Ancient and Obscure Beers Geoff Groff Mark Pangle
[email protected] [email protected] Juniper Ales What is juniper ale? Sahti and gotlandsdrika are traditional ales brewed in the Scandinavian countries of Finland, Norway, and Sweden. Currently it is not as common as it historically was, due to large industrialized breweries and changes in ale/beer temperance. Juniper has a major role in the brewing of these particular ales as do other trees and herbs. It is still being brewed, even commercially. Brewing Juniper Ales Juniper plays a major role in the making of both sahti and gotlandsdrika, and has been a traditional herb used in ale making in Norway and the Scandinavian countries for centuries. A few other trees are used as well; alder is used frequently, along with birch, spruce, hazel, oak, and willow. Notable characteristics of brewing sahti; lots of juniper, small amounts of hops, rarely a boil after the mash, traditionally uncarbonated, a strong ale (>1.075) and a quick turnaround from mash to glass. Brewing Juniper Ales The mash process would be familiar to homebrewers, the malt is soaked in hot water, or somewhat more commonly, a juniper extract. The mash can last anywhere from an hour or several days. As the ancient brewers really no idea what mash temperatures they were hitting, there were typically multiple hot water additions to raise the temperature. If hops are used, they are more commonly added in the mash to add aroma, or added in a boil if one is done. Brewing Juniper Ales After the mash is done, the wort is drained and saved, and the wet malt is removed from the vessel.