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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Tella is a low‑alcohol sorghum beer produced by a mixed culture of yeast and lactic acid bacteria.
Origin: Ethiopian and Eritrean people (Traditional, pre‑industrial) — Ethiopia and Eritrea
See full technique reference →During mashing, maltose and other fermentable sugars are released from malted sorghum. The mixed culture of Saccharomyces cerevisiae and Lactobacillus spp. converts these sugars into ethanol, CO₂, lactic acid, and volatile esters, lowering the pH and creating a mildly acidic, effervescent beverage.
Primary Reaction
Fermentation of maltose and other sugars by Saccharomyces cerevisiae and Lactobacillus spp. producing ethanol, CO₂, lactic acid, and esters
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