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Lapin Kulta premium lager
This Lapin Kulta premium beer is made from the best ingredients, with respect for nature and traditions. The result is a perfect balance between refreshment and a full-bodied palate.
iAlc. 2,7-% Gravity 6,6 p-% Colour 7 EBC Bitterness 14 EBU Energy 100 kJ (25 kcal)/100 ml Serving Temperature 6-8 degrees Celsius
iAlc. 4,5 til-% Gravity 10,5 p-% Colour 10 EBC Bitterness 18 EBU Energy 160 kJ (35 kcal)/100 ml Serving Temperature 6-8 degrees Celsius
iAlc. 5,2 til-% Gravity 12,1 p-% Colour 11 EBC Bitterness 21 EBU Energy 180 kJ (45 kcal)/100 ml Serving Temperature 6-8 degrees Celsius -
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A TASTE THAT
HAS ROOTSEnter the code on the bottom of the can in the field below. Your code is the five final characters on the bottom row.
iAll stages of Lapin Kulta Arctic Malt production can be traced, from cultivating the barley to brewing the beer.
On this website, you can familiarise yourself with these stages of production on a general level or trace the journey of your beer from field to bottle.
logout next prevThank you for choosing Lapin Kulta Arctic Malt! This is the beginning of your particular beer's story, from field to bottle.
Farm and farmer
The Farm
Photos of the farm
Summer 2011
AVERAGE TEMPERATURE
The average summer
temp in Finland is
approx. 14 degrees CelsiusRAINFALL
The summer average for
rainfall in Finland is
approx. 210 mmPhotos of the farm
Farming 2011
SOWING
Date:
Variety:”Last summer wasn't the easiest for farming. Water was in very short supply from time to time, and the loam nearly dried up around these parts. Luckily, July brought just the right amount of rain in our area and we were able to harvest six
tonnes of very high quality malting barley
per hectare.”THRESHING
Malt house
Photos from Viking Malt
VIKING MALT
”Viking Malt, formerly know as Lahden Polttimo (the Lahti Distillery), has been operating in the same location on the shores of Vesijärvi for more than 120 years. Lahden Polttimo started out by distilling alcohol, but malting quickly entered the picture. We have been operating as a commercial malt house since the 1930s. From that time, we have supplied malted barley to Lahden Panimo, nowadays known as Hartwall. Malt quality is extremely important in the brewing of beer, and I do keep
it in mind all the time, having myself graduated
as a Master Brewer."Raimo Koljonen,
Production Manager,
Viking Malt.What is malting?
Malting is controlled germination, where the barley is first exposed to sufficient humidity to start germinating. The barley is typically germinated for four to six days, and humidity and temperature is regulated constantly during that period. Germination is terminated by drying the malt in the desired temperature. The malt is then roasted in the malt roaster to create darker colours and sweeter, more roasted flavours. The finished malt is supplied to the brewery as a mixture of different malts agreed on with the Master Brewer.
Germination and roasting
Germination period:
THE MALTS IN YOUR BEER:
Your beer is brewed withFINAL DRYING TEMPERATURE:
Pilsner , Dark aleMaster Brewer
Photos of Lahti
LAHDEN PANIMO
”I originally graduated as a Master of Science in Technology, but I got sufficiently excited about beer making to retrain as a Master Brewer in Germany. I started work with Lapin Kulta beers in the Tornio brewery in 2001. In 2010 I moved here, to the new Hartwall brewery in Lahti, bringing the Lapin Kulta recipe with me. Since that time, I have developed several Lapin Kulta speciality beers, like the Tuisku and Luomu Jouluolut. The newest specialities are the Arctic Malt Pils and Dark
Lager. The really great thing about those is that
all the stages of beer making, from cultivation
to brewing, have taken place within ten to
twenty kilometres of here."Mika Mäkelä,
Master Brewer,
Hartwall, LahtiBoiling and adding hops
THIS STAGE WAS PERFORMED BY:
HOP VARIETIES USED:
Boiling
Boiling Date:
Packing Date
Advertisement
"The advertising of Lapin Kulta Arctic Malt has followed the same principles as making it: openness and traceability. The story of the Arctic Malt – barley cultivated at a single farm, delivered for malting just a few kilometres away and, from there, only a couple of kilometres away to the brewery – is so fantastic that we wanted to document and share it stage by stage. Few people realise what a local product beer can be."
Pekko Koski,
Product Manager,
Lapin Kulta.Packaging
"The look of the Arctic Malt is intended to communicate traceability and the Finnish origin of the barley. You can follow the story on the golden band running along the can's top edge. When you get to the end, you'll notice it's a trail left by a tractor. On the Pils, the tractor is harvesting barley, and on the Dark Lager it's sowing a field. This is also the source of the colours on the packaging, golden yellow on the Pils and dark on the Dark Lager."
Tony Dianoff, Graphic Designer,
Mainostoimisto King. -
Lapin Kulta Arctic Malt
Lapin Kulta Arctic Malt is made from 100% Finnish barley grown near the brewery, supplied by a familiar contract farmer. The purest groundwater, filtered through eskers, is used for the beer. These finest ingredients of northern nature create a unique taste. A taste that has roots.
”Lapin Kulta Arctic Malt is a smooth, clean and refreshing beer. The taste is malty and agreeably bitter, with a lingering finish. The aroma contains traces of barley and hops. The colour is a light barley-gold.” – Master Brewer Mika Mäkelä
iAlc. 4,6 til-% Gravity 10,7 p-% Colour 9 EBC Bitterness 25 EBU Energy 170 kJ (40 kcal)/100 ml Serving temperature 10 - 12 degrees Celsius "Lapin Kulta Arctic Malt Dark Lager is a clean, refreshing and extremely smooth beer. The taste evokes toasted malts. The finish is malty and lightly bitter. The aroma contains hops and malt, with chocolatey and toasted nuances. The beer is copper-red in colour." - Master Brewer Mika Mäkelä
iAlc. 4,6 til-% Gravity 11,5 p-% Colour 30 EBC Bitterness 16 EBU Energy 180 kJ (45 kcal)/100 ml Serving temperature 16 - 18 degrees Celsius
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Lapin Kulta Tuisku (Seasonal beer)
Lapin Kulta Tuisku is a Finnish organic, top-fermented beer, made from nature's best ingredients. Its beautiful light brown, cloudy colour refracts the light. This beer's full-bodied taste is born from Finnish organic malts and organic hops. Finnish organic herbs furnish the final touch for the beer's delightful taste. The numbered batch of 85,000 bottles has been brewed in cooperation with a Finnish microbrewery.
iAlc. 4,7 til-% Gravity 11,7 p-% Colour 20 EBC Bitterness 25 EBU Energy 190 kJ (45 kcal)/100 ml Serving temperature 12 - 16 degrees Celsius -
Lapin Kulta Premium Luomu Lager
Lapin Kulta Premium Luomu Lager is a refreshing and full-bodied beer like it’s big brother the original Lapin Kulta. The distinct flavour of the beer comes from 100% organic Finnish barley.
”The perfect way to enjoy your organic beer is by pouring it slowly, at about 6-8 degrees, in to a clean glass. This will create a rich, thick and white foam that helps seal the aromas and flavour of the beer.”
–Master Brewer Mika Mäkelä
iAlc 4,5 til-% Gravity 10,7 p-% Colour 10 EBC Bitternes 18 EBU Energy 170 kJ (40 kcal)/100 ml Serving temperature 6-8 degrees Celsius -
Lapin Kulta Luomu Jouluolut (Seasonal beer)
Lapin Kulta Luomu Jouluolut is made entirely from Finnish organic malts. The majority of the malts used in creating this beer are light, pilsner type malts, with some darker, slightly caramelised malts and a tiny portion of malts scorched black, with aromas of coffee and chocolate. From these, a beer is created that is perfect for that winter atmosphere, or to accompany the tastes of Christmas.
iAlc. 4,6 til-% Gravity 11,4 p-% Colour 60 EBC Bitterness 35 EBU Energy 180 kJ (40 kcal)/100 ml Serving temperature 6 - 10 degrees Celsius
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LAPIN KULTA TUISKU
Lapin Kulta Tuisku is a Finnish organic, top-fermented beer, made from nature’s best ingredients. Read more
WDC HELSINKI 2012
Lapin Kulta will host unique events during Helsinki’s World Design Capital 2012 year.
Read more on the events
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Lapin Kulta creates unique events. Find out more about the events on the
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Hel Yes Stockholm
An event combining gastronomy, design and dance.
Read moreSolar Kitchen Winter Brunch
The solar powered restaurant continues touring in winter. Read more
Barn dance
A genuine, traditional barn dance in June. More information will be available closer to the date
Picnic
A relaxed park event in August.
More information will be available closer to the date.Slaughterhouse clock pavilion
A gastronomic event in the wholesale market in autumn.
More information will be available closer to the date.
Lapin Kulta is a World Design Capital Helsinki 2012 partner.
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View ImagesHel Yes Stockholm
The HEL YES! Stockholm event held in February 2012 was a vibrant event combining gastronomy, design and dance. The creative team behind the event was composed of restaurateur Antto Melasniemi, artist Klaus Haapaniemi, designer Mia Wallenius and choreographer Kenneth Kvarnström with his Helsinki Dance Company.
Kaisa Kinnunen was responsible for costumes and the bone orchester directed by Maria Duncker provided the music. Food at the event was based on the Karelian tradition.
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Hel Yes Stockholm / Images
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View ImagesHel Yes!
HEL YES! was a pop-up restaurant and exhibition created by Finnish designers Klaus Haapaniemi and Mia Wallenius, and culinary visionaire Antto Melasniemi, which was opened in the autumn of 2010 for the London Design Festival 2010. Being a huge success, HEL YES! traveled back to its roots in the Kalasatama district of Helsinki in January 2011.
HEL YES! brought warmth to the old vegetable wholesale market in darkest winter and surprised visitors with genuine Finnish food and design. The space was decorated in a straightforward and honest manner, and the lighting created a warm atmosphere.
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Hel Yes! / Images
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Solar Kitchen summer 2011
Lapin Kulta, restaurateur and culinary visionaire Antto Melasniemi and world-famous Catalan designer Martí Guixé collaborated to create a mobile pop-up restaurant combining design and gastronomy. The restaurant opened its doors for the first time at the Milan Design Week in April 2011 and toured Finland for the summer of 2011.
The Lapin Kulta Solar Kitchen Restaurant celebrated the sun, gourmet cooking, beer, art and life. The restaurant was built around large, mirror-like solar boilers that produced surprising and entirely novel culinary experiences.
View Images
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Solar Kitchen summer 2011 / Images
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Solar Kitchen Winter Brunch
The solar powered pop-up restaurant that toured Finland in the summer of 2011 will continue to serve up experiences in the spring of 2012. The restaurant will tour Finland from the middle of March to the beginning of April and will be open on sunny days. Keep track of its timetable in the Lapin Kulta Events Facebook group.
View Images
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Solar Kitchen Winter Brunch / Images
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