{"id":68751,"date":"2019-08-10T05:00:32","date_gmt":"2019-08-10T03:00:32","guid":{"rendered":"http:\/\/www.zpravy.pivovary.info\/?p=68751"},"modified":"2025-06-01T16:02:56","modified_gmt":"2025-06-01T14:02:56","slug":"sahti","status":"publish","type":"post","link":"https:\/\/www.pivovary.info\/?p=68751","title":{"rendered":"Sahti"},"content":{"rendered":"

Sahti je tradi\u010dn\u00ed siln\u00e9, svrchn\u011b kva\u0161en\u00e9 finsk\u00e9 pivo typu ale, vyroben\u00e9 z r\u016fzn\u00fdch druh\u016f obilovin (je\u010dmene, r\u00fd\u017ee, p\u0161enice, ovsa), a\u0165 sladovan\u00fdch \u010di nesladovan\u00fdch.<\/p>\n

N\u011bkdy se p\u0159i v\u00fdrob\u011b tohoto piva pou\u017e\u00edv\u00e1 m\u00edsto samotn\u00e9ho sladu zkva\u0161en\u00fd chleba upe\u010den\u00fd z uveden\u00fdch obilovin. P\u016fvodn\u011b se pivo va\u0159ilo v dom\u00e1cnostech, na statc\u00edch, kde ka\u017ed\u00fd sedl\u00e1k m\u011bl sv\u016fj vlastn\u00ed recept. Jackson p\u00ed\u0161e o Sahti jako o jedin\u00e9m p\u0159e\u017eiv\u0161\u00edm primitivn\u00edm pivu v z\u00e1padn\u00ed Evrop\u011b. Dolo\u017eena je jeho v\u00fdroba na po\u010d\u00e1tku 16. stolet\u00ed. Pivo p\u0159e\u017eilo do dne\u0161n\u00edch dn\u016f, obzvl\u00e1\u0161t\u011b je obl\u00edben\u00e9 ve v\u00fdchodn\u00ed \u010d\u00e1sti Finska, okolo jezera Paijanne, v oblasti, kter\u00e1 je mezi piva\u0159i p\u0159ezd\u00edvan\u00e1 jako \u201eSahti district\u201c. Dne\u0161n\u00ed Sahti je pova\u017eov\u00e1no za slavnostn\u00ed farm\u00e1\u0159sk\u00e9 pivo pod\u00e1van\u00e9 p\u0159i v\u00fdjime\u010dn\u00fdch p\u0159\u00edle\u017eitostech.<\/p>\n

\"\"<\/p>\n

Klasick\u00e1 metoda v\u00fdroby Sahti spo\u010d\u00edv\u00e1 v u\u017eit\u00ed stejn\u00fdch d\u00edl\u016f \u017eita a je\u010dmene, oko\u0159en\u011bn\u00fdch jalovcov\u00fdmi kuli\u010dkami. Jalov\u010dinky n\u011bkdy pouze dopl\u0148uj\u00ed chu\u0165ov\u00e9 aroma chmele, v\u011bt\u0161inou jej v\u0161ak zcela nahrazuj\u00ed. Jalovec p\u016fsob\u00ed tak\u00e9 jako konzervant.<\/p>\n

A\u010dkoliv se v\u00fdroba Sahti li\u0161\u00ed dle rodinn\u00fdch receptur a region\u016f, v z\u00e1klad\u011b lze tradi\u010dn\u00ed postup v\u00fdroby tohoto moku rozd\u011blit do dvou druh\u016f. Prvn\u00ed spo\u010d\u00edv\u00e1 v postupn\u00e9 p\u0159il\u00e9v\u00e1n\u00ed (v\u011bt\u0161inou t\u0159ikr\u00e1t) hork\u00e9 vody do rmutovac\u00ed d\u0159ev\u011bn\u00e9 k\u00e1d\u011b za sou\u010dasn\u00e9ho m\u00edch\u00e1n\u00ed. Teplota je postupn\u011b zvy\u0161ov\u00e1na tak, aby do\u0161lo k postupn\u00e9mu uvol\u0148ov\u00e1n\u00ed enzym\u016f. Prvn\u00ed hranice je 50 \u00b0C, pot\u00e9 se teplota zv\u00fd\u0161\u00ed na 60-65 \u00b0C a nakonec va\u0159i\u010d sahti zalit\u00edm dos\u00e1hne 70-75 \u00b0C. P\u0159i dol\u00e9v\u00e1n\u00ed hork\u00e9 vody rmut neproch\u00e1z\u00ed varem, \u010d\u00edm\u017e je trvanlivost sahti omezena. N\u011bkte\u0159\u00ed sta\u0159\u00ed pivovarn\u00edci m\u00edsto p\u0159il\u00e9van\u00ed vody dod\u00e1vaj\u00ed do rmutovac\u00ed k\u00e1d\u011b rozp\u00e1len\u00e9 kameny. Na povrchu kamen\u016f karamelizuje cukr a jeho chu\u0165 pak p\u0159ech\u00e1z\u00ed do n\u00e1poje.
\nDruh\u00fd zp\u016fsob je zalo\u017een na rmutov\u00e1n\u00ed p\u0159i stejn\u011b teplot\u011b. Tato tzv.isotermick\u00e1 metoda vyu\u017e\u00edv\u00e1 st\u00e1le stejnou teplotu, cca 65\u00b0C v pr\u016fb\u011bhu cel\u00e9ho procesu.
\n<\/p>\n

Rmut se pot\u00e9 filtruje p\u0159es jalovcov\u00e9 v\u011btvi\u010dky a p\u0159es sl\u00e1mu do ru\u010dn\u011b dlaban\u00fdch d\u0159ev\u011bn\u00fdch van se spodn\u00edm odtokem. (tzv. kuurna). Mladina se ji\u017e v\u011bt\u0161inou d\u00e1le neva\u0159\u00ed. V opa\u010dn\u00e9m p\u0159\u00edpad\u011b se po kr\u00e1tk\u00e9m varu znovu p\u0159efiltruje p\u0159es jalovcov\u00e9 v\u011btvi\u010dky.<\/p>\n

Mladina se zchlad\u00ed na pokojovou teplotu a p\u0159e\u010derp\u00e1 do d\u0159ev\u011bn\u00fdch d\u017eber\u016f nebo konvic na ml\u00e9ko. P\u0159idaj\u00ed se peka\u0159sk\u00e9 kvasnice. Po jednom dnu se kvas\u00edc\u00ed tekutina p\u0159enese do chladn\u011bj\u0161\u00edho prost\u0159ed\u00ed (8-12\u00b0 C) a tam se nech\u00e1 st\u00e1t 1-2 t\u00fddny.<\/p>\n

Sahti va\u0159en\u00e9 ze \u017eita m\u00edv\u00e1 narezav\u011blou barvu. \u017dlut\u00e1 verze, vyr\u00e1b\u011bn\u00e1 z ovsa, je obl\u00edben\u00e1 na severov\u00fdchod\u011b kolem Lahti a Heinoly. Sahti je v\u011bt\u0161inou zakalen\u00e9 a m\u00edv\u00e1 m\u00e1seln\u00e9 aroma, kter\u00e9 p\u0159ech\u00e1z\u00ed a\u017e k v\u016fni Manzanilly (druh such\u00e9ho \u0161pan\u011blsk\u00e9ho v\u00edna). Chu\u0165 b\u00fdv\u00e1 podobn\u00e1 mandl\u00edm, ho\u0159kosladk\u00e1 s t\u00f3ny kvasu, ban\u00e1nu a fenolu.<\/p>\n

\"\"<\/p>\n

N\u011bkte\u0159\u00ed Sahti srovn\u00e1vaj\u00ed s n\u011bmeck\u00fdm pivem Hefeweizen, jin\u00ed zase hledaj\u00ed jeho podobnost u belgick\u00e9ho Lambiku, a to p\u0159edev\u0161\u00edm kv\u016fli divok\u00fdm kvasnic\u00edm a trpkosti.<\/p>\n

Pivo typu Sahti je nejb\u011b\u017en\u011bji vyr\u00e1b\u011bno jako 18\u00b0. Obsah alkoholu se r\u016fzn\u00ed, ale nej\u010dast\u011bji se pohybuje okolo 8% (n\u011bkdy v\u0161ak a\u017e 11%), d\u00edky \u010demu\u017e se o Sahti \u0159\u00edk\u00e1, \u017ee nech\u00e1v\u00e1 pij\u00e1ky \u201ebez noh\u201c. Vysok\u00fd obsah alkoholu v\u0161ak tak\u00e9 znesnad\u0148uje samotnou koupi n\u00e1poje. Je t\u0159eba si zakoupit pouk\u00e1zku na Sahti ve st\u00e1tn\u00edm obchod\u011b s lihovinami a s tou doj\u00edt k v\u00fdrobci a vym\u011bnit ji za pivo. Dal\u0161\u00edm probl\u00e9mem u Sahti jsou jeho vy\u0161\u0161\u00ed n\u00e1roky na uskladn\u011bn\u00ed, proto\u017ee pivo mus\u00ed b\u00fdt v chladu a\u017e do doby konzumace. Trvanlivost piva se uv\u00e1d\u00ed do dvou t\u00fddn\u016f.<\/p>\n

Prvn\u00ed, kdo za\u010dal s komer\u010dn\u00ed produkc\u00ed, byl v roce 1988 pivovarn\u00edk Pekka K\u00e4\u00e4rinen v pivovaru Lammin Sahti zalo\u017een\u00e9m v roce 1985. V dne\u0161n\u00ed dob\u011b jsou n\u011bkter\u00e9 pivovary specializovan\u00e9 pouze na Sahti, jako nap\u0159. Lammin Sahti, Krouvin Sahti, Joutsan Sahti a Finlandia Sahti.<\/p>\n\n

Pravd\u011bpodobn\u011b nejlep\u0161\u00ed dobou pro vyzkou\u0161en\u00ed v\u0161ech komer\u010dn\u011b vyr\u00e1b\u011bn\u00fdch Sahti je ka\u017edoro\u010dn\u00ed pivn\u00ed festival nazvan\u00fd Sahti Week, kter\u00fd se po\u0159\u00e1d\u00e1 v hospod\u011b St. Urho’s Pub v Helsink\u00e1ch.<\/p>\n

Ve Finsku se m\u016f\u017eeme setkat s r\u016fzn\u00fdmi variantami piva Sahti. Odchylky jsou zp\u016fsobeny krajov\u00fdmi a m\u00edstn\u00edmi tradi\u010dn\u00edmi recepturami a postupy. Uv\u00e1d\u00ed se, \u017ee Sahti je nejl\u00e9pe serv\u00edrovat p\u0159i teplot\u011b do 10\u00b0C s pikantn\u00edmi s\u00fdry. Sahti dnes pat\u0159\u00ed mezi registrovan\u00e9 a chr\u00e1n\u011bn\u00e9 zna\u010dky v Evropsk\u00e9 unii, podobn\u011b jako nap\u0159\u00edklad parmaz\u00e1n, tyrolsk\u00fd \u0161pek nebo t\u0159eba \u010deskobud\u011bjovick\u00e9 pivo.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sahti je tradi\u010dn\u00ed siln\u00e9, svrchn\u011b kva\u0161en\u00e9 finsk\u00e9 pivo typu ale, vyroben\u00e9 z r\u016fzn\u00fdch druh\u016f obilovin (je\u010dmene, r\u00fd\u017ee, p\u0161enice, ovsa), a\u0165 sladovan\u00fdch \u010di nesladovan\u00fdch. N\u011bkdy se p\u0159i v\u00fdrob\u011b tohoto piva pou\u017e\u00edv\u00e1 m\u00edsto samotn\u00e9ho sladu zkva\u0161en\u00fd...<\/p>\n","protected":false},"author":1,"featured_media":68757,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":15414,"footnotes":""},"categories":[218],"tags":[],"class_list":["post-68751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-o-pivu"],"_links":{"self":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts\/68751","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=68751"}],"version-history":[{"count":0,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/posts\/68751\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=\/wp\/v2\/media\/68757"}],"wp:attachment":[{"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=68751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=68751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pivovary.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=68751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}