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Congrats, Nikita on completing your journey! You have done a lot of really great beers, and I have def made some great beers based on this trip through the source books, including the Table Beer. So, thanks. I look forward to whatever your next adventure in brewing will be.
Wonderful, pleasure to see your take on my homeland's national drink. That looks a lot like the sahti we get from commercial brewers here! Aroma of banana (far from my favourite) is definitely a characteristic trait of the sahti style. These days people here are unearthing more historic ways to brew sahti, from different finnish areas. In Southern Häme region of Finland, there was apparently a tradition of adding berries to the sahti when brewed in autum. We get bilberries, lingonberries, cloudberries and cranberries here at that time of the year. Would be an interesting take to try and add some of them to the fermentation bucket. Sahti to me is a festival beer. We brew and drink it on special occasions, but the craft (and appreciation for the drink) has been forgotten by most people. I am very happy to see you try this style! Congratulations on completing the DnD series! It's been an interesting journey! I've yet to brew any of these recipes, but I have a bunch recipes of yours saved for later brewing. The frozen spruce tips gathered this spring would go well with your recipe. I would also like to commend your spirit for experimenting with so many different styles and your open-minded approach to recipe building. It's refreshing to see such an attitude in the youtube brewing community!
That’s high praise! I’m glad it looks like the Sahti you get over there That’s very interesting that there’s new methods being unearthed, and definitely like the sound of adding berries to the fermentation process Thank you, hope you get to try some of the recipes out! Let me know how it turns out when you do :)
A very interesting style for sure! When I made the one with Martin I was very wary about it but it did have some interesting qualities, although not one I'll be running out to brew again.
Hats off to you Nikita for following our weird traditions so well! As you said in the video, it's more common to use juniper branches than berries in sahti. That's what I have seen sahti makers do here but I don't know if it actually makes much difference. The yeast indeed is baking yeast but specifically we use fresh baking yeast that's sold as refrigerated chunks wrapped in paper. Again I don't know if it makes much difference compared to dry baking yeast. Historically farmhouses had their own yeasts (like in Norway they have kveik) for making beer and sahti but everyone switched to mass produced baking yeast when industrialization came and the farmhouse yeasts sadly disappeared. One additional pain in the butt with sahti is that it's a fresh product. Maybe because it's uncarbonated, raw beer, has almost no hops or because the final gravity is so high sahti stays good for only about one month at best. On the rare occasion that you can buy sahti here in Finland it's always refrigerated. That's why in the past it was brewed only for special occasions like weddings. I actually don't like sahti that much myself, it's the juniper flavor that puts me off. From your D&D beers I prefer the light belgian beer too, it inspired me to brew a grisette that I'm drinking at the moment :D
Thank you so much! Yeah sadly I ordered some branches but alas they didn’t come in time! That makes so much sense that it’s only brewed for special occasions as it does seem like it would go off fairly quickly! That’s incredible how is the Grisette? I love hearing about peoples Brews!
@@NikitaVorontsov The grisette turned very good. The abv went up a bit to 4,73% because it fermented from 1.037 to 1.001 (probably due to ample use of nutrients). I used Wyeast 3711 Saison like in your beer, it gave a very nice citrus flavor in addition to the usual saisony things. I used EKG as hops so I don't think the citrus came from that, first time using that hop so maybe I'm wrong. Also instead of rye and oats I used spelt, since that is more typical for grisette from what I could research. Nice nutty taste from that.
You got the banana flavour! Well done! Almost all of the good sahti has that banana like aroma. And I've tasted few in my years living in Finland. The malts in finnish sahti are mostly oat with some rye for flavour. But as your source said almost any cereal has been used if it was available. And if your sahti has not the best taste right now have no fear. It is usually after several weeks of the brewing when sahti is at it peak taste.
Thank you, i'm glad that's at least got some of the authentic taste done! See I think maybe I needed some extra oats, but I definitely wanted the rye in there. I'll give it a few more weeks maybe and then give it another try just to see how it's coming along
Malts in finnish sahti are mostly BARLEY, not oat :) There can be also smal amounts of oat however. (like 5-10% of malt bill). Vast majority of sahti brewers use only barley and rye in some form, though.
So exciting that you made it all the way through the D&D beers! I've made a variation on your table beer twice now and I think it's going to be a mainstay in my kegerator (I managed to get the latest batch down to 2.9%!). So what are you going to brew now?
Thanks, I love that you've made the table beer twice now I think i'm going to take a slight break at the moment for a few weeks and maybe then come back and make some supplemental content such as best recipes, worst recipes that sort of thing, and come back with renewed vigour to brewing more fantasy things with a clear timeline going forward!
Hello, Nikita! I was on your channel recently, RUclips suggested it to me. Maybe I would have passed it by, but I really liked your tasting partner. She's open, outspoken and damn cute))) Nikita, I have a wish for you: Try to brew Sahti beer according to a different recipe, and you will be surprised that it can be different. Just replace caramel rye malt with regular rye malt, and baking yeast with Safale S-04. At the end of boiling, put juniper berries together with hops Cascade with spruce needles. Sometimes authenticity is not always what we want to get...
Thanks Sten, glad you enjoyed the channel and glad you were a fan of Alex :) Maybe I’ll try to re brew Sahti one day but I think that’ll have to wait a good while for it realistically
>> Самое странное, самое странное пиво, которое я когда-либо варил, >> и оно определенно кричит о «Средневековом фантастическом пиве» >> из всех, что я варил. The oddest one? Oh, come on! How about Gotlandsdricka or Kvasir, eh? Thanks for the vid anyways 👍 А, да. За Годзиру отдельный лайкос ;)
Certainly sounds interesting, but I don't think I could make it quite as you did. I am surprised it fermented a lot because bread yeast shouldn't be able to deal with the maltose. I have been very interested in trying juniper berries in a brew, and wouldn't have any problem throwing half a kilo of cranberries in something ;-).
To be honest I was fairly surprised it fermented like it did also, especially since I wasn’t sure what abv tolerance bread yeast would have! Honestly I loved the juniper and I’d love to put it into a lager or something maybe just to bring out the flavour a little more
Thanks for watching, commenting, liking, and/or subscribing!
Consider joining as a channel member and supporting the channel, any support is hugely appreciated!
ruclips.net/channel/UCGnaVxvWBT97ursRIZGXgAAjoin
Great video and I think you really have gotten what sahti is about. Sahti championships here in Finland this saturday, btw :)
Thank you very much! Oh man i'd have loved to visit and see them, just got back from Estonia myself so could have popped over the border haha
Love the Moomin reference. I read the books as a kid and my kids inherited that passion for Tove Jansonn's works
Thanks very much! Im also a huge fan
Shoutout to new members that have joined the channel:
*asi*
Thank you so much for joining and contributing to all this!
Really enjoyed the series. I am sure Elminster approves.
Congrats on finishing this awesome series! Proper software dev with the blue light filter screen haha
thank you! And haha you know it! Got to protect the eyes!
Love it man! Gotta try brewing a Sahti; I've read Lars' book but I've yet to brew one.
It’s totally an experience haha
Congrats, Nikita on completing your journey! You have done a lot of really great beers, and I have def made some great beers based on this trip through the source books, including the Table Beer. So, thanks. I look forward to whatever your next adventure in brewing will be.
Thank you very much, I’m glad you’ve had great success with the beers also!
Wonderful, pleasure to see your take on my homeland's national drink. That looks a lot like the sahti we get from commercial brewers here! Aroma of banana (far from my favourite) is definitely a characteristic trait of the sahti style. These days people here are unearthing more historic ways to brew sahti, from different finnish areas. In Southern Häme region of Finland, there was apparently a tradition of adding berries to the sahti when brewed in autum. We get bilberries, lingonberries, cloudberries and cranberries here at that time of the year. Would be an interesting take to try and add some of them to the fermentation bucket. Sahti to me is a festival beer. We brew and drink it on special occasions, but the craft (and appreciation for the drink) has been forgotten by most people. I am very happy to see you try this style!
Congratulations on completing the DnD series! It's been an interesting journey! I've yet to brew any of these recipes, but I have a bunch recipes of yours saved for later brewing. The frozen spruce tips gathered this spring would go well with your recipe. I would also like to commend your spirit for experimenting with so many different styles and your open-minded approach to recipe building. It's refreshing to see such an attitude in the youtube brewing community!
That’s high praise! I’m glad it looks like the Sahti you get over there
That’s very interesting that there’s new methods being unearthed, and definitely like the sound of adding berries to the fermentation process
Thank you, hope you get to try some of the recipes out! Let me know how it turns out when you do :)
Huh, that Häme's way of acting is kinda Gotlandsdricka style. It's all pretty close there, innit?
A very interesting style for sure! When I made the one with Martin I was very wary about it but it did have some interesting qualities, although not one I'll be running out to brew again.
That’s exactly it, hit the nail on the head. Interesting qualities albeit not mega keen to brew anyone one
congrats on finishing the series! i recently brewed your luriens best which turned out a treat, and the table beer is next up!
Thank you so much!
Glad you enjoyed the Luirens Best :) the Table beer is definitely the best Imo you’ll love it!
Oh boy! That looks interesting!!!
It is!
Hats off to you Nikita for following our weird traditions so well!
As you said in the video, it's more common to use juniper branches than berries in sahti. That's what I have seen sahti makers do here but I don't know if it actually makes much difference. The yeast indeed is baking yeast but specifically we use fresh baking yeast that's sold as refrigerated chunks wrapped in paper. Again I don't know if it makes much difference compared to dry baking yeast. Historically farmhouses had their own yeasts (like in Norway they have kveik) for making beer and sahti but everyone switched to mass produced baking yeast when industrialization came and the farmhouse yeasts sadly disappeared.
One additional pain in the butt with sahti is that it's a fresh product. Maybe because it's uncarbonated, raw beer, has almost no hops or because the final gravity is so high sahti stays good for only about one month at best. On the rare occasion that you can buy sahti here in Finland it's always refrigerated. That's why in the past it was brewed only for special occasions like weddings.
I actually don't like sahti that much myself, it's the juniper flavor that puts me off. From your D&D beers I prefer the light belgian beer too, it inspired me to brew a grisette that I'm drinking at the moment :D
Thank you so much!
Yeah sadly I ordered some branches but alas they didn’t come in time!
That makes so much sense that it’s only brewed for special occasions as it does seem like it would go off fairly quickly!
That’s incredible how is the Grisette? I love hearing about peoples Brews!
@@NikitaVorontsov The grisette turned very good. The abv went up a bit to 4,73% because it fermented from 1.037 to 1.001 (probably due to ample use of nutrients). I used Wyeast 3711 Saison like in your beer, it gave a very nice citrus flavor in addition to the usual saisony things. I used EKG as hops so I don't think the citrus came from that, first time using that hop so maybe I'm wrong. Also instead of rye and oats I used spelt, since that is more typical for grisette from what I could research. Nice nutty taste from that.
Oh damn that is dry! Although makes sense given the yeast and good nutrient use. Spelt sounds like a very interesting choice also
You got the banana flavour! Well done! Almost all of the good sahti has that banana like aroma. And I've tasted few in my years living in Finland. The malts in finnish sahti are mostly oat with some rye for flavour. But as your source said almost any cereal has been used if it was available.
And if your sahti has not the best taste right now have no fear. It is usually after several weeks of the brewing when sahti is at it peak taste.
Thank you, i'm glad that's at least got some of the authentic taste done! See I think maybe I needed some extra oats, but I definitely wanted the rye in there.
I'll give it a few more weeks maybe and then give it another try just to see how it's coming along
Malts in finnish sahti are mostly BARLEY, not oat :) There can be also smal amounts of oat however. (like 5-10% of malt bill). Vast majority of sahti brewers use only barley and rye in some form, though.
So exciting that you made it all the way through the D&D beers! I've made a variation on your table beer twice now and I think it's going to be a mainstay in my kegerator (I managed to get the latest batch down to 2.9%!). So what are you going to brew now?
Thanks, I love that you've made the table beer twice now
I think i'm going to take a slight break at the moment for a few weeks and maybe then come back and make some supplemental content such as best recipes, worst recipes that sort of thing, and come back with renewed vigour to brewing more fantasy things with a clear timeline going forward!
Hi is that smartphone app controlling a WiFi enabled inkbird?
And where did you get your stainless mash paddle please?
Yep thats correct!
And the mash paddle is the Brewzilla one: www.angelhomebrew.co.uk/grain-mill-scoops-paddles/420-24-mash-paddle.html
Hello, Nikita! I was on your channel recently, RUclips suggested it to me. Maybe I would have passed it by, but I really liked your tasting partner. She's open, outspoken and damn cute))) Nikita, I have a wish for you: Try to brew Sahti beer according to a different recipe, and you will be surprised that it can be different. Just replace caramel rye malt with regular rye malt, and baking yeast with Safale S-04. At the end of boiling, put juniper berries together with hops Cascade with spruce needles. Sometimes authenticity is not always what we want to get...
Thanks Sten, glad you enjoyed the channel and glad you were a fan of Alex :)
Maybe I’ll try to re brew Sahti one day but I think that’ll have to wait a good while for it realistically
@@NikitaVorontsov Yes, the world of brewing is fascinating and boundless. I wish you and Alex successful brews and delicious tastings)))
Oh my Dog... how the heck did i stumble upon ya here, man? Ютуб - как Краснодар: одна большая деревня )))
Yupp, sort of cosplaying of Jesse and the Missus: ruclips.net/video/wpClEX-25jc/видео.html
>> Самое странное, самое странное пиво, которое я когда-либо варил,
>> и оно определенно кричит о «Средневековом фантастическом пиве»
>> из всех, что я варил.
The oddest one? Oh, come on! How about Gotlandsdricka or Kvasir, eh?
Thanks for the vid anyways 👍
А, да. За Годзиру отдельный лайкос ;)
New sub really good content
Thanks for subbing
Certainly sounds interesting, but I don't think I could make it quite as you did. I am surprised it fermented a lot because bread yeast shouldn't be able to deal with the maltose. I have been very interested in trying juniper berries in a brew, and wouldn't have any problem throwing half a kilo of cranberries in something ;-).
To be honest I was fairly surprised it fermented like it did also, especially since I wasn’t sure what abv tolerance bread yeast would have!
Honestly I loved the juniper and I’d love to put it into a lager or something maybe just to bring out the flavour a little more
"Tastes better than it smells like" - appears to be a theme with Scandinavian foods & beverages (thinks of e.g. surstromming and gravad salmon) 🤔
Marzipan you say? hmmm.... I do have 2 empty kegs now
I’d say try a small batch before you fill up a keg haha
@@NikitaVorontsov haha but I mean... if I'm making 5L in the brewzilla, I may aswell make 20L right....right? hahaha
haha I think dogfish head brewed one once?
That’s interesting didn’t know that!
🄿🅁🄾🄼🄾🅂🄼 😎
Huh?