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.
For 'The Story Behind The Story' of our Sah'tea, check out our Quick Sip Clip about Sah'tea below. To get a sneak peek on our first brew day of Sah'tea see either of the other two video clips at the bottom of the page...
The hot rock boiling of the Sah'tea wort certainly adds an certain element of excitement to our normal brew day here at Dogfish. In the below video, Lead Brewer Bryan Selders talks about prepping for the brew:
Once the rocks were good and hot, they were transferred into the kettle. Here is a somewhat long, unedited version of the first leg of the brew...
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