What You Need to Know
Alcoholic fermentation of diluted honey (1:3 water ratio) by Saccharomyces cerevisiae and non-Saccharomyces yeasts present in honeycomb wax, with Rhamnus prinoides stems providing antimicrobial lupulone analogs and pH stabilization (3.8-4.2). Secondary fermentation produces aromatic ethyl esters and terpenoids.
Serves as Ethiopia's national alcoholic beverage, with flavor profiles ranging from dry (delle) to sweet (berz) depending on fermentation duration and honey variety.
Key Parameters
Temperature
20°C
15°C - 28°C
Time
3 months
2 weeks - 12 months
Equipment
Unglazed clay fermentation vessels (inshirto)Wooden stirring paddlesNatural fiber filters
Steps
- 1.
Tej beg wot (Gondar): Alcohol deglazes spicy chicken stew
The Science
Primary Reaction
Fermentation of honey by wild yeast