This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the traditional Hiiva Finnish baking yeast. I did use proper Kaljamallas (Finnish roasted rye) which is where all the color came from.
Tastes good, very citrusy, almost tart (Espe is not supposed to have bacteria but 🤷)
Drinking that sahti on nitro tonight.
Sahti on nitro! This is pretty awesome. The smoothness of the nitro pour really works well with the maltiness of the Sahti and the cypress comes through nicely.
The last bottle of Saison du Muscat. A wild yeast saison fermented on Muscato wine pomace (the left overs after pressing grapes for wine). It's got a nice fruity wine character melded well with the saison. There's a hint of oxidation as the beer is a few years old at this point but that doesn't ruin the experience.
Sahti hot scotchy.
A hot scotchy is a unique brewers cocktail that consists of hot wort (the sweet sugary liquid that gets fermented into beer) and (surprise) scotch.
I wonder if a dash of bitters would work here, making it into a true cocktail?
Drinking some Tree Beer, turned out pretty well. Tree flavor is mild but present, some nice esters from the wild yeast, smooth mouthfeel from the flaked barley.
A dark one for @pejacoby
This is a wild yeast Baltic Porter 10% abv and probably five ish+ years old by now. It's a bit tarter than the last time I had it but still good.
Framgarden Pale Ale is on tap and drinking exactly 2 weeks after it was brewed. Tastes pretty good, extremely tropical thanks to not only the kveik, but also the Galaxy and Sultana (Denali) hops.
Time for a beer during this brew day. Palatki wild yeast saison.
I'm drinking my home rewed Honey Tripel. I used honey from my bee hive instead of candi sugar and also fermented it with a wild yeast culture I got out of some honey from a neighbor's hive 12 years ago.
Mute Dog Brewing