Description
A mildly sour, slightly alcoholic barley gruel fermented by lactic acid bacteria and yeasts at ambient temperatures.
Technical
During fermentation, starches in the barley gruel are hydrolyzed to glucose, which lactic acid bacteria convert to lactic acid, lowering pH to 4–5. Wild yeasts simultaneously produce small amounts of ethanol (1–3 %) and CO₂, creating a mildly alcoholic beverage. The acidic environment preserves proteins and starches while reducing phytic acid, enhancing mineral bioavailability.
Science
Primary Reaction
Anaerobic fermentation of starch to lactic acid and ethanol by lactic acid bacteria and yeasts
Sensory Profile
Aroma ()
mildly sourearthyyeastywarmnuttyfermented grainbreadyslightly fruityhoney-likemalty