#sahti
Live, measured metrics for the hashtag #sahti from the open social web. Every number carries a named source and the time it was fetched. Nothing is estimated.
Own #sahti
This #name is available to claim. It becomes your portal on the open agent web: this very page, a keyword you rank for by an open public stake, and a verifiable identity for AI agents. Nobody else sells a page like this for every #name.
Day-by-day usage
measured · mastodon.social (Mastodon public tags API) · fetched 2026-10-17 08:14 UTC0 uses by 0 unique accounts across the window. Real per-day counts, not estimates. Newest bar is today so far.
Related hashtags
measured · mastodon.social (Mastodon public search API) · fetched 2026-10-17 08:14 UTCLive pulse
measured · mastodon.social (Mastodon tag timeline) · fetched 2026-10-17 08:14 UTCEverything below is measured over the latest 28 public posts (spanning ~30952 hours).
Posting hours (UTC) — busiest: 15:00
Languages: English (20) · Finnish (4) · Portuguese (1) · Turkish (1)
Avg boosts / post: 0.7
Top of the latest posts
This is the (pseudo) Sahti I brewed. It's pseudo cuz I did a simple infusion mash instead of a traditional step mash. I used Cypress boughs instead of Juniper because that's what I've got growing. Fermented with Espe kveik instead of the tr
My homebrewed Sahti. Made with blue spruce boughs in the strike and sparge water and then the entire mash was boiled for half an hour then drained off, chilled and fermented with Voss Kveik. It tastes very fruity/citrusy and sweet with a to
Sahti on nitro! This is pretty awesome. The smoothness of the nitro pour really works well with the maltiness of the Sahti and the cypress comes through nicely. #HomeBrewing #Sahti #CurrentlyDrinking
What “sahti” means
WikipediaSahti is a Finnish type of farmhouse ale made from malted and unmalted grains including barley and rye. Traditionally the ale is flavored with juniper in addition to, or instead of, hops; the mash is filtered through juniper twigs into a trough-shaped tun, called a kuurna in Finnish. Sahti is top-fermented and many have a banana flavor due to isoamyl acetate from the use of baking yeast, although ale yeast may also be used in fermenting.
“Sahti” on Wikipedia (CC BY-SA) →#sahti across platforms
every network with a public tag surfaceFollow #sahti straight to each platform’s own tag page. Where a platform publishes open data we measure it above; the rest lock their numbers behind paid APIs, so we link rather than guess.
Every number above is measured from a named public API at the shown fetch time. Nothing is estimated or extrapolated. Platforms that lock their data behind paid APIs are not shown. Agents: the same numbers, as JSON, at /api/hashtags/sahti