) and a definitely refreshing finish. A\u00a0party on the palate. \u00a0A party unparalleled, too; no wonder they still make it like they always did.<\/p>\n<p>A living beer, a living tradition.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/smetanafi.files.wordpress.com\/2014\/03\/glass-of-sahti.jpg?w=700\" alt=\"\" \/><\/p>\n<p><em>Source &amp; comments: <a href=\"https:\/\/smetanafi.wordpress.com\/2014\/10\/26\/sahti-the-finnish-farmhouse-ale\/\" target=\"_blank\" rel=\"nofollow noopener\">smetanafi<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sahti\u00a0is the traditional beer of Finland.\u00a0The popularity of the drink waned after the wars, obviously the prohibition of 1919 \u2013 1932 didn\u2019t help. Today, sahti enjoys a small-time revival on the craft brew bandwagon, even on a commercial scale. But &hellip; <a href=\"https:\/\/hellbach.us\/blog\/food-drink\/beer\/sahti-finnish-farmhouse-ale\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-2238","post","type-post","status-publish","format-standard","hentry","category-beer"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sahti - the Finnish Farmhouse Ale - Hellbach blog<\/title>\n<meta name=\"description\" content=\"Sahti is the traditional beer of Finland. The popularity of the drink waned after the wars, obviously the prohibition of 1919 \u2013 1932 didn\u2019t help. 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