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December 2001
Sahti was made by women across Scandinavia, where the first brew-running called tupulisahti (strong sahti) was given to the men in the village, while the weaker second brew-running jälkijuoma (“nosedrop” sahti) was for the women of the village.
Tools of the trade: Why we love equipment.
Two variations on a simple RIMS for your mash tun.
A guide to pain-free homebrewing.
Two big beers for winter.
The wise one answers your brewing questions.
Expert advice on the right yeast for the right style.
A homebrew judge and BONES from Philly.
No-boil recipes, used kegs and more Beano facts.
Corn and rice, oats and rye, brown sugar and more: Homebrewers can use adjuncts to add different flavors to beer and improve mouthfeel, head retention and clarity. A guide to adjuncts, plus recipes to help you understand these often-overlooked fermentables.
A homebrewer wanders through Scotland and returns with all the firsthand knowledge you'll need to brew classic "shilling" ales and wee heavies at home. Plus: masterful tips from Scottish beer expert Greg Noonan, and extract and all-grain recipes for 60-shilling, 70-shilling, 80-shilling, wee heavy, heather ale and grozet.
From the land of the midnight sun and endless taiga: Celebrate the festive season with sahti, an ancient Finnish ale spiced with juniper. With recipes for mighty shati, nosedrops and more.
