#sahti — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #sahti, aggregated by home.social.
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I’m in Rauma at Olu Bryki Raum / Pub Hullu Hirvi drinking a locally brewed sahti. The brewer doesn’t understand any English but we made friends with one of the patrons who helps to translate.
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I’m in Rauma at Olu Bryki Raum / Pub Hullu Hirvi drinking a locally brewed sahti. The brewer doesn’t understand any English but we made friends with one of the patrons who helps to translate.
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I’m in Rauma at Olu Bryki Raum / Pub Hullu Hirvi drinking a locally brewed sahti. The brewer doesn’t understand any English but we made friends with one of the patrons who helps to translate.
-
I’m in Rauma at Olu Bryki Raum / Pub Hullu Hirvi drinking a locally brewed sahti. The brewer doesn’t understand any English but we made friends with one of the patrons who helps to translate.
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This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the traditional Hiiva Finnish baking yeast. I did use proper Kaljamallas (Finnish roasted rye) which is where all the color came from.
Tastes good, very citrusy, almost tart (Espe is not supposed to have bacteria but 🤷)
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This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the traditional Hiiva Finnish baking yeast. I did use proper Kaljamallas (Finnish roasted rye) which is where all the color came from.
Tastes good, very citrusy, almost tart (Espe is not supposed to have bacteria but 🤷)
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This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the traditional Hiiva Finnish baking yeast. I did use proper Kaljamallas (Finnish roasted rye) which is where all the color came from.
Tastes good, very citrusy, almost tart (Espe is not supposed to have bacteria but 🤷)
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This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the traditional Hiiva Finnish baking yeast. I did use proper Kaljamallas (Finnish roasted rye) which is where all the color came from.
Tastes good, very citrusy, almost tart (Espe is not supposed to have bacteria but 🤷)
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Simpósio de História da Informática na América Latina e Caribe.
https://retropolis.com.br/2026/02/24/simposio-de-historia-da-informatica-na-america-latina-e-caribe/
#MundoRetro #AmricaLatina #apresentao #Argentina #Caribe #JAIIO #Retrpolis #SAHTI #SHIALC
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Simpósio de História da Informática na América Latina e Caribe.
https://retropolis.com.br/2026/02/24/simposio-de-historia-da-informatica-na-america-latina-e-caribe/
#MundoRetro #AmricaLatina #apresentao #Argentina #Caribe #JAIIO #Retrpolis #SAHTI #SHIALC
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Simpósio de História da Informática na América Latina e Caribe.
https://retropolis.com.br/2026/02/24/simposio-de-historia-da-informatica-na-america-latina-e-caribe/
#MundoRetro #AmricaLatina #apresentao #Argentina #Caribe #JAIIO #Retrpolis #SAHTI #SHIALC
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Drinking that sahti on nitro tonight.
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Drinking that sahti on nitro tonight.
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Drinking that sahti on nitro tonight.
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Drinking that sahti on nitro tonight.
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Sahti on nitro! This is pretty awesome. The smoothness of the nitro pour really works well with the maltiness of the Sahti and the cypress comes through nicely.
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Sahti on nitro! This is pretty awesome. The smoothness of the nitro pour really works well with the maltiness of the Sahti and the cypress comes through nicely.
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Sahti on nitro! This is pretty awesome. The smoothness of the nitro pour really works well with the maltiness of the Sahti and the cypress comes through nicely.
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Sahti on nitro! This is pretty awesome. The smoothness of the nitro pour really works well with the maltiness of the Sahti and the cypress comes through nicely.
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Sahti brew day today. Up before the sun because I'm a glutton for punishment apparently.
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Sahti brew day today. Up before the sun because I'm a glutton for punishment apparently.
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Sahti brew day today. Up before the sun because I'm a glutton for punishment apparently.
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Sahti brew day today. Up before the sun because I'm a glutton for punishment apparently.
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ok, based on my grains I currently own, I've come to the conclusion that I should brew Sahti next. So that's sorted. Now to cobble together a recipe and build up some yeast starters for brewing this weekend.
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ok, based on my grains I currently own, I've come to the conclusion that I should brew Sahti next. So that's sorted. Now to cobble together a recipe and build up some yeast starters for brewing this weekend.
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ok, based on my grains I currently own, I've come to the conclusion that I should brew Sahti next. So that's sorted. Now to cobble together a recipe and build up some yeast starters for brewing this weekend.
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ok, based on my grains I currently own, I've come to the conclusion that I should brew Sahti next. So that's sorted. Now to cobble together a recipe and build up some yeast starters for brewing this weekend.
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Üç aşırı hava olayı:
Matmo #Çin'i vurdu, #Priscilla ve #Şahti dünya denizlerini tehdit ediyor #SonDakika #Hurricane #Kasırga #Tayfun -
Üç aşırı hava olayı:
Matmo #Çin'i vurdu, #Priscilla ve #Şahti dünya denizlerini tehdit ediyor #SonDakika #Hurricane #Kasırga #Tayfun -
Üç aşırı hava olayı:
Matmo #Çin'i vurdu, #Priscilla ve #Şahti dünya denizlerini tehdit ediyor #SonDakika #Hurricane #Kasırga #Tayfun -
This is reminiscent of #sahti, the ancient #beer tradition in #Finland, likewise almost unknown, despite being the last living line of a once-prolific type of beer that predates the use of hops. Sahti, if anything, would deserve #Unesco recognition.
Berry wines also go back centuries. One word for the berries used is viininmarja, or ‘wine berry’ (related to Swedish ‘vinbär’). The tradition virtually died out in part due to Christianity (where grape wines were considered correct) and regulation.
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This is reminiscent of #sahti, the ancient #beer tradition in #Finland, likewise almost unknown, despite being the last living line of a once-prolific type of beer that predates the use of hops. Sahti, if anything, would deserve #Unesco recognition.
Berry wines also go back centuries. One word for the berries used is viininmarja, or ‘wine berry’ (related to Swedish ‘vinbär’). The tradition virtually died out in part due to Christianity (where grape wines were considered correct) and regulation.
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This is reminiscent of #sahti, the ancient #beer tradition in #Finland, likewise almost unknown, despite being the last living line of a once-prolific type of beer that predates the use of hops. Sahti, if anything, would deserve #Unesco recognition.
Berry wines also go back centuries. One word for the berries used is viininmarja, or ‘wine berry’ (related to Swedish ‘vinbär’). The tradition virtually died out in part due to Christianity (where grape wines were considered correct) and regulation.
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This is reminiscent of #sahti, the ancient #beer tradition in #Finland, likewise almost unknown, despite being the last living line of a once-prolific type of beer that predates the use of hops. Sahti, if anything, would deserve #Unesco recognition.
Berry wines also go back centuries. One word for the berries used is viininmarja, or ‘wine berry’ (related to Swedish ‘vinbär’). The tradition virtually died out in part due to Christianity (where grape wines were considered correct) and regulation.
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Drinking Sahti while pressing Moscato grapes for wine.
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Drinking Sahti while pressing Moscato grapes for wine.
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Drinking Sahti while pressing Moscato grapes for wine.
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Drinking Sahti while pressing Moscato grapes for wine.
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Drinking my homebrewed Kalsarikannit Sahti tonight. It's delicious with a ton of citrus flavor which I'm gonna blame on the Voss Kveik I used to ferment it, since I've been unable to get my hands on the Suomen Hiiva baking yeast which is traditional.
Regardless, I think this beer is phenomenal. And I definitely plan to brew it again in the future.
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Drinking my homebrewed Kalsarikannit Sahti tonight. It's delicious with a ton of citrus flavor which I'm gonna blame on the Voss Kveik I used to ferment it, since I've been unable to get my hands on the Suomen Hiiva baking yeast which is traditional.
Regardless, I think this beer is phenomenal. And I definitely plan to brew it again in the future.
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Drinking my homebrewed Kalsarikannit Sahti tonight. It's delicious with a ton of citrus flavor which I'm gonna blame on the Voss Kveik I used to ferment it, since I've been unable to get my hands on the Suomen Hiiva baking yeast which is traditional.
Regardless, I think this beer is phenomenal. And I definitely plan to brew it again in the future.
-
Drinking my homebrewed Kalsarikannit Sahti tonight. It's delicious with a ton of citrus flavor which I'm gonna blame on the Voss Kveik I used to ferment it, since I've been unable to get my hands on the Suomen Hiiva baking yeast which is traditional.
Regardless, I think this beer is phenomenal. And I definitely plan to brew it again in the future.
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My homebrewed Sahti. Made with blue spruce boughs in the strike and sparge water and then the entire mash was boiled for half an hour then drained off, chilled and fermented with Voss Kveik.
It tastes very fruity/citrusy and sweet with a touch of toast from the kaljamallas (Finnish roasted rye malt). I'm really happy with how this turned out. If I could change anything about it, I would like to have fermented with the Suomen Hiiva baking yeast as is traditional.
-
My homebrewed Sahti. Made with blue spruce boughs in the strike and sparge water and then the entire mash was boiled for half an hour then drained off, chilled and fermented with Voss Kveik.
It tastes very fruity/citrusy and sweet with a touch of toast from the kaljamallas (Finnish roasted rye malt). I'm really happy with how this turned out. If I could change anything about it, I would like to have fermented with the Suomen Hiiva baking yeast as is traditional.
-
My homebrewed Sahti. Made with blue spruce boughs in the strike and sparge water and then the entire mash was boiled for half an hour then drained off, chilled and fermented with Voss Kveik.
It tastes very fruity/citrusy and sweet with a touch of toast from the kaljamallas (Finnish roasted rye malt). I'm really happy with how this turned out. If I could change anything about it, I would like to have fermented with the Suomen Hiiva baking yeast as is traditional.
-
My homebrewed Sahti. Made with blue spruce boughs in the strike and sparge water and then the entire mash was boiled for half an hour then drained off, chilled and fermented with Voss Kveik.
It tastes very fruity/citrusy and sweet with a touch of toast from the kaljamallas (Finnish roasted rye malt). I'm really happy with how this turned out. If I could change anything about it, I would like to have fermented with the Suomen Hiiva baking yeast as is traditional.
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If you ever visit #Finland, be sure to taste some real #sahti #beer. A rare and delicious opportunity to taste an ancient form of #beer that has died out almost everywhere else. A unique tradition that predates the widespread use of hops (so uses juniper and other herbs) and is endangered even in Finland, but can still be found.
Enjoying a nice bottle of #Pihamaa Sahti at home after a tiring trip to #finncon2024.
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If you ever visit #Finland, be sure to taste some real #sahti #beer. A rare and delicious opportunity to taste an ancient form of #beer that has died out almost everywhere else. A unique tradition that predates the widespread use of hops (so uses juniper and other herbs) and is endangered even in Finland, but can still be found.
Enjoying a nice bottle of #Pihamaa Sahti at home after a tiring trip to #finncon2024.
