A modern update on a 9th century Finnish proto-beer.
Brewed with rye, we caramelize the wort with white hot river rocks, then ferment it with a German Weizen yeast. In addition to juniper berries foraged directly from the Finnish country-side we added a sort of tea made with black tea, cardamom, cinnamon, ginger, cloves, and black pepper.
The spicing is subtle and balanced and Sahtea is a highly-quaffable, truly-unique brew with a full-mouth feel.
The Sah’tea was first brewed at our small brewery in the Rehoboth Beach brewpub. The brew was chronicled in The New Yorker article by Burkhard Bilger in the fall of 2008.