Cooking Times

30 min
Prep Time
10 min
Cook Time
40 min
Total Time

Ingredients (4 items)

2.00 cups Barley
soaked overnight
6.00 cups Water
0.50 cup Gesho
Ethiopian hops
1.00 tsp Yeast
optional, for faster fermentation

Instructions (5 steps)

1
Boil gesho in 1 cup water for 10 minutes, then cool.
10 minutes
2
Grind soaked barley, mix with remaining water.
3
Add gesho mixture and yeast if using, stir well.
4
Cover and ferment for 3-5 days, stirring daily.
4320 minutes
5
Strain and serve at room temperature.