How To Brew Sahti: Nordic Forests and Juniper Joys in Age-Old Beer Traditions

Sahti dates back to 1366. There was a mention of consuming beer during the burial. In 1930, a Viking ship that had sunk was discovered off the coast of Norway.

The ship contained wooden barrels that were similar to those designed in the 9th century. It was thought that the barrels contained Sahti.

This seems to parallel the story of Sahti residue being found on a Viking burial ship in Oseburg, Norway in 1904. 

Women Brewmasters

Brewing in Finland was very much part of domestic life in Europe. Like most governments, the Finnish government placed brewing restrictions on brewing Sahti. This played a large factor in the survival of Sahti.

Like many other cultures, the brewing in Finland was central and an important role for many Finnish women. These women paved the way to brewing Sahti and allowed for it to be the everyday beer that was brewed in Finland. 

Juniper

Sahtis were usually rustic beer creations that were brewed with whatever was available on the farm. This usually consisted of barley, rye and oats. Juniper, yarrow, bog myrtie, and caraway and other herbs were often used to provide flavor for the beer. 

Hops would become a minor ingredient in the 14th century, as this spread across Europe at this time. Many of the herbs that were once used in brewing a Sahti were no longer used.

It is unknown if these herbs were not used or if there was another reason. However, juniper remained for some unknown reason. 

Traditionally, Sahtis were brewed with minimal, if any at all, boil. This may be the justifiable reason for hops not being used.

Hot stones were used through multiple temperature steps before it was filtered through a bed of straw and juniper branches. A small amount of hops were added either during the mash or as part of the filter bed. 

Style Profile for Sahti

Appearance

Sahtis are off yellow to dark brown with many being in a medium amber color. Usually unfiltered, so the beer is cloudy. Low carbonation will lead to little head to form in the beer. 

Aroma

The aroma is sweet and has a grainy malt character. Also aromas of caramel and rye notes are present. Aroma of juniper should be noticeable, but remains low to medium.

Banana easters are pronounced and clove-like phenols will be slightly lower. Beer should not be sour in the nose and may have a light alcohol spiciness.  

Flavor

The yeast contributes banana and clove flavors. Malt will be grainy, with rye qualities and some caramel notes. Low bitterness and no hop flavor or aroma.

The juniper branches/berries can add some piney notes and the berries may contribute some gin-like qualities. 

Mouthfeel

Warming qualities are evident in this beer due to the high alcohol and young age. Low carbonation should be present. Body will be weighted with protein, with a thick tacky mouthfeel. 

Tips for Brewing your own Sahti

Grain

The grist for this style can vary quite a bit. Barley usually makes up the base malt. Other grains that could be included include rye, oats, wheat, and possibly some kilned malts. 80-90 percent of the grist is either pale malt or Pilsner malt.

Munich malt usually finds its way into the grist. Usually Munich malt makes up 10-20 percent. The rye malt is usually 5-10 percent, but can be as much as 40 percent.

Homebrewers may want to experiment a little and add specialty malts such as crystal, biscuit, honey, crystal rye, Midnight wheat, and even smoked malt. Play around with it and have fun with the different variations.  

Hops

Sahits usually do not contain much in terms of hops. With that said, the few decent varieties for this style usually center around German Noble hops or English hops.

Those hops include: Saaz, Terrnang, Hallertauer Mittelfrüh, Fuggle, East Kent Goldings, and Challenger. 

Juniper 

The juniper that you use for this beer must be safe for consumption. Juniper can be purchased as co-ops, organic food outlets, and many herb shops.

Sometimes even some homebrew shops may even carry it. Everyone’s trusty Amazon can also be used to procure your own stash of juniper. 

Yeast

The yeast should be a Weizen variety. The Weizen yeast provides the distinctive banana esters and the clove phenols that you are looking for with this style.

White Labs Hefeweizen yeast WLP300, Wyeast 2206 Bavarian Lager is also a choice that can be used. Finnish baker’s yeast has a similar profile as Bavarian weizen yeast. 

Sahti By the Numbers

• Color Range: 4 – 22 SRM
• Original Gravity: 1.076 – 1.120 OG
• Final Gravity: 1.016 – 1.020 FG
• IBU Range: 7 – 15
• ABV Range: 7.0 – 11.0% 

Sahti Recipe

Grain

• 70%              11lb 4oz             Pilsner Malt
• 20%              3lb  4oz              Munich Malt
• 10%              3lb  4oz              Rye Malt

Hops

• 6 oz         Juniper Berries  – Boil – 60 min

Yeast

• 1.0 pkg   ESPE Kveik (Omega #OYL 090)

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Frequently Asked Questions

What is the origin and unique style of Sahti beer?

Sahti is a traditional Finnish beer with a history tracing back to the Viking ages. It is renowned for its distinct flavor profile which comes from the use of juniper berries alongside hops.

The brewing process of Sahti is unique and includes the use of a trough-shaped juniper-lined kuurna for lautering. Sahti is a cloudy, hearty beer with a robust taste, often featuring banana and clove notes due to the ale yeast used in its brewing.

The Finnish Sahti carries a tradition of ancient brewing techniques, making it a living relic in the modern beer world.

How does a Norwegian Farmhouse Ale recipe differ from a Sahti recipe?

While both the Norwegian Farmhouse Ale and Finnish Sahti are grounded in ancient brewing traditions of the Nordic region, they exhibit differences in their recipes and brewing processes.

The Norwegian Farmhouse Ale commonly uses kveik yeast which imparts a distinct taste, often with a brighter, citrus profile compared to the banana and clove notes of a Sahti brewed with ale yeast.

Moreover, while juniper is a key ingredient in Sahti, its use might be more restrained or optional in Norwegian Farmhouse Ale recipes. The Sahti also has a unique lautering process using a juniper-lined kuurna which may not be replicated in Norwegian Farmhouse Ale brewing.

Can one adapt the Sahti beer recipe to create a Viking ale recipe?

Absolutely. The Sahti beer, with its roots in the Viking era, can serve as a foundation for creating a Viking ale recipe.

By delving into the ancient brewing techniques and incorporating elements like juniper berries and a traditional lautering process, one can craft a Viking ale that echoes the hearty and robust characteristics of the age-old Sahti.

Moreover, experimentation with different malts, yeasts like espe kveik, and the incorporation of other traditional Nordic ingredients can further enhance the Viking authenticity of the ale.

Where can I find Sahti beer near me, and how does it compare to other Finnish beers?

To find Sahti beer nearby, it might be beneficial to check local liquor stores, breweries, or online beer marketplaces.

Sahti is a distinctive Finnish beer with a hearty and robust flavor compared to other Finnish beers which might have a broader range of flavor profiles and brewing styles.

Its uniqueness lies in its ancient brewing methods and the use of juniper which imparts a characteristic taste, making it a fascinating option for those looking to explore traditional Finnish beverages.

What is the significance of juniper in the Sahti and Juniper beer recipes?

Juniper is a crucial ingredient in Sahti and other juniper beer recipes, lending a unique flavor and aroma to the brew. It is traditionally used in two forms: the berries and the branches.

The berries provide a piney, citrusy flavor, while the branches, used to line the kuurna during lautering, impart a woody, resinous character to the beer.

This dual utilization of juniper encapsulates the ancient essence of Sahti and juniper beers, offering a rare and traditional taste experience to the modern palate.