Description
Greek kykeon is an ancient barley beverage produced by mashing malted barley and allowing spontaneous fermentation with wild yeasts and lactic bacteria.
Technical
During mashing, α‑ and β‑amylases hydrolyze starches into fermentable sugars, while Maillard reactions generate melanoidins that color the liquid and contribute to flavor. The resulting sugars are then converted to ethanol and CO₂ by wild Saccharomyces and non‑Saccharomyces yeasts, and lactic acid is produced by indigenous lactic bacteria, giving the drink a slight sour note.
Science
Primary Reaction
Starch hydrolysis by α‑ and β‑amylases followed by alcoholic fermentation by wild yeasts and lactic acid fermentation by indigenous bacteria
Sensory Profile
Aroma ()
earthymaltybreadyslightly sourwarmhoney-likeherbaltoasted grainfermented fruityeasty