Description
Tella is a low‑alcohol sorghum beer produced by a mixed culture of yeast and lactic acid bacteria.
Technical
During mashing, maltose and other fermentable sugars are released from malted sorghum. The mixed culture of Saccharomyces cerevisiae and Lactobacillus spp. converts these sugars into ethanol, CO₂, lactic acid, and volatile esters, lowering the pH and creating a mildly acidic, effervescent beverage.
Science
Primary Reaction
Fermentation of maltose and other sugars by Saccharomyces cerevisiae and Lactobacillus spp. producing ethanol, CO₂, lactic acid, and esters
Sensory Profile
Aroma ()
earthymaltedyeastyslightly sourfloralfruityherbaltoasted graincitrusyspicy