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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“Because her instinct has told her, or because she has been reliably informed, the faded virgin knows that the supreme joys are not for her; she knows by a process of the intellect; but she can feel her deprivation no more than the young mother can feel the hardship of the virgin’s lot.”
—Arnold Bennett (1867–1931)