Description
Kykeon is a low‑alcohol, sour barley beverage produced by steeping barley in water at ambient temperatures and allowing spontaneous fermentation by lactic acid bacteria and wild yeasts.
Technical
The process begins with starch hydrolysis by endogenous amylases in barley, converting starches to fermentable sugars. These sugars are then converted to ethanol and organic acids by lactic acid bacteria and wild yeasts, producing a mildly alcoholic, sour profile. The addition of herbs such as pennyroyal or dill provides flavor and antimicrobial compounds that influence the microbial community.
Science
Primary Reaction
Starch hydrolysis by endogenous amylases → fermentation by lactic acid bacteria and wild yeasts producing ethanol and lactic acid
Sensory Profile
Aroma ()
earthyherbalsouryeastymildgrainyfermented