Who doesn’t like a refreshing libation during an event, after a long day of work, or even relaxing in the sauna? The Finns certainly do! The reverence of beer dates back centuries in Finland, even appearing in their nation epic the Kalevala.
However, Finland has one drink that stands apart from others… Sahti!
Origin of Sahti
Sahti is a traditional farmhouse ale brewed in Finland. The first mention of this drink dates back to 1366 when it was served during a bishop’s funeral. However, the wreckage of a Viking ship in the 9th century held casks believed to contain sahti, meaning it likely predated the first record by several centuries.
Uniquely, sahti is one of the oldest brewing styles still used in modern day, preceded only by lambic from Belgium. Traditionally, women were the brewers in Finnish society, closely guarding their recipes. Daughters would inherit these closesly guarded recipies from their mothers, keeping these secrets within the family for generations.
Despite being mainly a farmhouse ale, records indicate Sweden was importing sahti throughout the 16th century. The tradition of home brewing remained strong until the passage of the Prohibition Act began in 1919 in Finland. Ultimately, this act was repealed in 1932.
Sahti brewing regained its popularity in the 1980s, when the brewery Lammin Sahti began commercial brewing of this again. Eventually, in 2002 the EU granted Finland a protected designation of origin (PDO) over sahti, as the only Nordic country that brews this ale.
Brewing Methods of Sahti
Sahti varies from other ales in both its brewing method and contents. What makes this beer stand apart is the flat, sweet, murky, and dark qualities of this farmhouse ale. In ancient brewing, wild yeast was a common ingredient to ferment this ale. While recipes were close family secrets, traditional ingredients include:
- Barley
- Oats
- Juniper Berries
- Rye
- Wheat
- Twigs
- Hops (sometimes)
- Wild or Baker’s Yeast
The brewing process begins in a wort where the ingredients are brought to a light boil. Once a mash forms, the fluid sifts through a traditional kuurna, which is a hollowed-out aspen log that uses juniper twigs or rye straws as a filter. Finally, a fermenting vessel stores the strained liquids until the ale is ready.
This process lacks pasteurization making it unsuitable for transport for long-distances. Furthermore, sahti possesses murky qualities as twigs and straws don’t drain all the residue from the wort’s mash.
In ancient brewing, wild yeast helped ferment the ale. However, modern brewers prefer using baker’s yeast over brewer’s yeast. The use of baker’s yeast often gives the ale an aroma of bananas. In addition, the fermentation process leaves the beer less fizzy than others, making it an ideal drink for refreshment on hot summer days.
Importance of Beer Culture in Finland
Drinking culture is an important facet of the Finnish lifestyle, and beer makes up part of this. Partaking in libations occurs during weddings, special events, meals, and even in the sauna. Olutsauna, literally translating to “sauna beer”, is a common way to relax during the summer months in Finland.
Finns consume 18.5 gallons of beer per capita annually, according to a 2022 study. In the same year, 111 microbreweries were recorded in Finland, making a total of 136 breweries throughout the country.
While beer culture likely dates back to the Viking Era, there are several mentions of beer throughout the runesongs of ancient Finland. Largely from the Karelian portion of Finland (south western Finland), the Kalevala details how beer brought communities together. While prohibition wiped out many breweries and home brewing practices in the early 1900s, the culture of beer drinking bounced back.
Although, it is important to note that Finland has strict alcohol protocols in modern times. Any beverage with an ABC over 8% (previously 5.5% until amended in 2024) is faces scrict regulations. This regulation means the typical Finnish beer sits between 4.2% – 5.2% ABV. While stronger beverages can be sold in Alko stores, grocery stores and other establishments have a limit to the alcohol they can sell.
Despite the affinity for beer, sahti is often hit-and-miss among Finns. Some prefer this uniquely Finnish ale, while others see it as a “bathtub swill.” It often carries a reputation similar to how Americans view home-brewed moonshine.
Mentions of Beer Throughout the Kalevala
Barley is a significant crop throughout the Kalevala. In fact, in the creation myth, the world is complete when barley rises from the ashes of burned forests. This emphasizes the importance of barley as a crop to the Finns.
While sahti is doesn’t come up by name in the Kalevala, the God of Agriculture, Pekko, receives worship for the harvest of barley and other staple crops. In the Kalevala, Osmotar is a character who brews the first beer for Ilmarinen’s wedding with Louhi’s daughter.
Surprisingly, there are nearly 400 lines of text relating to beer throughout the Kalevala. Of this, 200 describe the creation of the first beer. Notably, the ingredients Osmotar gathers for the first wedding beer include barley, yeast, hops, water, and honey.
Osmotar’s Creation of Beer
Louhi, the Mistress of Pohjola, seeks to find a formidable beer to accompany the meat slaughtered by the giant ox. A passing traveler refers Louhi to Osmotar, a renowned brewer, to accomplish this.
Osmotar starts by adding six barley kernels, seven hop fruit tips, and seven cups of water to a cauldron, bringing this to a boil. However, the ingredients fail to ferment to create beer. Desperate to find a fermenting agent, she employs the help of some animals.
First, a snow white squirrel gathers pine cones. This fails to ferment the beer. Next, a golden-breasted marten gathers saliva from a sleeping bear. This also fails to ferment the beer. Lastly, a honey bee collects pollen for the brew. Finally, this successfully ferments the beer.