BEER: Enthralling Genome Of Sahti: Black BREWERY: Teva Brew BEER STYLE: Sahti COUNTRY: Finland ABV.: 8.4% COLOUR (EBC): Cola Black (90.0) BITTERS (EBU/IBU): - AROMA: Appealing. Dark, forested, deep souled. Also hints of old timers caramel is there. This is appealing to me. HEAD: Nonexistent. GREY’S VIEW Barley- & English Black Malted Sahti w/ Juniper. Ok. Let’s dive in. Mouthfeel is so light. So easy and light. Mmmbut the flavours. I taste dark juniper with hints of liquorice and salted candies. Banana is there, but I try not to get it. Indeed. The body is light and swift with no carbonation (obviously). Aftertaste is nicely liquifying with some salted caramels. OTHER NOTES: Awesome Sahti once again! I think this Teva Brew is truly unique of a brewery with incredible Sahtis’. These are just so great to enjoy. And it’s obvious how well these handles time too. Great job! BOTTLED 13/4/2021 TASTED 19/5/2021

Sahti time!! As a matter of fact, Sahti time doubled! Two Sahtis, both mashed in the same day in mid-April, being now around three weeks old. The first one contains 2.5 % English black malt in addition to the standard Sahti ingredients. The Sahti colors murky, very deep dark brown, almost black but not entirely. No head, just several fawn bubbles emerge and burst right away. I raise the tankard up to my nose and inhale: medium-sweet malt, rye malt, overripe banana and a suggestion of biscuit form the olfactory baseline. The scent is quite nice but not particularly full. Little hesitation enters my mind. Hmmm... I take a sip. The sensation offers a bit of sharpness. Unwelcome. Alcohol can also be detected. Unwelcome, too. Otherwise, the familiar components of fermented banana, rye malt and a pinch of dried juniper berry are inevitable. Additionally, the malty sphere puts forward a remote burned tang. I tasted — and gulped quite a few glasses — of both Sahtis during vappu/1 May, and the experience was very promising. I enjoyed fullness, sweetness and only negligible alcohol. I anticipated that the alcoholic element would have leveled off completely. What seems to have happened is the opposite. Now there's reduced quaffability. It's a pity. This is not exactly what I was hoping for after one more week of development. The body is medium. The finish intensifies the roasted and even burned side of the package. As if the rawer characteristics of rye and juniper also gained a sturdier foothold in the finish. The aftertaste wants to whip the evil spirit out of its soul with juniper branches but has to stop when it realizes that it's standing on an ant hill and a colony of ants is climbing up on its back. The mouthfeel is medium-intense, slightly sharp but it shows also a smooth touch, as well as raw. It's also a bit slick and moderately lip-glueing. This is not disastrous but disappoints me after the excellent Sahti with black malt last time (Kärsimyssahti). These are not identical, though: last time we used Finnish black malt, now there's English black malt. We also reduced the proportion of the black malt from 5 % to 2.5 %. A bigger share of black malt can easily render the taste too roasty, even ashy. We managed to avoid it. Instead, the sharper elements seem to take over now unlike what I expected. On the other hand, it may also be that the bigger injection of black malt overshadowed any sharp and alcoholic flavors and created an overall mellow velvety palate. Who knows. 🤷🏻‍♂️