Experimental treatment of Sahti (Joulusahti 2018) imitating the tradition of making Eisbock: double partial freezing and subsequent removal of slushy frozen water since water freezes at higher temperature than alcohol. The resulting beer colors muddy, brown with red tint. Due to the lack of carbonation, no head forms on the surface. The nose experiences sweet fermented banana, some sweet malt and a tad biscuit. The fragrance is, generally speaking, rather restrained. The taste offers strong oversweet malt while alcohol comes distinctly through, creating a boozy chemical impression. Hefty fermented banana is also present whereas most other fruity elements have been lost. Instead, a syrupy nuance has intensified. The body is medium-full. The beer ends with loads of oversweet malt, a good amount of bitter, fermented banana and some biscuit dough. The mouthfeel is strong, rather sappy and lip-glueing but not entirely sticky. It's also recognizeably boozy as expected. This was an interesting experimentation but didn't improve the taste of Sahti, rather vice versa. It reduced the beer's complexity and increased ABV and concentration of sugar. The final product shows also more intense maltiness.