Kotikalja Home Brewed Beer

A delicious strawberry recipe!

Home-brewed beer (0.5 to 1 % alcohol) has been a matter of course in the Scandinavian countries since time immemorial, including Finland. Scoffers certainly see here another indication of the drinking pleasure and firmness that the people of Northern Europe are so fond of being said to have. These home-brewed beers also used to have a relatively low alcohol content. So it’s hardly surprising that the Vikings had to organize regular drinking bouts to even feel the effects of the alcohol.

Boil the water. Meanwhile, put the malt and sugar in a heat-resistant, coverable container, preferably made of glass, metal or possibly ceramic. Pour the boiling water over the malt and sugar and let it cool until it is warm to the touch. The ideal temperature is 30 °C. Stir in the yeast. Leave the liquid in a warm room for about 12 hours until the yeast has fermented the sugar into alcohol.

Every fermentation process is temperature-dependent. Therefore, in winter you should let this beer stand a little longer, in hot midsummer you can pour it off a little earlier through a sieve, in which the grains remain. You cool the beer well before serving it.

Tip:

-Although many Finns practice it differently, just as our film shows: even slightly alcoholic liquids like this beer are not for kids.

-When you let the water bubble, form a few wac

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