The label for my Extra Sahti Bitter, which is an ESB brewed with Sahti Malt (from Viking Malt), flavoured with English hops and dried juniper berries. It was fermented with two yeasts: an English ale yeast (Fermentis S-04) and a wheat beer yeast (Fermentis WB-06).

The wheat beer yeast was used as a “clean” substitute for the bread yeast which is normally used when brewing Sahti (since you can’t be sure that bread yeast doesn’t contain miscellaneous microbes).

Beer Styles is a free iOS app I built for browsing the BJCP style guidelines. You should totally install it