Sahti time. Finally! I've enjoyed this already a lot but now I'm reviewing it, as well. The weather is wintry. I have a couple of shots of the earlier years' editions of our Easter Sahti with much more spring-like surroundings than now. Is this a climate crisis? Help us, Greta! The Sahti looks turbid, medium-sludgy-brown. Lighter than our normal Sahtis. A moderate big-bubbled lace ring adorns the top for quite some time. Carbonation is, of course, negligible, just what the yeast has produced. This is the first time we brew with Pehkolan Mallastamo's sahtimalt. Good to see how it behaves. What I hear is that it's less powdery than the common Viking Malt's stuff. Maybe. The scent is attractive: malt, brown biscuit, ripe banana, fermented banana. Very faint clove? Not sure. Probably yes. The olfactory supply is quite old-school and traditional, which makes sense since we didn't mix any other malt here than the sahtimalt and a bit of rye. Basic stuff. Does the taste identity lead to the Easter suffering? Or to the defeat of death and the hope of salvation? Soft it is. Mmmyum 😋 Banana, yes. Both ripe or overripe and fermented. Biscuit, dough, toffee, dried apricot. Clove? Not sure. All in all, enjoyable and inspiring. The body is medium. Not miserable, nor remarkable either. Good. The end is equally malty and bananaey (is this a word?). Same same. So, here we go again; it's like I'm caught under a spell; the aftertaste's wearing black, black magic; it makes me suffer, it makes me suffer. The mouthfeel is medium, soft, smooth, marginally sticky and absolutely classical. No gimmicks. As clean as a Sahti can be. Very balanced. Gulpable, yet also heady... Successful this time. Glad I am.