I also did some googling. The production of this particular yeast was sold off to Canadian company Lallemand in 2007. It is still made at the Polttimo facility in Lahti, Finland, where Viking Malt products are also made. And this is the actual product. I use half a pack (25 g) for 21 L of beverage.
There are Sahti brewing competitions locally and an annual Finnish championship too. To participate, one does not need to employ the traditional mashing procedure. I understand the yeast has got to be that particular stuff though. It gives the brew a banana-like sweetness.
Impressive research there!
I also did some googling. The production of this particular yeast was sold off to Canadian company Lallemand in 2007. It is still made at the Polttimo facility in Lahti, Finland, where Viking Malt products are also made. And this is the actual product. I use half a pack (25 g) for 21 L of beverage.
There are Sahti brewing competitions locally and an annual Finnish championship too. To participate, one does not need to employ the traditional mashing procedure. I understand the yeast has got to be that particular stuff though. It gives the brew a banana-like sweetness.