Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 464-473 |
| Journal | Journal of the Institute of Brewing |
| Volume | 121 |
| Issue number | 4 |
| DOIs | |
| Publication status | Published - 2015 |
| MoE publication type | A1 Journal article-refereed |
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Keywords
- sahti
- Finland
- beer
- flavour
Cite this
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Physicochemical characterization of sahti, an 'ancient' beer style indigenous to Finland. / Ekberg, Jukka; Gibson, Brian (Corresponding Author); Joensuu, Jussi J.; Krogerus, Kristoffer; Magalhães, Frederico; Mikkelson, Atte; Seppänen-Laakso, Tuulikki; Wilpola, Arvi.
In: Journal of the Institute of Brewing, Vol. 121, No. 4, 2015, p. 464-473.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Physicochemical characterization of sahti, an 'ancient' beer style indigenous to Finland
AU - Ekberg, Jukka
AU - Gibson, Brian
AU - Joensuu, Jussi J.
AU - Krogerus, Kristoffer
AU - Magalhães, Frederico
AU - Mikkelson, Atte
AU - Seppänen-Laakso, Tuulikki
AU - Wilpola, Arvi
PY - 2015
Y1 - 2015
N2 - Sahti, a strong, unhopped farmhouse beer flavoured with juniper, is still actively brewed in rural areas in Finland. Presented here is the first comprehensive analysis of the physical and chemical properties of this unique beer style. Twelve sahti samples from the southwest of Finland were analysed and, while properties varied, the beers generally had high levels of alcohol (mean = 7.9% ABV) and high residual extract (mean = 9.5°P). Foam stability was negligible, as is typical for the style, and glycerol concentrations at 3.1 - 4.7 g L-1 were higher than in reference beers (commercial lager, wheat beer and porter). These features may be attributed to the very high gravity conditions employed in brewing sahti beers. Bitterness levels were relatively low (3-13 IBU) owing to the absence or moderate use of hops. All samples contained detectable levels of the clove-like compound 4-vinylguaiacol owing to the use of baker's rather than brewer's yeast for brewing. Concentrations of higher alcohols and esters were high, with many individual aroma compounds being above the normal flavour thresholds. Results have highlighted the uniqueness of this style of beer in comparison to commercially available beers and have contributed to our understanding of the reasons for the particular sensorial properties of this traditional beer style.
AB - Sahti, a strong, unhopped farmhouse beer flavoured with juniper, is still actively brewed in rural areas in Finland. Presented here is the first comprehensive analysis of the physical and chemical properties of this unique beer style. Twelve sahti samples from the southwest of Finland were analysed and, while properties varied, the beers generally had high levels of alcohol (mean = 7.9% ABV) and high residual extract (mean = 9.5°P). Foam stability was negligible, as is typical for the style, and glycerol concentrations at 3.1 - 4.7 g L-1 were higher than in reference beers (commercial lager, wheat beer and porter). These features may be attributed to the very high gravity conditions employed in brewing sahti beers. Bitterness levels were relatively low (3-13 IBU) owing to the absence or moderate use of hops. All samples contained detectable levels of the clove-like compound 4-vinylguaiacol owing to the use of baker's rather than brewer's yeast for brewing. Concentrations of higher alcohols and esters were high, with many individual aroma compounds being above the normal flavour thresholds. Results have highlighted the uniqueness of this style of beer in comparison to commercially available beers and have contributed to our understanding of the reasons for the particular sensorial properties of this traditional beer style.
KW - sahti
KW - Finland
KW - beer
KW - flavour
U2 - 10.1002/jib.246
DO - 10.1002/jib.246
M3 - Article
VL - 121
SP - 464
EP - 473
JO - Journal of the Institute of Brewing
JF - Journal of the Institute of Brewing
SN - 0046-9750
IS - 4
ER -