An ancient, unfiltered Finnish farmhouse ale brewed with juniper branches and a blend of grains, cloudy and richly aromatic.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Crush malts and mix with oats. Mash with hot water at 65°C for 90 min in a large vessel.
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2
Line a kuurna (traditional wooden trough) or large sieve with juniper branches.
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3
Slowly lauter the mash through the juniper bed, collecting the sweet wort below. Recirculate once.
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4
Heat wort to 80°C briefly (sahti is minimally boiled). Cool to 20°C.
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5
Transfer to fermentation vessel. Add yeast. Ferment at room temperature for 5-7 days.
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6
The sahti is ready when fermentation slows. Serve unfiltered and fresh — it does not keep long.
Did You Know?
Sahti is recognized by the EU as a Traditional Speciality Guaranteed product, protecting its ancient brewing method.
Chef's Notes
Equipment Tips
- large brew kettle
- kuurna (trough filter) or large sieve
- fermentation vessel
- juniper branches
Garnishing
juniper sprig
Accompaniments
rye bread, smoked fish
The Story Behind Sahti
Sahti is one of the oldest continuously brewed beer styles in the world, predating the use of hops in brewing. Finnish farmhouses have brewed sahti for at least 500 years, using juniper as both filter and flavoring. Each village had its own recipe, passed down through generations. The tradition nearly died out in the 20th century but has been revived by craft brewers.
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