Homebrewing in Estonia, Part 2
The Finnish Homebrewing Association (FHA) arranged an excursion
to Saaremaa island in western Estonia in mid August 1995. This document
describes what we found there during the 2.5 day visit.
Tasting three different Koduolu in Saaremaa
After visiting the brew house at about noon in northeastern Saaremaa the
trip continued to town of Kuressaare, the province capital of Saaremaa
island. The medieval town is situated at the southern coast of the
In the evening on 12.8.95 we headed about 10 km to the countryside out
of Kuressaare. There we settled down in an inn. We met three brewmasters
with their samples of Koduolu.
Mr. Paju owns the inn we stayed in. He also brews Koduolu, the process
being the following:
- barley malted by Mr. Paju himself, drying after germination in 60
- infusion mashing with 98 deg C water, poured slowly onto the bed of
crushed malt, mashing takes about 3 hours, 36 kg of malt to give 70
liters of wort (total 100 liters of water used)
- hops boiled separately for 3 hours, 250 grams of self grown hops
(however in summertime the dosage is 350 g)
- lautering through juniper twigs and straws
- brewing takes place once per month
- fermenting with ordinary baker's yeast
The brew was light in colour, easy to consume and had a noticeable apple
Mr. Trei brews Koduolu this way:
The brew was light yellow in colour.
- water is boiled before use
- the malt is added to 75 - 77 deg C water
- mashing takes 3 hours
- juniper twigs used in lauter tun, lautering in three hours
- hops added to clear wort running from lauter tun
- 50 kg of malt
- 100 g of hops
- 150 g baker's yeast
- 150 liters of wort
- OG about 1.064
Mr. Naalik (the surname escapes me...) described his brew briefly this
The Koduolu was quite tasty. The colour of the product could not be
judged due to nightfall.
- he buys malt in the continental Estonia, no possibility for malting
- temperature control is not very important
- mashing is continued until the mash no more forms a film in wire
loop immersed in the mash
- 100 kg malt
- 200 - 250 liters of wort
- 500 g hops
All the three samples had an obvious taste of iron. The brewmasters
explained that the ground water in Saaremaa contais quite a lot of iron.
This explains the slight metallic taste of the brews.
|Koduolu was stored and transferred in
this kind of home welded stainless steel kegs.
||The garden party at the inn in the
evening with plenty of Koduolu.
|Koduolu is served in huge two liter
mugs made of wood or tin.
||The author of this document, Ari
Järmälä, enjoying Koduolu.
(C) Ari Järmälä, 5.9.1997