Talla is an Ethiopian alcoholic beverage generally served on holidays and at wedding ceremonies.
Talla is a tan to dark brown home-processed beer with smokey flavor. Amhara talla is hopped and concentrated; Gurage talla is a delicately aromatized with a variety of spice.
Oromo galla talla is unhopped, thick, and sweet. Talla is used as solvent for tapeworm medicine and other rugs.
Maize or mixes of grains are used as raw materials while barley or wheat malt is used for conversion of the starch to fermentable sugars.
Hops (Rhamunus prionoides) are geisho are added as a flavoring agent. The smoky flavor originates from the toasted, milled and boiled cereal grain. In the production of talla, of which various types exist, powdered hop leaves and water are put in a fermentation vessel and allowed to stand for about three days.
Ground barley or wheat malt and pieces of flat bread baked to burning on the outside are added. On the fifth day, hop stems are added in addition to cereal flour made by milling sorghum which is first boiled and then toasted. Water is added and fermentation stands for two days before filtered and ready for consumption.
Beverage of talla
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