Yeah same, it is odd. I’d guess it was an accident

https://www.indiegameawards.gg/ scroll down here to see the winners

Your friends and family are lucky folk! What a magnificent colour it is, it looks so rich

I think it has technically been repealed since 2008, but it’s here: https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX%3AC2001%2F125%2F03&from=EN

Normally you can find them on eAmbrosia

But this is the law that registered it, and you can see that it is “implicitly repealed”. I’m definitely not up for reading a bunch of laws to find out exactly why right now

More interestingly, here’s the description it has for making sahti:

Sahti is brewed by gradually adding water to the mixture of malt and cereals, starting at a temperature of around 40 C, which is increased to around 100 C by the time the last water is added. This is known as “mashing”, and in some places this phase also includes boiling the mash. The heating times vary from short to a thorough boiling. Next, the wort is separated by straining in a trough or vat, and hops may be added. Traditionally, juniper twigs and rye straw are used for straining the wort, which is then fermented into sahti using baker’s or harvested yeast. Top fermentation is used. The main fermentation takes around three days at room temperature or cooler, after which the sahti is kept cool for at least one week. The alcohol comes exclusively from the sugar in the malts and other cereals.

“Baker’s or harvested yeast” is presumably the relevant part here, as that seems to me to exclude cultivated brewing yeast. So on that basis I’ve done it wrong (and I plan to do some fining too, so doubly wrong), but since my stomach doesn’t know any better I think I’ll be safe from legal challenges

Oh that sounds absolutely delightful. I might have to experiment with something like that once I get a bit more familiar with making this style. Cheers!

If I drink coffee while I brew beer, they cancel out to be healthy overall, right?

Based on this recipe, which I chose largely because the author has a very Finnish-sounding name. I’ve had to adapt a couple of bits - particularly the yeast, because I don’t have anywhere I can keep it that is warm enough to sustain the high temperature kveik yeasts - but I feel like I’m keeping it within the right spirit.

I’m trying out fungal chitosan finings for the first time with this brew. I’m not normally bothered about cloudiness, but that’s partly because most of what I brew is exclusively for my own consumption. With Christmas time being what it is, there’s a good chance some of this will go to others, so I want it looking a little nicer too

In the glass? Whisky stones to chill the drink without diluting it