World Spirits

Tej

Ethiopia

The honey wine of emperors: tej — Ethiopia's honey wine brewed with gesho (hops' local cousin, Rhamnus prinoides), served in the tej bet (honey wine houses) in the vase-shaped berele flasks — the drink of celebrations since Aksumite times.

What it is

The honey wine of emperors: tej — Ethiopia's honey wine brewed with gesho (hops' local cousin, Rhamnus prinoides), served in the tej bet (honey wine houses) in the vase-shaped berele flasks — the drink of celebrations since Aksumite times. Origins: tej is among the world's oldest honey wines (Ethiopia kept bees and brewed for millennia); every region's tej differs by gesho and honey. Made from: honey, water, gesho leaves/stems (bittering and yeast source), fermented in clay or glass. How it's made: 1) Dissolve honey in water (ratios from dry to sweet). 2) Add gesho; ferment days to weeks. 3) Serve still fermenting or settled, in berele. Served: at weddings, holidays and tej bets in Addis Ababa and Gondar, with tibs and live azmari music (in the classic houses). Flavor: honey-sweet to dry, herbal-bitter, lively. Strength: 6-12%. Culture: tej is Ethiopia's celebration in a flask — the berele pour is an art. See also: Tella.

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