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, starch, hops.
Best before: glass bottle and keg 6 months, can 12 months.
Serving temperature: 4-6° C.
Goes well with: socialising, seafood dishes, pizzas, hamburgers, fried foods, sausages, salty pies, traditional foods.
