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Tella
Ethiopian Beer
Tella is a traditional Ethiopian fermented beverage, often described as a beer, brewed using gesho (a type of buckthorn), barley, and teff. It has a characteristic sour and slightly alcoholic taste.
๐ง ์ฌ๋ฃ
- 100g Gesho leaves (fresh or dried)(Gesho provides the characteristic bitter and aromatic flavor. If using dried, you may need slightly less.)
- 500g Barley(Provides body and fermentable sugars.)
- 200g Teff flour(Used to create a sourdough starter, contributing to the sourness and complexity.)
- 5L Water(Clean, filtered water is recommended.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the Gesho Starter: Roughly chop the gesho leaves. Place them in a clean container with 1 liter of water. Cover loosely and let it ferment at room temperature for 3 to 4 days. You should observe some bubbling and a slightly sour aroma, indicating fermentation has begun. This is your gesho starter.
โฑ๏ธ 3-4 days - 2
Prepare the Barley: In a dry pan over medium heat, toast the barley until it turns a deep golden brown to almost dark brown, and a nutty aroma is released. Be careful not to burn it. Let it cool completely, then grind it coarsely. The texture should be like coarse meal, not flour.
โฑ๏ธ 30 minutes - 3
Prepare the Teff Injera Starter: Mix the teff flour with about 500ml of water to form a thick batter. Cover and let it ferment at room temperature for 1 to 2 days, or until it develops a distinct sour smell and a slightly foamy texture. This is your soured teff starter.
โฑ๏ธ 1-2 days - 4
Combine Ingredients: In a large, clean fermentation vessel (like a food-grade bucket or crock), combine the gesho starter (including the leaves), the coarsely ground toasted barley, and the soured teff starter. Add the remaining 3.5 liters of water and stir thoroughly to combine all ingredients. The mixture should be a thick, porridge-like consistency.
โฑ๏ธ 30 minutes - 5
Primary Fermentation: Cover the vessel loosely (to allow gases to escape but prevent contaminants from entering) and let it ferment at a consistent room temperature (ideally 20-25ยฐC / 68-77ยฐF) for 5 to 7 days. You will observe active bubbling and a sour, slightly alcoholic aroma developing. Stir the mixture once or twice daily.
โฑ๏ธ 5-7 days - 6
Secondary Fermentation & Maturation: After the primary fermentation, strain the liquid through a fine-mesh sieve or cheesecloth to remove the solids (gesho leaves, barley grounds, and teff residue). Transfer the strained liquid to clean containers. Allow it to mature for another 1 to 2 weeks at a cool room temperature or in a refrigerator. This maturation period allows the flavors to meld and the carbonation to develop further. The Tella should become clearer and develop a more refined taste.
โฑ๏ธ 1-2 weeks - 7
Serve: Tella is typically served slightly chilled. Its alcohol content is usually low, around 2-3% ABV. It can be served in traditional clay pots or gourds.
โฑ๏ธ N/A
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe success of Tella relies heavily on the fermentation process. Maintain consistent temperatures for optimal results.
- โTaste the Tella periodically during maturation to gauge its flavor development.
- โSanitation is crucial throughout the brewing process to prevent spoilage.
- โTella has a unique, complex flavor profile that can be an acquired taste.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Adjust the amount of gesho for a more or less bitter flavor.
- Experiment with different toasting levels for the barley to alter the roasted notes.
- Some recipes may include other grains like wheat or millet.
- The fermentation time can be adjusted to achieve a stronger or milder alcoholic content and sourness.