Traditional home-made beer is prepared by mixing the extract with warm water (+40 - +42 ° C). Add sugar and mix well. The dry yeast is sprinkled on the surface of the liquid. Allow it to ferment for 24 hours at room temperature (lightly covered). The fermented home made beer is bottled and the caps are closed well. The bottles are kept cool. Fermentation stops at temperatures below +5 C. Ready to enjoy the next day. Laihian Mallas Oy is a Finnish family business that procures a large part of the grain raw material it uses from the surrounding area.