27I - Sahti

ABV: 7-11%
OG/FG: 1.076-1.12/1.016-1.038
SRM: 4-22
IBU: 7-15

Overall Impression

A sweet, heavy, strong traditional Finnish farmhouse beer usually with rye and juniper, and a banana-clove yeast character.

Appearance

Pale yellow to dark brown color; most are medium to dark amber. Generally quite cloudy and turbid. Little head, due to low carbonation.

Aroma

Moderate to strong banana esters with light to moderate 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. No hop aroma. Fresh, not sour.

Flavor

Strong banana and moderate to moderately-strong clove yeast character. Moderate grainy rye flavor. Low bitterness. Fairly sweet finish. Juniper can add a pine-like flavor; juniper and rye flavors are complementary. No hop flavor. Moderate caramel flavor but no roast. Multi-layered and complex, with flavor contributions from the malt, yeast, and juniper. Not sour. Fresh, not oxidized.

Mouthfeel

Thick, viscous, and heavy with protein (no boil means no hot break). Nearly still to medium-low carbonation, similar to English cask ale. Warming from the alcohol level and young age. Not cloying, despite the sweetness.

Style Comparison

Strong, sweet malt flavor and banana-clove yeast flavor; rye and juniper provide flavors that are complementary to the malt and yeast but do not dominate. Fermentation profile similar to Weissbier. Not sour, but may have a rustic quality from the yeast and mashing techniques. Mouthfeel similar to Weizenbock.

Ingredients

Malted barley, malted rye, and unmalted grains (traditionally oats, rye, and barley). Juniper for lautering and flavoring. Commercial yeasts can be used, but traditionally Finnish baker’s yeast is used. No hops.

History

An indigenous traditional style from Finland; a farmhouse tradition for at least 500 years, often brewed for festive occasions like summer weddings, and consumed within a week or two of brewing. A similar tradition exists in Estonia, where the beer is known as koduõlu.

Comments

The use of rye and juniper is required for this style. The juniper acts as a filter in the mash tun, and also provides flavoring. Juniper can be added in many forms or stages. Often uses very primitive mashing techniques. Long step mash regime. Wort is not boiled. Herbs other than juniper (traditionally stinging nettles and yarrow) may be used for bittering and flavor. Traditionally very strong, as much as 15% or stronger in modern commercial versions. Served at Finnish festivals, and almost exclusively on tap. Today, it is brewed at many different strengths.

Commercial Examples

Finlandia Sahti, Joutsan Sahti, Lammin Sahti