I have been neglegting the News section of Brewing Nordic, but now I realize that the good old newsletter can be a third very noteworthy channel of information, besides the site itself, and its Facebook and Twitter pages. It seems that many of the interesting beery things I do neither end up in the Brewing Nordic articles nor in social media.
Therefore, I am now committed to write this kind of short news once a month. You can sign up at Brewing Nordic site to receive the news to your inbox, or read them from the News section of this site. I will announce the news also on Facebook and Twitter.
In the last four months I have published very little, but I have collected a lot of fine data, which will show up later at this site. In June I toured farmhouse malthouses and breweries of Norway, where I saw five farmhouse maltings in Størdal near Trondheim and I participated a brewing session in Hornindal. The header image of this post is from the tour, making of juniper infusion in Hornindal. Articles about malting in Størdal and a brewing in Hornindal are in the making, but it might take few months to get them published. You see, long Nordic summer days are good for collecting stories, and the inspiration to write about them comes with shorter and colder days of autumn. In the meantime, check this cool video from the Hornindal’s brewing session.
I have been asked for true farmhouse sahti recipes. Well, I have few, but the recipes are reserved for a publication elsewhere. Nevertheless I’m scanning for opportunities to document sahti brewing sessions. I’m for example trying to make a deal with a 90-year old lady who still brews sahti three times a year. She already turned down an offer from the national Finnish television, but hopefully I have better luck. In the meantime, check the article Sahti Recipe and Farmhouse Brewing Tips, a practical gateway for brewing Nordic farmhouse ale.
At the moment the people in Finland are preparing for the midsummer Festival. People are stocking up with food and beer, and prepare to go by the lake and have sauna. This summer solstice is the second most important season for sahti, after winter solstice (Christmas) of course. Most traditional brewers make sahti for the midsummer.
I have a good stock of sahti, but this year I’m not going to spend the solstice by the lake. Instead, we just got a new puppy, and I will start to train her to be a new brewdog of the house.
