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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Kykeon is a low‑alcohol, lactic‑acid fermented beverage made from barley or wheat, water, and herbs.
Origin: Ancient Greeks (Classical period (5th–4th century BCE)) — Greece
See full technique reference →During spontaneous fermentation, lactic acid bacteria metabolize starches into lactic acid and a small amount of ethanol, lowering the pH to 4.0–4.5. The process also generates CO₂, contributing to the beverage’s effervescence. The presence of herbs influences flavor and may provide antimicrobial compounds.
Primary Reaction
lactic acid fermentation by lactic acid bacteria
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