The historical Finnish rye-wheat beer appeared at least in the XNUMXth century, possibly earlier. It is a traditional holiday drink, similar to the Estonian style “koduolu” (koduolu). It is drunk young, without aging, brewed with the addition of juniper berries.
The style is characterized by high density and degree, pronounced malt profile. The yeast gives hints of banana and cloves, the malt comes out with nuances of caramel, the sourness is contrary to the standards of the style. There is a slight bitterness, but the finish is sweet, almost no hops are felt.
The drink has a yellow color of varying degrees of intensity, from straw to ocher or amber. Sahti does not go through the filtration stage and almost does not foam in the glass.
On the tongue, the drink feels dense, “nutritious” (due to the high content of proteins), warming. There is no “effervescent” effect, carbonization is insignificant.
Sahti is made on the basis of different malts: barley, rye, wheat, unmalted grains can be added. Hops are added in a minimal amount, baker’s yeast or for Weizen is suitable. Of the entire range of styles, sahti is closest to Weizenbock, but differs from it with juniper notes, increased sweetness and density.
Strength: 7.0-11.0%.
Density: initial 1.076-1.120, final 1.016-1.020.
Bitterness Index: 7-15 IBU.
Color: 4-22 SRM.