Editing Sahti (section)

== Brewing process ==
Traditionally, the most common ''sahti'' brewing process is using a long [[Mashing#Infusion mashing|step infusion mash]] that may last up to six hours, after which the wort is [[Lautering|lauter]]ed through the ''kuurna''. Unlike most beers, traditional sahti wort goes straight from the lauter tun to the fermenter without boiling.

However, this is only one of several brewing processes that have traditionally been used. Sahti has also been brewed as a stone beer, with infusion mashing, with variants of decoction mashing, by boiling the mash in the kettle, and so on. Some regions of Finland have called their farmhouse ale ''taari'', and in these areas different brewing processes appear to have been used, such as fermenting in the mash, and baking the wet malts in bread-like shapes before lautering.<ref name="rasanen">Matti Räsänen, "Vom Halm zum Faß." Kansatieteellinen arkisto, Helsinki, 1975. {{ISBN|9519056181}}.</ref>