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Alcoholic drinks from Northern and north-western Ethiopia
Korefe is a foamy, low-alcohol barley beer from northern Ethiopia, flavoured and made bitter with gesho leaves. Gesho is steeped in water for three days, then an unleavened barley bread and roasted barley flour are fermented in the gesho liquid in stages. Water is then added in a ratio of 1:3, and the korefe is ready 2 to 3 hours later.
| Gesho (Rhamnus prinoides) | Steeped in water; gives flavour, aroma, bitterness and microbes[fentie2020] |
| Unmalted barley flour | Baked into an unleavened bread (kitta)[fentie2020] |
| Roasted unmalted barley flour (derekot) | [fentie2020] |
| Malted barley | Listed among the main ingredients, though the step-by-step account uses only unmalted barley[fentie2020] |
| WaterRatio of 1:3 | Added at the end; the source does not say whether the ratio is water to mash or mash to water[fentie2020] |
| Starter | spontaneous; the gesho steep brings the fermenting microbes |
Total time across the recorded steps: 8.1 days
What changes: Gesho leaves steep in a container called gan, giving up bitterness, aroma and microbes
Output: tijit.
Microbes at work in this step
the steep picks up fermenting microbes from the gesho
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Korefe is a foamy, low-alcohol barley beer from northern Ethiopia, flavoured and made bitter with gesho leaves. Gesho is steeped in water for three days, then an unleavened barley bread and roasted barley flour are fermented in the gesho liquid in stages. Water is then added in a ratio of 1:3, and the korefe is ready 2 to 3 hours later. Made in 5 steps over 8.1 days. The longest step, steep gesho in water (tijit), takes 3 days (Fentie E.G 2020). Lactic acid bacteria and yeasts, both above 10^9 CFU/mL after 72 h of fermentation does most of the fermenting.
| Main step | 3 daysReported[fentie2020] | Steep gesho in water (tijit) |
|---|---|---|
| Acidity | pH 3.7Measured[tadesse2017] | Thin with water and ferment briefly |
Korefe uses mostly unmalted barley, as a baked bread and as roasted flour, fed in stages to a gesho steep. Tella, the better-known Ethiopian beer, is built on malt. Water is added at the end, and the korefe is drunk after only 2 to 3 hours.
In one field study the lactic bacteria pushed Enterobacteriaceae below detection after 72 hours, and market korefie measured pH 3.70.
Every number is labelled with how it is known. How this atlas is made
Lemi (2020) records korefe as the traditional drink of the Koumant people of the former Begemder province.
