A sweet, heavy, strong traditional Finnish beer with a rye, juniper, and juniper berry flavor and a strong banana-clove yeast character.
Pale yellow to dark brown color; most are medium to dark amber. Generally quite cloudy (unfiltered). Little head, due to low carbonation.
High banana esters with moderate to moderately-high clove-like phenolics. Not sour. May have a low to moderate juniper character. Grainy malt, caramel, and rye in background. Light alcohol aroma. Sweet malt impression.
Strong banana and moderate to moderately-high clove yeast character. Moderate grainy rye flavor. Low bitterness. Fairly sweet finish. Juniper can add a pine-like flavor; juniper berries can add a gin-like flavor; both should be complementary, not dominant. No noticeable hop flavor. Moderate caramel flavor but no roast. Multi-layered and complex, with kind of a wortiness that is unusual in other beer styles. Not sour.
Thick, viscous, and heavy with protein (no boil means no hot break). Nearly still to medium-low carbonation. Strongly warming from the alcohol level and young age, but often masked by sweetness.
An indigenous traditional style from Finland; a farmhouse tradition for at least 500 years, often brewed for festive occasions like summer weddings, and consumed within a week or two of brewing. A similar tradition exists in Estonia, where the beer is known as koduolu.
Malted barley along with malted and unmalted grains, often rye. Low hops. Juniper boughs used for lautering (traditionally in a hollowed-out log), but often producing a juniper/berry character. Often uses top-fermenting baker’s yeast in a fast, warm fermentation (German Weizen yeast is a good substitute). Not boiled; a long mash steep is used, with a separately added hop tea.
Strong resemblance to Weizenbocks, but sweet and thick with a rye and juniper character.
7 - 15
4 - 22
1.076 - 1.120
1.016 - 1.020
7% - 11%