ölhypohjiin

The term "ölhypohjiin" is a Finnish word that translates directly to "beer bottoms" or "beer dregs." It refers to the sediment or lees that settle at the bottom of a beer container, typically a bottle or keg, after fermentation and during storage. This sediment can consist of various components, including yeast cells, hop residues, and proteins that have precipitated out of the beer.

The presence and appearance of ölhypohjiin can vary significantly depending on the brewing process and the type of beer. Some beer styles, such as wheat beers or unfiltered lagers, are intentionally produced with a higher yeast content, leading to a more visible sediment. In other cases, extensive filtration or clarification processes are employed to minimize or eliminate this sediment for a clearer final product.

While often perceived by some as undesirable, ölhypohjiin is a natural byproduct of brewing. In certain traditions, particularly in some European countries, it is common to swirl the bottle before pouring to mix the sediment into the beer, believing it contributes to the flavor and texture. In other contexts, the sediment is left behind in the bottle or keg. The term itself is primarily descriptive of this physical characteristic of beer.