Description
A traditional Mongolian technique of fermenting horse milk to produce a slightly sour and effervescent beverage.
Technical
Airag fermentation involves the action of lactic acid bacteria, which convert milk sugar into lactic acid, producing carbon dioxide gas and giving airag its characteristic effervescence. The process requires specific temperatures and sanitation to avoid off-flavors and spoilage.
Science
Primary Reaction
Lactic acid fermentation
Sensory Profile
Aroma ()
SourEffervescentDairyYeastyBarnyard
Wine Analogy
Natural lambrusco with secondary fermentation
Coffee Analogy
Kombucha-fermented cold brew
Perfume Analogy
Barnyard-forward natural musk fragrances