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Soft drinks from Ethiopia
Keribo is a sweet, very low-alcohol Ethiopian drink of roasted barley. The barley is boiled in water, the liquid is strained off, and sugar and baker's yeast are added for an overnight fermentation before more sugar goes in. It is served at holidays and weddings and keeps only about two days.
| Roasted barley | Mixed with hot water and boiled[fentie2020] |
| Water | [fentie2020] |
| Sugar | Some before fermentation and more before serving[fentie2020] |
| Baker's yeast | [fentie2020] |
| Starter | baker's yeast added; lactic acid bacteria come in spontaneously |
Total time across the recorded steps: 3.3 days
What changes: Roasted barley boils in water
Output: barley infusion.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Keribo is a sweet, very low-alcohol Ethiopian drink of roasted barley. The barley is boiled in water, the liquid is strained off, and sugar and baker's yeast are added for an overnight fermentation before more sugar goes in. It is served at holidays and weddings and keeps only about two days. Made in 4 steps over 3.3 days. The longest step, add more sugar and serve, takes up to 2 days (Fentie E.G 2020). Baker's yeast (Saccharomyces cerevisiae), added and Leuconostoc mesenteroides do most of the fermenting.
| Main step | up to 2 daysReported[fentie2020] | Add more sugar and serve |
|---|---|---|
| Acidity | pH 5.8 → 4.47Reported[hotessa2020] | Add sugar and baker's yeast; ferment overnight |
Keribo is started with added baker's yeast and sugar on a strained roasted-barley wort, not with gesho or malt. It had the lowest ethanol of eight Ethiopian traditional drinks measured in one study.
Keribo spoils within about two days at room temperature. Enterobacteriaceae and staphylococci were below detection in market and household samples in Jimma zone.
Hazards the sources name: Enterobacteriaceae, staphylococci and moulds (below detectable levels in market and household samples).
Every number is labelled with how it is known. How this atlas is made
Abawari documented the raw materials, processing and microbiology of keribo in Jimma zone in two reports in 2013. He described it as served on holidays and at weddings and as a source of income for many households in the zone (abstract of the microbiology paper). Debebe et al. (2017) measured the ethanol in six keribo samples from vending houses at 0.4–2.6 % (v/v).
