Description
Traditional Finnish farmhouse ale featuring juniper infusion and mixed microbial fermentation.
Technical
Sahti undergoes simultaneous saccharification and fermentation through a mixed culture of Saccharomyces cerevisiae and wild lactic acid bacteria, with juniper branches (Juniperus communis) providing antimicrobial phenolic compounds (e.g., terpinen-4-ol) that shape microbial ecology.
Culinary Significance
The unfiltered nature and bacterial activity create a turbid, tart beverage with complex grain flavors that pairs exceptionally with smoked fish and dairy.
Science
Primary Reaction
Fermentation of starches to ethanol
Parameters
Temperature
18°C optimal
15°C to 20°C range
Temperature range for fermentation
Time
10 days
7 days – 14 days
Equipment
Fermentation vesselBrew kettleCooling system