Description
A barley‑based fermented drink from ancient Greece, made by gelatinizing malted barley, fermenting with wild microbes, and infusing herbs.
Technical
The process begins with gelatinization of malted barley starches at ~65 °C, releasing β‑glucans and fermentable sugars. Wild yeasts and lactic‑acid bacteria then convert sugars to ethanol and lactic acid, lowering pH to ~4.2. Honey phenolics and essential oils from herbs such as pennyroyal or thyme add antimicrobial activity and aromatic complexity.
Science
Primary Reaction
Starch gelatinization followed by alcoholic and lactic acid fermentation of malted barley
Sensory Profile
Aroma ()
herbalpungentearthysweetmildly sourfloralhoneyedspicygrainyfermented