Elevated risk
Addis Ababa wheat borde
A thick, faintly fizzy Ethiopian cereal drink in which a wheat dough is fermented, roasted dark, then fermented a second time with barley malt into a drinkable slurry.
Recipes
1504 records with their sources, across 11 categories.
All drinks58
Fermented beverages53
Fermented fruit and fruit-derived foods2
Fruit preserves2
Koji, mold starters and mold-ripened ferments1
Fermented beverages53Fermented fruit and fruit-derived foods2Fruit preserves2Koji, mold starters and mold-ripened ferments1Filtered to
Recipes
Elevated risk
Dark Cellar imperial stout
An all-grain imperial stout with pale malt, roasted barley, dark malts and oats, fermented with an American ale-yeast starter.
Yonaguni awamori
A Yonaguni rice spirit made with two-day koji, a nineteen-day moromi stage and direct-fire pot distillation, followed by filtration and tank maturation.