Compared to basic lagers, slightly more raw materials are used in the brewing of Karhu beer. The result is a substantial beer, featuring a fuller original gravity, in which the flavour of the hops and malt is stronger. Karhu is a full-bodied beer.
The first Karhu beers were enjoyed in Pori during the 1920s. Karhu was still available in the Pori area during the early 1930s, but then it went into hibernation. On a continuous basis Karhu has been brewed since 1958, initially as a mild strength beer. Karhu III was launched in 1961. Its nationwide distribution began in 1993. Nowadays Karhu is produced at Sinebrychoff's Kerava brewery.
Ingredients: water, barley malt, barley starch, hops.
Best before: glass bottle and keg 6 months, can 12 months.
Serving temperature: 3-6° C.
Goes well with: seafood dishes, pizzas, hamburgers, fried foods, sausages, salty pies, pot roasts, traditional foods.