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Alcoholic drinks from Häme
Sahti is a strong Finnish farmhouse beer of barley malt, often with rye, flavoured with juniper. The mash is long, the wort runs through juniper twigs in a trough and is not boiled, and baker's yeast ferments it fast. It is drunk young, within a week or two. Made in 5 steps over 10 days – 12 days. The longest step, cold-condition and drink young, takes at least 7 days (Laitinen M) and runs at 0–11 °C (Laitinen M). Saccharomyces cerevisiae does most of the fermenting.
| Main step | at least 7 daysReported[laitinen-byo] | Cold-condition and drink young |
|---|---|---|
| Temperature | 0–11 °CReported[laitinen-byo] | Cold-condition and drink young |
| Barley malt, often with rye · Malted barley is the base; rye is common[bjcp2021] | |
| 8 g per 19 L batch | Juniper twigs · In the mash; juniper boughs also line the lauter trough[laitinen-byo] |
| 31 g fresh (or 13 g dry) per 19 L batch | Baker's yeast[laitinen-byo] |
| Hops · None or very little; 3–13 IBU in twelve farmhouse samples[ekberg2015] | |
| Starter | baker's yeast |
Total time across the recorded steps: 10 days – 12 days
What changes: Long, slow mashing turns the malt starch into sugar
Output: thick mash.
Microbes at work in this step
malt enzymes turn starch into sugar
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sahti uses baker's yeast instead of brewer's yeast and does not boil its wort. The wort is lautered through juniper twigs in a kuurna trough. Hops are few or none (3–13 IBU in twelve samples). The very strong wort gives more glycerol (3.1–4.7 g/L) than lager, wheat beer or porter, and almost no foam.
Every number is labelled with how it is known. How this atlas is made
Sahti has been brewed for at least 500 years, often for summer weddings and other festivities. Brewers moved from their own yeasts to commercial baker's yeast in the first half of the 20th century. It is registered in the EU as a traditional speciality guaranteed.
