Podcasts about Sahti

27I. Sahti by Bräu Akademie

hiveworks mead co. Sean Duckworth, COO and Alexander Mendoza, CEO of Hiveworks Mead Co. are back on Brew Ha Ha with Steve Jaxon and Herlinda Heras. The last time they were on the show was this episode back on February 22, 2024. Steve Jaxon starts by asking Sean and Alex simply to tell about mead. It is an alcoholic fermented beverage made from honey. Mead is probably the oldest fermented beverage in human history, is gluten free and has tons of flavor, so what's not to love? It takes about six weeks from beginning the brewing process to when it is delivered. Mead is like honey in that it is not perishable. It might lose some of its flavor but it does not go “off.” Herlinda remembers finding great mead in Finland when she was there to judge a beer and Sahti competition. Braggot is a style of mead that can have stronger flavor and higher alcohol, but which also uses grain in its production. The term Honeymoon refers to drinking mead for a month after getting married. Silver Medal Winners in their First Competition They are based in Rohnert Park. One of their products just won a Silver medal in its category in the first competition they have been able to enter. Mead is actually the fastest growing sector of the alcoholic beverage industry today. The TV series Game of Thrones had a lot to do with raising awareness of mead and making it more popular. Since their style of mead is relatively light, that makes it easy for people to try it and get to know it. Their overall style is a Dry mead, with no residual sugar. Some other meads are sweeter and thicker. Another mead is hopped. Their hopped mead is not a braggot because there is no use of grain. Herlinda wants to mention President Carter who signed California Senator Alan Cranston's bill to allow home brewing in the US. That was the one legal change that let the home brewing movement begin. Alex and Sean have known each other since the second grade. They were home brewing in their early twenties. It didn't hurt that they also played a little D&D. So at one point they realized that there was no commercial product similar to their idea. They are expanding their distribution throughout the Bay Area into restaurants and shops. They will double their production capacity in the next year. Watch out for Hiveworks Mead Co.!

This episode of Behind the Mitten has us all over Michigan, with reports from Marshall, Manistee, and Marquette. It's all about the M's on this show!Our good friend Sue Damron joins us from marvelous Marshall, where she owns and operates the historic Schuler's Restaurant. We love visiting this iconic spot, where you can cozy up next to the fire, and enjoy some classic cuisine, like prime rib, their famous meatballs, and of course, that bar cheese. We were extra lucky during this visit because we got to check out Schuler's new hotel, The Royal. A super charming spot with an ideal location right above the restaurant. It's a lovely place to explore downtown Marshall.Then it's on to another new place you can stay, the Motel Bear Lake. This classic 1950s-style motel was purchased a few years ago by Marta Turnbull and Kendall McIntyre, who have been undertaking a complete refresh on the property. Located just minutes from Manistee and Arcadia Bluffs, the motel is retro cute, has a seasonal pool, and is both cannabis and LBGTQ-friendly. Amy recently stayed here for a few nights while she explored Manistee, and has awarded the property five million stars. She can't wait to return.If you've been a long-time listener to BTM, then you've probably heard our next guest. It's Mr.Fancy himself, Jay Clancey of  Kognisjon Bryggeri in Marquette. He catches us up with what's happening at the brewery, which is located on popular Third Street in downtown Marquette. Open seven days a week, you can swing by for a beer or a cider, and are welcome to grab something to eat from one of the local restaurants nearby, or from the adjacent Fish and More. The tap list here is constantly changing, but be sure to try the Sahti if it's on.Then it's back to Manistee, where we talk with Sammie Lukaskiewicz from the visitors' bureau about the Discover Manistee Fall Festival which is happening on October 26. There will be tons of kids activities, fun fall food, and more, all in downtown Manistee, on the shores of Lake Michigan.

Voor aflevering 32 gaat Henri op zoek naar de achtergrond van het typisch Finse biertype Sahti. Hij ondervraagt Maria Markus en Pekka Kääriäinen, om meer te weten te komen over dit bijzondere en in Finland populaire bier.

In this Stylecast, Advanced Cicerones® Julia Herz and Jeremy Storton discuss everything you need to know about Sahti. Sense of Beer Style is the essential beer-style training for those who want to lead in food and beverage. The Sense of Beer Style is brought to you by a collaboration of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Herzmuses⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Good Beer Matters⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Vous n'avez peut être jamais entendu parler des Gruit ? Mais sans doute connaissez vous la cervoise ?Avant la généralisation de l'usage du houblon dans la bière, il y a 5 siècles environ, les bières en Europe utilisaient un vaste panel de plantes et herbes aromatiques et médicinales, ainsi que d'autres techniques de brassage.Ces boissons, que l'on appelle Gruit dans les Flandres, Sahti en Finlande, Ale en Ecosse, ou Cervoise en France, ont peu à peu disparues de nos tables mais ont nourri un imaginaire fertile, avec ses caricatures et ses mythes.A mesure du renouveau de la culture brassicole, certaines brasseries ont tenté ces dernières années de renouer avec cette histoire en grande partie oubliée. Parfois avec le souhait d'imiter le passé, parfois de le dépasser, parfois de s'en inspirer pour défricher des terrains nouveaux du goût et des textures.A tel point qu'un mouvement international émerge, avec ses brasseries, ses écrits, ses expérimentations.Ainsi, le 1er février est devenu la journée internationale du Gruit, portée par des brasseries et brasseurs amateurs passionnés qui peu à peu constituent un terrain de connaissance nouveau.En France, quelques brasseries se sont spécialement consacrées à recréer des Gruit et des Cervoises.La Brasserie In Taberna, dans le Lot et Garonne fait partie de celle-ci et elle s'est fait connaître pour la qualité de ses productions. Elle lance d'ailleurs un compte insta dédié aux Gruit !Avec Guillaume, brasseur d'In Taberna, je vous propose un échange autour du brassage de ces styles.D'autres brasseries se sont occasionnellement lancées dans des bières sans houblon, telle la ferme brasserie La Roof dans l'Aube, qui expérimente l'usage de plantes. Avec Thomas, son brasseur, nous allons échanger sur la manière de réinventer ces bières avec l'apport de nos techniques modernes...

Get ready for mud, Finnish fury, and a gold mine of Nazi-blasting mayhem. In this episode of Unqualified Observers, Kelham and Thomas, dive headfirst into the gloriously over-the-top action flick, Sisu (2023). Imagine Rambo, but Finnish, with a pickaxe. We're talking explosions, skull stabbing, and a surprisingly emotional core that'll leave you cheering for this one-man army against all odds. So grab some Sahti, and join us in this unqualified observation of Sisu - you won't regret it. As always, please rate, review, subscribe, and share this podcast to help it continue to grow and find new audiences. Contact Us: Email - unqualifiedobservers@gmail.com Socials - @observecast @unqualifiedobservers Kelham - @coolgollum Thomas - @stimpyisking

Grand Craft Beer EP. 6 welcomes The Ale Apothecary's founder and brewmaster Paul Arney. Since 2011, The Ale Apothecary has been Bend's only all-wild brewery... except it's now launching The AlePharm for non "wild" ales. From batch 1, which was a Finnish-inspired Sahti, to the newest Swedish-inspired Gotlandstrcka made with smoked malt and brewed for the upcoming Diff'rent Smokes Fest, Arney boasts a treasure trove of imaginative, finely-crafted beers for those who drink beyond the mainstream.

Have you ever licked a Lichtenhainer?  Can you even pronounce Piwo Grodziskie?  Is Gose even historical anymore?  Have you ever even had a good Sahti? We literally rolled a die for our topic this week and historical beer is it!  Join us as we talk about tasting, brewing, and maybe even a little history on some of the beer styles of yore. Cheers!

Brew Ha Ha is back, with Natalie Cilurzo from Russian River Brewing Co. and Jenny Ogston from Victory House at Poppy Bank Epicenter. The Drive with Steve Jaxon is back on the air, on Wine Country Radio 95.5 FM, weekdays 3-6 pm. The Drive is also streaming at TheDrive955.com. Brew Ha Ha is also back on Thursday afternoons on The Drive. Steve Jaxon is hosting today's episode, along with Herlinda Heras. Herlinda Heras is just back from Finland where she was judging the Sahti competition there. She talks about being a judge at competitions around the world. Some are in countries with long beer traditions like Germany, Belgium and Poland. Others, like Portugal, are developing new brewing industries now. In Finland, the Sahti is a traditional brew that dates back to Viking times. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Visit their website for up-to-date hours, menus, beers and more. Jenny Ogston talks about how the Victory House is set up for the coming football season. They have over 40 TV screens just in the Victory House area of the Poppy Bank Epicenter. Russian River Brewing News Natalie Cilurzo has news about the Russian River Brewing Co. and their dog-friendly location in Windsor. The beer garden is open every day and the pub is open Wednesday through Sunday. The beer garden has lots of shade. They also have a couple of new statues from the Schultz Museum. She got a set, of Peppermint Pattie and Marcie playing frisbee. They are on display in the beer garden. There are pictures on the Russian River Brewing Instagram page. See our sponsor Victory House at Poppy Bank Epicenter online, for their latest viewing and menu options. Line Dancing at Victory House Victory House now had Country line dancing, with free lessons on Tuesday nights and large events on Friday nights with DJs. They also have bingo on Wednesdays with Harry Duke and trivia on Thursdays. Poppy Bank Epicenter has everything from indoor soccer, basketball, volleyball, trampolines and bowling. They also have laser tag, virtual reality and a large arcade with lots of old and new games. They host big events and just had their largest one ever for 1500 guests. There is something to do for the whole family. They used to have axe throwing for about one eight-month period, which was fun and frightening. Russian River Brewing Co. is approaching its twentieth anniversary next year of the downtown Santa Rosa pub. It is also the twentieth anniversary of Pliny the Younger. Natalie talks about a seasonal release called “It takes a lot of great beer to make great wine.” It is a light and refreshing hoppy blonde ale, about 5.25% alcohol. Russian River Brewing Co. is finishing a construction project at the Windsor pub, turning one of their production spaces into a Lager house. They will brew more STS Pils and Velvet Glow Lager. The package will be a 6-pack of 12-ounce cans for the first time, which will be available in November or December. Hop Time Harvest Ale is coming out soon, using all Alexander Valley grown hops. Also, Natalie and Vinny will be making their annual trip to the Pacific Northwest to select hops from this year's harvest. The Fall Season at Epicenter The Fall is a busy season at Epicenter. Victory House is their feature bar, with 24 beers on tap. Half of their beers are locally produced. 25% off arcade games, bowling and more, Monday-Thursday from noon to 6pm, entertainment is 25% off. Kid's Night Out is every second Saturday of the month, and there is live music from local bands on Saturdays. They also have Comedy Night one Friday a month. The also taste another RRBC brew, Hop Father IPA, which is named after one of Vinny's nicknames. Finally, Natalie describes a charity collaboration to benefit Maui that Russian River Brewing Co. is participating in. After the fires that struck the island recently, hundreds of breweries are participating by brewing the special recipe and sen...

Herlinda & Tara Jasper Tara Jasper, owner and creative force behind SipSong Spirits, is back on Brew Ha Ha with Harry Duke and Herlinda Heras today. The last time she was on Brew Ha Ha was this episode of July 30, 2020. Tara grew up among the coastal redwoods of northern California. After studying culinary arts and raising a family, she started making gin. She begins by shaking up a cocktail with SipSong Spring Gin, one of her seasonal gins and they toast to all the hospitality and medical workers. All their botanicals are harvested in early spring in Sonoma County. There are all kinds of juniper. In Finland, they use juniper as part of the flavoring of Sahti. Our ornamental juniper berries are shaped like mace balls. The ones in Finland were soft and become sappy and stick when you break them open. SipSong gins often win blind tastings among gin fans. She enjoys the idea of making gin without a lot of fussing around like in a busy kitchen, and then being able to share her work all over the place. The Ah-Ha Moment When she started making gin, she didn't know if she could make a gin that she would enjoy more than her favorite gin. Monkey 47 was her favorite at the time. It was $65 for a 375 ml bottle. In a blind tasting of her gin against that one, she preferred her own. That was her “ah-ha moment” when she decided she wanted to get a still and start making gin. “We have some amazing local distillers in this area. We're very lucky. It's so cool. This is no longer wine country. This is booze country," says Tara Jasper. She met someone who had the same still she wanted, but only used it part time. Since then, she has been using it, sometimes on short notice when the Spring blossoms are ready. Fight Like A Girl Tara is also a pilot and she holds tastings in an airplane hanger. She is also active in women's health care awareness, especially regarding the BRCA gene and how important it is to know if one is a carrier. Tara is a breast cancer survivor and she supports Fight like a Girl, a breast cancer support community. There is an old Prohibition law that makes shipping of spirits illegal. During the pandemic, that law was suspended but only temporarily. She suggests that people express their preferences to their elected officials, to allow shipping of spirits permanently. Indira gin won a double gold, which means every judge gave it a gold. It is flavored with botanicals and people love it in a Gibson. Another friend has suggested that she make gin with hops.

Juhannus on Alkon myymälille kiireistä aikaa. Radio Voima selvitti, mikä tilanne on Päijät-Hämeen Alkoissa kiireisen keskikesän juhlan aikaan. Kristoffer Ignatiuksen haastattelussa palvelupäällikkö Sini Lahti. Lahden mukaan asiakkaiden mukaan lähtee juhannuksen tuotteita laajalla skaalalla. Suosittuja tuotteita ovat olleet rosee- ja kuohuviinit. Lisäksi helposti kuljetettavatr tuotteet ovat suosittuja keskikesän aikaan. Paikallinen erikoisuus on sahti. Sini Lahden mukaan erikoisoluet, sekä alkoholittomat tuotteet kasvattavat edelleen suosiotaan. Kuuntele lisää. Alkon aukioloajat juhannuksena: - torstaina (23.6.) klo 9–21 - juhannusaattona (24.6.) klo 9–12 - juhannuspäivänä (25.6.) kiinni

Join us as we do a quick synopsis of the interesting styles called Sahti and Grisette. Chris brings you all the latest New Brewz and beer news from around our state. We also do a recap on the Urbanrest Homebrew competition and how our Schwarzbier did. Enjoy! Cheers

Noah is left alone and afraid this week, but all's made well with the presence of a true 1-of-1 soul — Paul Arney of Ale Apothecary!Paul's perspective on the industry (and his brewery's reflection of it) is as refreshingly unique as you're going to find. More words won't do the conversation justice, but rest assured there's spruce logs, a tiny and mostly-wooden brewery in a forest, and one hell of an admirably free spirit. Get your wonder on NOW, available where podcasts get got. 

Anikó Lehtinen is our guest on Brew Ha Ha with Steve Jaxon and Mark Carpenter today. We will talk about Sahti, the ancient Finnish national home brew style with Herlinda Heras in studio and with Anikó Lehtinen on the phone from Helsinki. But first, today's show has a couple of Preludes. Prelude No. 1: Chris DiMatteo has brought the audio of two old TV ads from the 1960s, for Italian Swiss Colony Wines, just to remind us of how awful the early tv commercials could be. There are plenty of cringe-worthy old beer ads too, and we will hear some of those soon. Prelude No. 2 Steve Jaxon remembers Tom T. Hall, who passed away just a few days before this episode was recorded. He wrote the song “I Like Beer” one of our unofficial anthems on Brew Ha Ha, and he also wrote the hit song Harper Valley PTA. Then at 6:46 the regular Brew Ha Ha episode starts. Our guest on Brew Ha Ha with Steve Jaxon and Mark Carpenter is Anikó Lehtinen, whom Herlinda Heras visited on her recent trip to Finland and Estonia. Anikó can be found on these social media platforms, here is her LinkedIn page, her Twitter account and her Instagram page. We record Brew Ha Ha in the 5:00 PM hour California time, and Anikó is 10 hours ahead where the local time is past 3:00 AM. Anikó Lehtinen is a journalist, radio producer and university lecturer who covers beer and other subjects. On her recent visit to Helsinki, Herlinda met Aniko, where they judged competitions together, visited breweries and met with brewers. While waiting to get a connection with Helsinki, we discuss the Sahti. This bottle that we are tasting is pasteurized, but mostly it is not pasteurized when it is brewed and served at home in Finland. It is a dark amber-colored uncarbonated brew that is flavored with juniper berry branches, or more recently, other flavors like birch and lingonberries. Mark notices that it is hazy and has no carbonation, so it is sold in milk cartons in Finland, because the package does not need to support the pressure of carbonization. Anikó describes how she got into the business of covering beer and the beverage business. She studied History at university and needed some work as a student, so she worked in some bars that served beer. Then she got an opportunity to build a training system at the biggest Finnish brewery. Here she got to know beer at all levels, including its styles and its history, and she finds it fascinating. Kipis! That's Cheers in Finnish. They are drinking the Sahti that Herlinda brought back, made by their friend Pekka. There are more than 120 breweries in Finland, mostly micro breweries, for a population of about 5.6 million, so beer is popular. Pekka did important work to preserve the habit of making Sahti, which Anikó describes.

It's a busy show today, as Megan Anderson and Tara Nurin both join Herlinda Heras, who is back from a three-week trip to Estonia and Finland. Tara Nurin writes about the business of beverages and spirits for Forbes magazine, from her home base in Camden, New Jersey. Megan Anderson is the representative of New Zealand hops growers. Herlinda was in Finland judging the national beer competition and the national Sahti competition. She was the first American judge in either competition. Sahti is the Finnish national home brew. Herlinda describes the Finnish habit of taking a sauna (which they pronounce “SOW-na” not “SAW-na” as English speakers tend to say) and then plunging into the cold lake and going back and forth between the sauna and the lake. Steve says, “No, thank you!” Herlinda says it got rid of her jet lag pretty quickly. It's the cleanest country she has ever been to. They have free health care for everyone. Car registration and traffic fines are scaled by income. They have very clean water and their lager beers tasted clean and delicious and so were the Baltic Porters. Herlinda also visited Tallinn, the capital of Estonia. New Zealand hops have a special reputation among beer fans. Her organization is a cooperative of twenty-seven growers. They have been growing hops in this reagion of New Zealand for 150 years. They grow some of the best hops in the world, such as Nelson Sauvin and Riwaka. Megan is here to promote a new one, called Nectaron. Some of their hops have trademarked and registered names. See them all here at the NZ Hops website. Some have exotic names derived from other languages such as Moutere (which seems derived from French where it would be “moo-TER”). They say “MOO-ter-ee.” One is called Mouteka. Nectaron is named for Dr. Ron Bitzen, a botanist who worked on hops his entire career and who created Nectaron out of 12 years of R&D. Nelson Sauvin was created from their breeding program and released in 2000. It's a very distinctive hop.  They have limited supply, 1800 acres, and they are under 1% of the world supply, but they have special qualities. Sahti is one of the oldest styles of alcoholic beverage in Europe, and does not use hops because when it was developed they did not use hops. They use juniper as a flavoring. Herlinda found that the Sahti brews she was judging were quite similar and she had to find a way to differentiate among them. Also, it is not carbonated. Next week she will bring some to this show, to taste with Mark Carpenter. Tara Nurin has just published her book, A Woman's Place Is In The Brewhouse: A forgotten history of alewives, witches, brewsters and CEOs. She has her first official book event Sunday at Urban Roots Brewery in Sacramento, California. She is planning another book signing with Russian River Brewing Co., probably for December. Lagunitas Stereohopic IPA uses hop oil. I small bottle of hop oil can flavor a large batch and ultimately much more efficient use of water. Megan points out that the botanists spend a lot of time “chasing flavors” and she credits the impetus of the craft beer industry for pushing the demand for better more interesting hops. Megan Anderson's first job in the beer market was at Samual Adams, as a beer salesperson and trainer, for ten years. Megan moved to Idaho to work for a hop company called Mill 95. There, she met some New Zealanders. She found a company in Kalamazoo, Michigan that makes a hop oil. Then she met Totally Natural Solutions, that produces a totally natural hop oil. Her dream job materialized with the New Zealand hop growers offered her a job. In New Zealand there are some 5th and 6th generations of children growing hops in the fields of their family farms. In 2010 she started a home brew club and one of the members was Jack McAuliffe, the founder of New Albion. It was the first new brewery founded here after Prohibition. They made the first American pale ale. Natalie Cilurzo is in Tara's book,

Alexander Maier fand durch einen glücklichen Zufall zum Thema Bier und vertiefte seine neue Leidenschaft dann auch gleich mit dem Braumeisterstudium in Weihenstephan. Dort lockte nicht nur der Gerstensaft, sondern auch eine holde Maid aus dem hohen Norden, heute seine Ehefrau. Über mehrere Stationen in Deutschland gelang es Alex schließlich, bei einem neuen bzw. wiederbelebten Brauereiprojekt in Finnland anzuheuern und so die Bock's Brauerei in Vaasa mit aufzubauen. Im BierTalk erzählt er von seinen umfangreichen Erfahrungen im Land des heißen Sauna-Gluthauches und die beste Überlebensstrategie für einen deutschen Einwanderer, Care-Pakete...

This week Brew Ha Ha is 2 parts. Mark Carpenter tells about his career with Anchor Brewing in San Francisco. Then Herlinda Heras is in Finland and calls us from Helsinki. Mark Carpenter begins his story with his quest for a more interesting career as a young man in San Francisco in 1971, and proceeds through his first encounter with owner Fritz Maytag, his fortuitous hiring, a description of the facilities, their brewing process, the success of Anchor Steam Beer and several other cool stories from those years. It's a great 9=minute summary of a very interesting story. At the 9-minute mark, Herlinda Heras joins Steve Jaxon and Mark Carpenter on the telephone from Helsinki, Finland. As Herlinda Heras calls in from Helsinki, Finland, it is the late afternoon California time so it is the middle of the night in Helsinki. Herlinda is there to be a judge in the Finland national brewing competition and also the Sahti competition. (Sahti is the old-time Finnish style of home brew.) She is enthusiastic about Finland for many reasons, including their social system as well as their brews. Russian River Brewing Co. is also open at both sites, in Santa Rosa on 4th Street and in Windsor. Herlinda brought a dry-hopped Pliny the Elder in a can, to Finland. She was at the Windsor location and a famous drag racer from NHRA was there with a race car for pictures.  Herlinda describes judging Sahti. It is the oldest brewing style in the world. Unfortunately Skype had glitches so the call is shortened. Harry Duke and Mark Carpenter then discuss the trends in beverages, including hard seltzer. Mark Carpenter remembers Zima, he mentions Bartles & James wine coolers. "They come and go," says Mark. He's not a fan. Harry mentions that some companies have continued to make them because they are easy to make. The success of the product depends more on marketing because the product is rather plain. AB has stopped making theirs. Mark Carpenter says that you never know what the next big thing will be. He suggests that lighter craft Pilsners may begin to appear. Possibly, part of the reason for that is that IPAs became such a contest in how much hop flavor you can put into the product. There would be a natural swing back in the other direction, from brewers that "... are all trying to out-hop each other." Liberty Ale and Sierra Nevada Pale Ale, and Hen House, are excellent alternatives. Mark's personal belief is that craft beer is here to stay. Once you drink those, you're not going back to the major brands. It's like getting into espresso coffee; you don't go back to regular coffee because there is too much flavor there. Mark would like to see the beers get down to about 5% alcohol. Beer drinkers like to drink volume but don't want to get inebriated. This is like English lagers, you can drink them and not get too intoxicated. Some brewers are also making non-alcoholic beers. Those are nice for people who like a refreshing beverage but don't want alcohol. Some of the "Daytime" beers (such as one by Lagunitas) are very popular. Harry points out that the flavor of the beer is what makes it, and domestic light beer have none. Once you get used to beer with a genuine flavor and body, you don't go back. This is why the major brewers are investing in craft beer. Mark Carpenter says that Coors' Blue Moon is an example of a good one, made by a major producer.

E-I-E-I-Oh my, it's a virtual trip to the farm! We're discussing the Trip to the Farm badge on this episode, unlocked by checking-in to 5 different Saisons (Farmhouse, Grisettes, Biere de Mars/Garde, Sahti's all included). We're drinking Keeping Memories from Equilibrium Brewery in collaboration with Keeping Together, and highlighting The Whale AVL out of Asheville, NC. Drinking Socially is Untappd's Craft Beer Podcast. Your inside look into what's happening in the Untappd community and the world of beer. Have questions, want to be a guest on the podcast, or just want to say hello? Email podcasts@untappd.com.

Radio Cityn Aamussa höpinää julkkisten nimillä brändätyistä tuotteista ja kesällä (toivottavasti) lanseerattavasta Cityn Aamun sahdista! Samuel muisteli inttieksymisiään ja Jere tuskaili kuntosalin pukukopissa. Formuloiden ympäristöohjelma lähinnä naurattaa, kun taas VR:n maskipakko kummastuttaa. Ähtärin eläinpuistolla on nyt uusi lapsiperheitä ja karhuja kauhistuttava aktiviteetti. Mukana myös vinkit Radio City -sukkien voittamiseen!

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After Weezer and Bon Jovi both delayed the release of their new albums, Dan, Evan and Eric pivot to reviewing Reunions, the latest album from alt-country superstars Jason Isbell and the 400 Unit. Jason Isbell's thoughtful lyrics manage to connect with everyone. It must be the quarantine. Getting us all stirred up emotionally. For the beard portion of the podcast, Eric drops a review of Beardbrand's Tea Tree Styling Balm — a styling product from a beard company that he put on his hair and not on his beard. Evan invites Eric out for ice cream. Including that here in the show notes so Evan does not back down on his promise of ice cream. Finally, in the beer portion of the episode, Eric and Evan drink and review Bixby, an 8.2% imperial sour ale from Lua Brewing in Des Moines. Dan imbibes some Löyly, a 7.1% sahti-style farmhouse ale from Hammerheart Brewing in Lino Lakes, Minnesota. Interesting brews for interesting times.

Mika Laitinen Author Viking Age Brew --The Craft of Brewing Sahti Farmhouse Ale – Portland Beer Podcast Episode 115 The Portland Beer Podcast - Telling the Stories of the Portland Beer and Cider Scene and Beyond! In this episode of the Portland Beer Podcast our Host Steven Shomler and special Co-host Steve Woolard visits with Mika Laitinen Author of Viking Age Brew --The Craft of Brewing Sahti Farmhouse Ale and Jereme Zimmerman Author of Make Mead Like a Viking. Apple Podcasts – You can subscribe to the Portland Beer Podcast on Apple Podcasts https://podcasts.apple.com/us/podcast/the-portland-beer-podcast/id1122710910?i=1000445536461 iHeartRadio - You can subscribe to the Portland Beer Podcast on iHeartRadio - https://www.iheart.com/podcast/263-the-portland-beer-podcast-47520116/ Spotify - You can subscribe to the Portland Beer Podcast on Spotify https://open.spotify.com/show/07lsGwMXcKAT5Am2riGAAA Go to www.PortlandBeerPodcast.com to see the other 114 episodes we have created and shared. Follow Mika Laitinen Brewing Nordic Website – https://www.brewingnordic.com/ Facebook – https://www.facebook.com/brewingnordic/ Instagram -https://www.instagram.com/brewingnordic/ Twitter - https://twitter.com/BrewingNordic/ The Portland Beer Podcast 411 The Portland Beer Podcast is brought to you by Spark to Bonfire Media, and this episode was at the Pod Bar Food Cart at Carts on Foster. Steven Shomler is the Host and Creator of the Portland Beer Podcast.  You Can Listen to the Portland Beer Podcast on the Portland Beer Podcast website itself, on Apple Podcasts, iHeartRadio, Spotify, Libsyn – Liberated Syndication, Stitcher, Tune In, Radio Public, the Radio.com mobile app, Soundcloud, and many other podcasts outlets. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing! Follow The Portland Beer Podcast Apple Podcasts - https://podcasts.apple.com/us/podcast/the-portland-beer-podcast/id1122710910?i=1000445536461 iHeartRadio - https://www.iheart.com/podcast/263-the-portland-beer-podcast-47520116/ Spotify – https://open.spotify.com/show/07lsGwMXcKAT5Am2riGAAA Facebook – www.facebook.com/PortlandBeerPodcast Instagram – www.instagram.com/portlandbeerpodcast   Twitter – www.twitter.com/PDXBeerPodcast The Portland Culinary Podcast The Portland Beer Podcast has a sister podcast - the Portland Culinary Podcast www.PortlandCulinaryPodcast.com  

Apocalypse Now is a long movie... so we recorded a long episode about it!Tyler & Andrew do a deep dive into this monumental motion picture, that to be perfectly bloody honest, should never have made it out of the raw footage. Listen as the guys try to break down 60/70s international politics, realize they don't know enough, and then tell you how to make a Sahti, a Scandinavian strong ale.Valkyrie Sahti(90 minute mash, 90 minute boil)Grain:14 lb Pilsner Malt3lb Rye Malt**Mash with 1oz of crushed Juniper Berrieshop:1oz Hallertau (90 min)Yeast:Horndival Kviek Yeast** Do a double batch sparge. Sparge 1st round with sparge water for ten minutes, then sparge again with all the wortMusic:InfadosAuthor: Kevin MacLeod Website - http://incompetech.com/ Royalty Free Link - http://incompetech.com/music/royalty-... Genre Link - http://incompetech.com/music/royalty-... Song - "Infados" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/b...Happy Strummin by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) Artist: http://audionautix.com/Christie TeknoAxe http://www.teknoaxe.com, and/or the webpage on http://www.teknoaxe.com ---

James uses kveik yeast to put a twist on an ancient style from Finland that uses no hops and no boil.

Mika Laitinen, author of Viking Age Brew - The Craft of Brewing Sahti Farmhouse Ale, gives us tips on brewing this ancient Finnish beer.

Modern beer is marketed as sexy and masculine, but if beer is such a macho drink, then why does it contain the most potent estrogenic plant on earth? In this presentation you'll learn why you should never drink hopped beer and where you can get the same sacred ancient recipe beer that sustained and enhanced the physical prowess, health, resilience, fertility and lives of our ancestors. For the show notes visit: https://endalldisease.com/episode16 All of my videos, podcasts and articles are and will always be free.  If you enjoyed this video and want to support my work, you can do so by donating, buying one of my bestselling books or red light therapy devices below. Check out our red light therapy store: https://endalldisease.com/store Read my books: https://endalldisease.com/books Donate : ►Paypal: https://www.paypal.me/endalldisease Thanks for listening! Don't forget to subscribe, will see you in the next episode. ► Facebook: https://www.facebook.com/EndAllDisease  ► Twitter: https://www.twitter.com/endalldisease_

Tony and Nick travel to CoHo Brewing in Cape May Court House to talk to owners Karen and Mike about their brand new brewery. They also talk about their tap list including a Finnish Farm Ale called a Sahti and what it is like to be apart of South Jersey’s Beer Mecca in Cape May County. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Mika Laitinen joins me this week to discuss his new book Viking Age Brew about ancient farmhouse brewing techniques including Sahti beer. You can view additional episodes and show notes on my blog here.

Mika Laitinen joins me this week to discuss his new book Viking Age Brew about ancient farmhouse brewing techniques including Sahti beer. You can view additional episodes and show notes on my blog here.

Historical Beer – Other-Beers in this category include established historical beers and/or brewing traditionsfrom any era or part of the world that don’t fit within another beer style defined within these guidelines.-This category pays tribute to beers that incorporate unique brewing ingredients and/or techniques that were used in the past. Within the framework of these guidelines,examples of Historical Beers include South American Chicha, Nepalese Chong/Chang, African sorghumbased beers and others.-7 subcategories from other Countries - Mainly the Baltic region-Color, Clarity, Aroma, Hop Aroma/Bitterness, Body and ABV variesSubcategory: Dutch-Style Kuyt (“Kowt”) Beer-This style of beer was popular in the Netherlands from 1400-1550--Color: Gold to copper-Clarity: Slight chill haze is acceptable-Malt Aroma & Flavor – The aroma is grainy or grainy-bready. The distinctive character of this beer is derived from the use of at least 45 percent oat malt, at least 20 percent wheat malt with pale malt making up the remainder of the grain bill.-Hop Aroma and Flavor and Bitterness – Very low to low-Body: Low to medium-ABV: 4.7%-7.9%-Subcategory: Grodziskie-Grodziskie is an ale style of Polish origin. Historic versions wereoften bottle conditioned and highly carbonated. The beer was nicknamed "Polish Champagne" because of its high carbonation levels, and because it was valued as a high-quality beverage to be used for special occasions.-Color: Straw to golden-Clarity: Slight chill haze is acceptable-Malt Aroma – Oak-smoked wheat malt comprises the entire grain bill. Assertive smokedwheat malt aromas and flavors are medium to medium-high with aroma dominated by oak smoke.-Hop Aroma and Flavor and Bitterness – Not perceived to low-Body: Low to medium low-ABV: 2.7%-3.7%-Glassware - Tall, conical glassesSubcategory: Adambier-The style originated in Dortmund, Germany and is a strong, dark, ale which may or may not be sour. It may also be extensively aged in wooden barrels. Traditional versions may have a low or medium-low degree of smokiness.-Color: Light brown to very dark-Clarity: Beer color may be too dark to perceiveMalt Aroma & Flavor – Toast and caramel malt aroma and flavor may be evident.Hop Aroma and Flavor and Bitterness - Hop aroma and flavor is low.-Body: Medium to full-ABV: 9.0%-11.0%Subcategory: Finnish-Style Sahti-A farmhouse ale with roots in Finland, Sahti was first brewed by peasants in the 1500s. Juniper aroma and flavor should be evident due to the use of juniper boughs/branches (instead of hops) and berries in the brewing process.-Color: Pale to copper Clarity: Chill haze, yeast haze is acceptable.Malt Aroma & Flavor – Medium-low to medium - Bread/bakers’ yeast is traditionally used for fermentation and may produce flavors and aromas of complex alcohols, clove-like phenols and banana fruitiness.-Hop Aroma and Flavor and Bitterness - Not perceived to low-Body: Medium to full-ABV: 7.0%-8.5% Glassware: Pint GlassSubcategory: Swedish-Style GotlandsdrickeSame as Sahti, these beers are characterized by juniper and birchwood smoked malt. Bread/bakers’ yeast is traditionally used for fermentation like Sahti-Color: Pale to copper Clarity: Chill haze, yeast haze is acceptable.Malt Aroma & Flavor – Medium-low to medium - Birchwood smokecharacter, derived from the malting process, should be present.-Hop Aroma and Flavor and Bitterness - Not perceived to low-Body: Medium to full-ABV: 5.5%-6.5%Glassware: Pint GlassSubcategory: Breslau-Style Pale SchoepsTraditional German wheat beer yeast is not used in this style of beer. These beers are fermented with ale yeast as opposed to wheat beer yeast. -Color: Straw to light amber-Clarity: Slight chill haze is acceptableMalt Aroma & Flavor – Malt sweetness is medium to medium-high. A high proportion of pale wheat malt (as much as 80 percent) is used to brew these beers as well as Pilsener and other pale specialty malts. They may have a bready, aromatic biscuit malt aroma, but should not display caramel character.-Hop Aroma and Flavor and Bitterness - Very low-Body: Full (Wheat)-ABV: 6.0%-7.0%Subcategory: Breslau-Style Dark SchoepsSame as Pale Schoeps - Traditional German wheat beer yeast is not used in this style of beer. These beers are fermented with ale yeast as opposed to wheat beer yeast. -Color: Dark brown to black-Clarity: Beer color may be too dark to perceiveMalt Aroma & Flavor – Malt sweetness is medium to medium-high. A high proportion of dark wheat malt (as much as 80%) is used to brew these beers as along with other specialty toasted and dark specialty malts. They have a pronounced malt character with aromas of toasted or nutty malt, but lack caramel character.-Hop Aroma and Flavor and Bitterness - Very low-Body: Full (Wheat)-ABV: 6.0%-7.0%Subscribe to Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Michael Potorti is the Host of Craft Beer Storm and Founder/Brewer at Beara Brewing Co. in Portsmouth, NHMichael PotortiFounder/BrewerHost of "Craft Beer Storm" Podcastmichael@craftbeerstorm.commichael@bearairishbrew.com*** Come visit our brewery for some delicious local craft brew! ***Beara Brewing Co.2800 Lafayette RoadPortsmouth, NH 03801Tel. (857) 342-3272 www.bearairishbrew.com Like us onInstagram: https://www.instagram.com/bearairishbrew/?hl=enFacebook: https://www.facebook.com/BearaIrishBrewingCo Twitter: https://twitter.com/BearaIrishBrew Linked In: https://www.linkedin.com/in/beara-brewing-co-30776075/**LISTEN to our Craft Beer Storm Podcast and share with a friend**Craft Beer Storm Podcast iTunes: https://itunes.apple.com/us/podcast/craft-beer-storm/id1438117278?mt=2Craft Beer Storm You Tube: https://www.youtube.com/channel/UCp3PVuCGmywNWlGFh0N0ukg?view_as=subscriberCraft Beer Storm Podcast Radio Public: https://radiopublic.com/craft-beer-storm-WdbK0LCraft Beer Storm Facebook: https://www.facebook.com/craftbeerstorm/Craft Beer Storm Instagram: https://www.instagram.com/craftbeerstorm/

This week we try our ESC Wheat Wine, Ryck's Did You Bottle It Yet Stout and then dive into the Historical Style Sahti

Tune in for a special episode of Beer Sessions Radio as Jimmy Carbone chats with a Finnish brewer about Lammin Sahti Oy! Finnish Sahti, along with Belgian Lambic, is one of the truly old and unusual or , better, one of the last original beer styles in the world. Dating back to the 1500s it is still mostly produced near Helsinki in traditional sahti brewing equipment like open wooden mash tuns and troughlike wooden lauter tuns {“kuurnas”} with a filter bed made of juniper twigs. The juniper acts as the main preservative and balanging agent. Only very little hops (if at all) is used to accentuate the aroma. Sahti is an all-malt beer (Pilsener or Pale malt, Crystal barley malt and dark rye malt). The Finnish Baker’s yeast employed in Sahti produces phenols and esters similar to those produced by the classic Bavarian wheat beer yeast.