Making of sahti
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- Making of sahti
Making sahti is a multi-step and precise process that uses malt, water, juniper, yeast, and sometimes hops. The process of making sahti greatly differs froms other beer´s manifacturing methods. It is immediately different in its raw materials and the mashing process is slower than in many other beers. The sahti is also not actually filtered, which leaves it thick.
In the making of sahti, the stages can be modified if you want different end results. In this section, we explain four important steps in the production of sahti that will significantly affect the end result of the sahti.
Key stages of the making of sahti
Everything starts from the field
Beer’s journey begins in the fields, where grain grows and is carefully harvested. The grain is brought to life by soaking and sprouting, then the sprouting is stopped by drying and roasting the grains to the desired flavor and color. This is how malt is created. Finally the malts are crushed so that they are ready to turn starch into sugar in the brewing process. This is how high-quality malt is made which gives beer it´s characteristic flavour and richness.
Mashing i.e. fermentation
In mashing the crushed malts are mixed with hot water causing the enzymes convert the grain´s starch into sugar. By adjusting the temperature the sweetness and mouthfeel of sahti can be affected which makes this stage particularly important. The process takes five to eight hours in the traditional production of sahti, allowing the taste and texture to develop slowly and naturally. The result is a sweet, full-bodied wort that gives the saw its traditional character.
Graining
When the mashing is ready, the liquid is separated from the malt in the pulp, which is a symbol of the manufacture of the saw. Kuurna is a elongated, wooden or metallic filter container where the wort slowly drains out through the malts. This phase has a significant impact on the consistency and final taste profile of sahti. Carefully made specification ensures that the wort is clear and ready for fermentation.
Fermentation and keg filler
The fermantation of sahti starts in room temperature where the yeast activates and converts the sugar gradually into alcohol and carbon dioxide. When the fermentation has began sahti is transferred to cool where the flavour develops in peace for longer time. Slow and managed fermentation process gives sahti it´s rich, soft character and traditional sweetness. Finished sahti is dished where it remains depending on the process, weeks if not months.