Buzz
In Addis Ababa, Ethiopia, people stock up on t'ej before the Ethiopian New Year at local street markets. T'ej is made from three primary ingredients: honey, water, and gesho, a medicinal shrub. Image: Minasse Wondimu Hailu/Anadolu Agency/Getty ImagesAlcoholic beverages have been an integral part of society since ancient times, with some theories suggesting they date back as far as 100,000 years. Typically made by fermenting local ingredients, Ethiopia, located in the Horn of Africa, uses its abundant honey to create t'ej. This honey wine is crafted by fermenting honey with yeast, water, and gesho (a small evergreen shrub). As the largest honey producer in Africa, Ethiopia produces around 45,000 to 50,000 tons of honey annually, much of which is used to make this beloved national drink.
The Rich History of T'ej
T'ej isn't just a drink of the past: Some historians argue that fermented honey wines are among the first alcoholic beverages ever consumed by humans. Excavations from the Aksumite Empire, a civilization that flourished between approximately 100 and 940 B.C.E. in what is now northern Ethiopia and Eritrea, reveal evidence of its use in sacred rituals. Many scholars have also uncovered texts documenting the consumption of honey wine by the nobility and soldiers of Ethiopia throughout history. By the 20th century, t'ej had transcended its ritualistic and elite origins to become a widely produced and consumed beverage, enjoyed by Ethiopians from all walks of life.
The Role of T'ej in Present-day Ethiopian Society
Today, Ethiopians have local spots known as t'ej bets, or honey-wine houses, where they gather to drink t'ej, socialize, and discuss community news. These establishments are heavily gender-segregated, as they are typically owned by women, though mostly frequented by men. Ethiopian culture dictates that women refrain from visiting bars, and men are not the ones who traditionally craft t'ej.
T'ej is traditionally served in small, flask-like beakers called bereles. Wikimedia Commons (CC0-BY-1.0)How Is T'ej Made?
To make t'ej, only four ingredients are needed: honey, yeast, water, and gesho. Gesho (Rhamnus prinoides), known as shiny-leaf buckthorn in English, is an African shrub used for a range of nutritional, medicinal, and religious purposes. While not from the same botanical family as hops, gesho plays a similar role in balancing the sweetness of the honey by adding a bit of tartness or bitterness and supporting the fermentation process. The process itself is fairly simple: mix the ingredients and let the mixture ferment for about three to four weeks (check out this recipe for more details). However, many t'ej makers like to improvise, creating variations in flavor and strength.
Traditionally, t'ej is served cold in a beaker-shaped glass called a berele. Its sweet, yellowish-orange hue complements the spicy flavors common in Ethiopian cuisine. If you're craving a taste of one of the world's oldest alcoholic drinks but can't get to Ethiopia, you can try making t'ej at home or find an Ethiopian restaurant to experience a boozy slice of Ethiopia's history and culture.
T'ej even found its way into American craft beer culture. In 2010, Dogfish Head, a craft brewery in Delaware, blended t'ej with an imperial stout to create a unique beer, commemorating the 40th anniversary of Miles Davis' revolutionary 1970 jazz-fusion album, "Bitches Brew."
