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Tolcha Techane Alemu

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A review of the production, quality, and safety of traditionally fermented cereal‐based alcoholic beverages in Ethiopia

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By Tolcha Techane Alemu, Chala G. Kuyu
| Wiley Online Library Verified
1 INTRODUCTION Traditional fermented cereal beverages have been fundamental staples in various ancient civilizations. The methods for preparing these traditional beverages have been passed down from generation to generation (Kitessa, Bacha, Tola, Murimi, Smith, & Gershe, 2022; Kitessa, Bacha, Tola, Murimi, Gershe, & Guta, 2022; Muhialdin et al., 2022). During the medieval era, both alcoholic and non-alcoholic fermented beverages were produced.
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