Brewing Process
Traditionally, Sahti is brewed using a long step infusion mash that may last up to six hours, after which the wort is lautered through the kuurna. Unlike most beers, traditional Sahti wort goes straight from the lauter tun to the fermenter without boiling. This gives it a relatively short shelf-life and may cause some characteristic sour flavors to develop from Lactobacillus bacteria.
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