OnTap Magazine

SAHTI 2 GRODZISKIE/ GRÄTZER 1 KENTUCKY COMMON 3 This traditional Finnish style of beer dates back as far as the 9th century (from archaeological records) but is likely even older.Writtenaccountsof thebeer however, only go back to 1792. As a farmhouse style, substantial variation has evolved over time relating to the use of adjuncts and brewing techniques. It is a barley malt based beer with much of its flavour derived from the use of juniper berries and branches as both a flavouring and a filtering medium. Sahti brewers were early adopters of hops for their flavour, aroma, and antibacterial properties. The style would have traditionally been fermented with a house yeast culture, harvested and repitched over many generations. Modern brewers typically use bread yeast for convenience. Sahti was typically a high gravity beer brewed for special events and was drunk fresh, soon after fermentation was complete so was unlikely to have much carbonation above what remained in solution after fermentation. Originating in the town of Grodzisk Wielkopolski in modern-day Poland is this unique style originally called Grodziskie but, for a time, known by the German name Grätzer. The beer was brewed from 100% oak smoked wheat malt and quite heavily hopped with Polish Lublin hops for bitterness, flavour and aroma. Bottle conditioned to achieve high carbonation, and with alcohol content ranging from 2.5 to 3% ABV, this pale beer was a very lively and refreshing drink, comparable in texture to champagne. Controversially, when this style was rediscovered by craft brewers a few years ago it was incorrectly identified as a sour style somewhat akin to a Berliner weisse or gose. Historical records of the beer do not mention sourness and it’s more likely a beer such as this was meant to be brewed quickly and drunk fresh. An authenticallyAmericanbeer style, the Kentucky common was hugely popular in and around Louisville, Kentucky during the 19th century right up until it became a victim of Prohibition. Similar to the other well-known American style California Common, it was developed by European immigrants using ingredients commonly available in the area. This included a barley malt base accentuated with caramel malt, corn, some roasted malts (possibly to counter the hard water in the region) and local hops (likely an old American variety called Cluster). A top fermenting yeast was used to ferment the beer rapidly so that it was ready to serve six to eight days after brewing. Some modern interpretations of the style have assumed it to be sour, yet this has largely been disproven. Instead, the beer would have been relatively low in alcohol, clean and refreshing, and intended to be sold in volume and drunk quickly. bevplus water ADVERT ONTAP.indd 1 2018/02/15 2:46:24 PM