Hoppy Easter to all Pint Please folks! 🐣🥚🐰🌷 Time for passion and abundance. Sahti is, of course, an integral part of Easter festivities. This is our Sahti batch #23. We have actually produced 25 different Sahtis but two of them were separations from a main badge and flavored with berries. This is my 101st Sahti in Pint Please. The color of this Sahti is murky, medium raisin-brown. Basically no carbonation, but a very thin bubbly lace ring pops up on the top and rushes away fast. The nose receives bags of grainy aromas, wort, a bit of bread and faint fermented banana. This time the fruity nuances seem to be significantly less prominent than many times earlier. The grainy side is, instead, intensified. Could it be a result of the smoked malt we used a little bit this time? Smoke itself I can't detect in the scent. [... As a matter of fact, I start getting faint smoke after dozens of inhales and along with the drink getting warmer.] The tongue enjoys familiar flavors of fermented banana, banana skin, strong malt with a distant caramelly twist and a grainy punch. As if rye played a lead role here. The maltbill contains a bit of rye but not more than usually, so the rye malt shouldn't make a difference this time either. There's a harsh note among the components, my conclusion is that it must be smoke. Alternatively, it can also be the age: this is now 2.5 weeks old, which is a bit on the young side. Alcohol is nicely hidden although this clocks 9.5 % and is, thus, the strongest Sahti we have ever brewed. The body is medium at maximum. It's clearly a weak link in relation to the ABV. The finish offers especially grainy maltiness. The banana reduces steeply but doesn't vanish completely. The aftertaste sings Via Dolorosa, ooo-o-oooo, for a while. The mouthfeel is medium-light, strong, smooth, slightly harsh and lip-glueing. Tasty but can't reach the sharpest top.