Sahatusta

Sahatusta is a Finnish term referring to the process of malting, specifically the steeping and germination of barley. This is a crucial step in the production of alcoholic beverages like beer and also in the creation of malt extract. The process begins with the selection of high-quality barley grains. These grains are then steeped in water for a period of time, allowing them to absorb moisture. This hydration triggers the germination process, where the grain begins to sprout. During germination, enzymes within the barley are activated, which are essential for breaking down starches into fermentable sugars. Careful control of temperature and humidity is vital during sahatusta to ensure the desired level of enzyme activity and to prevent spoilage. Once the desired level of germination is achieved, the process is halted by drying the malt, often in a kiln. This drying process, known as kilning, also imparts specific flavors and colors to the malt depending on the temperature and duration of drying. Sahatusta is a traditional method with a long history, and its meticulous execution directly impacts the quality and characteristics of the final product.