Lauhansarvi - GEOfood made with sahti

The idea was born during André’s first visit to Sahti Academy Kuurna, located in the grounds of Lauhansarvi. The aim was to explore ways of using both sahti and the spent grain left over from the brewing process in the restaurant kitchen.

He developed a dessert that makes use of both the sahti itself and the spent grain. The result is a delicious sahti parfait served with sahti syrup and granola. Lauhansarvi’s own granola incorporates spent grain, giving it a wonderfully crunchy texture. The granola is also available to buy and take home.

This new creation brings together sustainability, local ingredients and respect for tradition – the very qualities that give Lauhansarvi’s cuisine its distinctive character and strong connection to its local roots.