Beer

The traditional ingredients of beer were water, malt, and hops. Hops arrived in Finland with Hanseatic trade in the 13th century. While not essential for fermentation, hops improve flavor, appearance, and shelf life. The importance of yeast was only understood in the 19th century; before that, fermentation was started by wild yeast or sourdough.

Kalja (small beer) was a mild everyday drink, and several liters might be consumed daily. It was brewed differently in each household, typically in batches of 40–50 liters. It was often drunk from a wooden two-handled cup called a “kaljatoopi”. Kalja provided a significant portion of daily energy needs and was not considered intoxicating.

Sahti was a stronger festive drink, brewed for Christmas and major celebrations. Intoxication was associated with folk magic: good parties would ensure luck and success in the future. Life was communal, which placed boundaries on excessive drinking. The social pressure to drink was strong, but serious alcoholism was rare.

Even stronger was kilju, made with large amount of sugar and yeast. In Loimaa, people became enthusiastic about brewing kilju during the First World War (1914–1918).