I’m particularly fond of heather ales and spruce beers. The only sahti (which has juniper) I’ve had was made by me, so I have no idea if I got it traditionally right, but I certainly enjoyed it. No disrespect to all you IPA lovers out there, but the hops-forward style isn’t my thing, so for those of you that are in the same camp, where do you like to turn?

  • verity_kindle@lemmy.worldEnglish
    5·
    3 months ago

    I just made my first sahti, with baker’s yeast and eastern red cedar branches. It was weird and wonderful, it tasted like cedar smells. Lots of wild yeast from the cedar didn’t do it any harm.

    • Skua@kbin.earthOP
      4·
      2 months ago

      I love the flavour of wild fermentation but I’m terrified of screwing it up somehow and making something dangerous. I know that the fact that I’m making alcohol out of it should make it safer by default, but there’s a part of my brain that struggles with it