hist-brewing: Re: Sahti and Gottland Drinka - smoking and yeasts

[Angus]

<snip>
 The=
>se are the conclusions
>
>1)  Wood Chips for Smoking.
<snip>
I'm not 100% sure what they use when smoking 'Gotländsk rökmalt' (smoked malt from Gotland).  My guess would be juniper but alder is a good guess as well.  I'm not sure if my local homebrew supplier keeps 'rökmalt' in stock but I know where I can order it.  The price is 28:-/kg, roughly $1.50/lb.  They don't ship outside of Sweden but I can order some and ship to you if you like.

>
>2)  Yeast
<snip>
My first chioce of yeast would be common baker's yeast.  This is what most brewers on Gotland use when making Gotlandsdricka.  My second choice would be a ale yeast which gives some fruitiness to counter the smoked taste.  Personally I haven't (so far) had any problems with ale yeasts surviving 8-10% alcohol, it usually croaks around 13-15%.

>Nate aka Nathi
>
useless facts about Gotland and Gotlandsdricka:
'Natives' of Gotland have a VERY strong self identity.
If they're travelling over to the mainland they use the expression 'I'm going to Sweden'.

Gotlandsdricka aka dricke/dricku for short is served at a range of alcohol contents (home brewed stuff, AFAIK there's no commercially made dricke on the market today) and fresh dricke is sometimes referred to as 'skitibyxdricke' (soil-your-pants-dricke) due to the high yeast content of the fresh, still bubbling, brew which messes up your stomach if you're not used to it.

/Angus MacIomhair, aka Håkan
Stockholm, Sweden

==
If you look at the sun without shielding youreyes you'll go blind.  If you look at the moon without shielding your eyes you'll become a poet.

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