Tella Traditional Beer

Ingredients

• 2 cupsbarley or gesho grain
• 8 cupswater
• 1 tspdry yeast — optional

Method

1. Begin by soaking 2 cups of barley or gesho grain in 8 cups of water in a clean, large fermenting vessel. Ensure the vessel is non-reactive, such as glass or food-grade plastic, to prevent any unwanted flavors. Stir the mixture gently to ensure all grains are submerged, which helps to release their natural sugars.
2. Once the grains are well-soaked, add 1 teaspoon of dry yeast to the mixture. Stir gently to combine, ensuring the yeast is evenly distributed throughout the liquid. The yeast will begin to consume the sugars from the grains, initiating the fermentation process.
3. Cover the fermenting vessel with a clean cloth or a loose-fitting lid to allow gases to escape while keeping contaminants out. Place the vessel in a warm, dark area of your kitchen, as a consistent temperature will encourage fermentation. After a day or two, check for signs of fermentation, such as bubbles rising to the surface and a slightly fizzy texture.
4. Once the mixture has reached a lightly fizzy state, indicating active fermentation, it's time to strain the liquid. Use a fine mesh strainer or cheesecloth to separate the liquid from the grain solids. This step ensures a smooth texture and prevents any grain residue in the final drink.
5. Transfer the strained liquid into a clean container for chilling. If you prefer to serve it immediately, pour it into a traditional berele or any cup. If you choose to chill it, refrigerate until cool, which enhances the refreshing quality of the tella. Serve and enjoy the aromatic, lightly effervescent traditional beer, perfect for gatherings and celebrations.