Description
Traditional Ethiopian honey wine utilizing gesho (Rhamnus prinoides) as a bittering agent and wild yeast from honeycomb for spontaneous fermentation.
Technical
Alcoholic fermentation of diluted honey (1:3 water ratio) by Saccharomyces cerevisiae and non-Saccharomyces yeasts present in honeycomb wax, with Rhamnus prinoides stems providing antimicrobial lupulone analogs and pH stabilization (3.8-4.2). Secondary fermentation produces aromatic ethyl esters and terpenoids.
Culinary Significance
Serves as Ethiopia's national alcoholic beverage, with flavor profiles ranging from dry (delle) to sweet (berz) depending on fermentation duration and honey variety.
Science
Primary Reaction
Fermentation of honey by wild yeast
Parameters
Temperature
20°C optimal
15°C to 28°C range
Time
3 months
2 weeks – 12 months
Equipment