OLVI beers
The only exception is the hops which are imported from abroad because the weather conditions in Finland are not conducive to growing sufficiently high quality crops.
OLVI beers differ from one another in the selection of their raw materials as well as in their manufacturing methods. Olvi allows its beers to mature slowly and gradually, which is the only way as there is no shortcut to success.
All Olvi's beers are lager beers, which means that they are produced with bottom-fermenting yeast. Lager beers are either dark or light. The bottom-fermenting yeast ferments the beers in a cool temperature, which produces a very fresh, crisp taste and aroma. All Olvi beers are unpasteurised and they contain circa 5 g/l of carbonic acid.
Our product information gives the general technical values describing the character of the beer. The most common ones include:
* Original wort strength
The original wort describes the amount of ingredients (malt) used in the manufacture of the beer. The more malt and other sources of extracts used in the production, the stronger the beer. The unit of original wort strength is the mass percentage (%). For example, an original wort strength of 11% means that the beer has been fermented from wort with an extract content of 11 g/100 g.
* EBC
The EBC -unit informs the colour of the beer. The higher the EBC -value, the darker the beer. The EBC -value of light beers is usually between 6 and 15, while the value for dark beers may be as high as 100. The EBC -value of Olvi Tumma (Dark) is 80.
* EBU
The EBU unit is the measure of existing gentian ingredients. The higher the EBU value, the more gentian ingredients. For original wort -beers the EBU value is usually between 15 and 30.
