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Sahti

 Sahti

A talk on Sahti, given by Lee Immins at the February 2015 London Amateur Brewers meeting.

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London Amateur Brewers

February 02, 2015
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Transcript

  1. Sah$   Lee  Immins  Feb  2015  

  2. History   •  Sah$  is  the  only  primi$ve  beer  to

      survive  in  Western  Europe.  The   beer  that  peasants  learned  to   brew  in  the  1500s  is  s$ll  made   much  the  same  way  today,  much   of  it  in  people's  homes.     •  Sah$  has  a  long  history—there  is   some  archaeological  evidence   that  suggests  it  has  been  brewed   since  the  Viking  era  (and  perhaps   long  before),  and  it  was  certainly   widely  produced  in  the  medieval   period  (its  first  wriMen  men$on   was  in  1366)  
  3. Ingredients   •  Grist  :  Malted  and  unmalted  mix  of

     :  barley,  rye,  wheat,   oats.  Some$mes  made  from  bread  made  from  the  above   •  IBU  :  ZERO  –  tradi$onally  unhopped  –  juniper  twigs  and   berries  are  used  for  balance     •  Yeast  :  bread  yeast   •  ABV    :  7-­‐11%  
  4. Process   Many  sah$  brewers  of   today  use  woodfire-­‐

    heated  keMles  from   their  cow  houses  and   saunas  as  mash  tuns.       Mul$-­‐step  mash   Fresh  juniper  twigs  are  used  in  the  filter   bed  on  the  boMom  of  the  lauter  tun  and   also  infused  in  the  hot  brewing  water.   A  kuurna  is  used  to  run  off  the  mash   NO  BOIL  
  5. My  recipe/method   Based  loosely  on  Radical  Brewing  recipe.  

    Brewcialist  Christmas  event  -­‐  Shaman  aere     6.5%  ABV   Pilsner,  rye  malt,  melanoidin,  special  B   Rests  at  40C  (glucan),  54C  (protein),  64C  (Saccharifica$on)     Juniper  branches  boiled  first  in    strike  water,  removed  and  put   into  a    sieve  and  the  wort  run  off  over  it,  and  thrown  in  the  boil   for  good  measure.     8g  branches  in  10  litres  final  beer.  Juniper  berries  weren’t   delivered  in  $me.     I  did  perform  a    15  minute  boil  with  Pilgrim  to  get  7  IBU  for   some  shelf  life.     I  used  Hovis  Bread  Yeast,  recons$tuted  first.     Fermented  2  weeks  at  room  temp  with  a  week  lagering  before   boMling.  
  6. Simon’s  Sah$   One  toMered  to  his  feet  and  announced

     that  he  wished  to  sing  a  tribute  tome  for  my  efforts  in  celebra$ng   tradi$onal  beers.  He  stood  bolt  upright,  slightly  too  close,  fixed  me  with  a  stare,  and  began  a  wailing,  empha$c   chant.  I  did  not  recognise  the  language.   "Was  that  Finnish  or  Lapp?"  I  inquired  amerwards.  It  sounded  more  like  some  African  tongue,  or  perhaps  Maori.  "It   was  no  language,"  he  responded,  opaquely,  ordering  another  sah$.  My  taste  for  the  rye  had  been  aroused,  and   now  I  was  hungry.  I  ordered  a  sandwich  of  rye  bread  with  a  mature  local  cheese,  In  the  style  of  Emmental,  and   washed  it  down  with  an  other  pint.  –  Michael  Jackson    
  7. 2014  BJCP  Guidelines  (Dram)   •  Historical  Beer:  Sah0  

      •  Aroma:  High  banana  esters  with  moderate  to  moderately-­‐high  clove-­‐like  phenolics.  Not  sour.   May  have  a  low  to  moderate  juniper  character.  Grainy  malt,  caramel,  and  rye  in  background.   Light  alcohol  aroma.  Sweet  malt  impression.     •  Appearance:  Pale  yellow  to  dark  brown  color;  most  are  medium  to  dark  amber.  Generally  quite   cloudy  (unfiltered).  LiKle  head,  due  to  low  carbona0on.     •  Flavor:  Strong  banana  and  moderate  to  moderately-­‐high  clove  yeast  character.  Moderate  grainy   rye  flavor.  Low  biKerness.  Fairly  sweet  finish.  Juniper  can  add  a  pine-­‐like  flavor;  juniper  berries   can  add  a  gin-­‐like  flavor;  both  should  be  complementary,  not  dominant.  No  no0ceable  hop   flavor.  Moderate  caramel  flavor  but  no  roast.  Mul0-­‐layered  and  complex,  with  kind  of  a   wor0ness  that  is  unusual  in  other  beer  styles.  Not  sour.     •  Mouthfeel:  Thick,  viscous,  and  heavy  with  protein  (no  boil  means  no  hot  break).  Nearly  s0ll  to   medium-­‐low  carbona0on.  Strongly  warming  from  the  alcohol  level  and  young  age,  but  oRen   masked  by  sweetness.     •  Overall  Impression:  A  sweet,  heavy,  strong  tradi0onal  Finnish  beer  with  a  rye,  juniper,  and   juniper  berry  flavor  and  a  strong  banana-­‐clove  yeast  character.     •  Comments:  The  use  of  rye  doesn’t  mean  that  it  should  taste  like  caraway  (a  dominant  flavor  in   rye  bread).  The  use  of  juniper  berries  will  give  a  flavor  like  gin  (similarly  flavored  with  juniper   berries).  The  juniper  acts  a  bit  like  hops  in  the  balance  and  flavor,  providing  some  counterpoint   to  the  sweet  malt