BJCP Comparable Category: 27 - Sahti
This is the description of how the Finnish-Style Sahti style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Finnish-Style Sahti beer style.
Juniper aroma and ﬂavor should be present due to the use of juniper boughs/branches and berries in the brewing process
- Body: Medium to full
- Malt Flavors & Aromas: Malt aroma is medium-low to medium. Malt ﬂavor is medium to high with malt sweetness present.
- Hop Flavors & Aromas: Not present to very low
- Fermentation Characteristics: These beers can vary significantly in character. Fruity ester and yeasty aromas are medium to high. Diacetyl should not be present. Bread/bakers’ yeast is traditionally used for fermentation and may produce flavors and aromas of complex alcohols, clove-like phenolics and banana fruitiness.
- Common Ingredients: Malted barley along with malted and unmalted grains, often rye. Low hops. Juniper boughs used for lautering (traditionally in a hollowed-out log), but often producing a juniper/berry character. Often uses top-fermenting baker’s yeast in a fast, warm fermentation (German Weizen yeast is a good substitute). Not boiled; a long mash steep is used, with a separately added hop tea.
Brewing Properties of Finnish-Style Sahti
The functional properties of brewing Finnish-Style Sahti beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|7.0 - 8.5%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|3 - 16 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–4 - 12 SRM
(8 - 24 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.060 - 1.090|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.016 - 1.040|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.