La Chasm is probably the alcoholic beverage most popular in northern European countries. Even more popular than beer or brandy, or at least much more rooted in the culture and tradition of countries like Norway.
In reality, the origin of the chasm as it is known today is in Finland, where traditionally it was prepared to celebrate the Walpurgis night (The vappu Finnish), on April 30, and say goodbye to the long and harsh Scandinavian winter. In the twentieth century, with the development of labor movements in the country, it became the "Official drink" for Labor DayThe May 1.
If we go even further back in time, we discover that the chasm is an evolution of the classic mead from central Europe. This drink crossed the waters of the Baltic through the navigators and merchants of the prosperous commercial cities of Lübeck y Riga In XVII century.
The Finns adapted the chasm to their own taste, considerably lowering its alcohol content. Over time, it also began to be consumed as a refreshing drink for the summer season and ended up expanding to the rest of the Scandinavian nations taking the form of a fermented lemonade.
Many supermarkets in northern Europe sell a false chasm made from cider or must to which sweeteners and carbonated water are added. Its flavor has nothing to do with the authentic traditional chasm.
How do you prepare
How to make sima, the Scandinavian refreshing drink
The necessary ingredients to prepare a delicious chasm are water, lemon, sugar (white or brown, according to the taste of each one), yeast and raisins. Some recipes also include hop or also miel. It is usually a process that takes a few days. With some local variations, the recipe Canonical to prepare chasm is the following:
First day:
- The water inside a pot over high heat.
- When the water boils, add the sugar and mixes well to dissolve.
- Then a lemon unpeeled cut into slices and zest of another lemon (it is important to only grate the peel without reaching the white part, which is bitter).
- A couple of cups of cold water so that the mixture drops in temperature. This step is necessary for the yeast to do its job.
- After pouring the liquid into a non-metallic bowl (non-reactive), add a tablespoon of yeast, the element that will produce the carbonation.
- The pot is removed from the heat and left to rest at room temperature for 24 hours.
Second day:
A whole day has passed and small bubbles have appeared on the surface of the mixture. It's time to bottle:
- In the still empty bottles a few raisins (5 or 6) and a small spoonful of sugar.
- The mixture is poured into the bottle. At that time you will have a cloudy appearance.
- Are left rest the bottles at room temperature away from direct sunlight for two more days.
Third day:
There is nothing to do, just let the drink sit. In this time we will be able to observe how raisins puff up and rise to the surface. Some experts in the preparation of homemade Sima say that it is convenient to open the bottles every 6-8 hours for a few seconds to expel the gas and that the pressure is reduced.
Fourth day:
After the rest period, it is necessary to put the bottles in the refrigerator.
How to take the Sima
Sima bottles, ready to drink
An important note: no matter how cold it is in Norway and the rest of Scandinavian countries, the Sima is always served and taken cold.
It is also advisable that it be consumed during the following week after having prepared it (as long as it is kept in the refrigerator), otherwise it will lose its carbonation and its original flavor will be slightly reduced. It must be said that, being such a popular drink, you almost always drink all of it without having to throw anything away.
There are some traditional snacks ideal to accompany a good glass of chasm, such as the Shortbread o the classic tippaleipä Finnish, a batter cake sprinkled with icing sugar.
Despite being an alcoholic drink, the result of fermentation using yeast, the alcohol content of the chasm is minimal (around 1%), so it is very difficult for us to get to our heads. It is also a great cocktail to drink before dinner, which in the Nordic countries is around five in the afternoon, or to enjoy a day of picnic in the middle of nature.