The following beer recipe is featured in the September/October 2019 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Recipe by David Schmidt
Feel free to experiment with all-grain variants of this. You can stick to the lighter malts, which are the most commonly used when people make large amounts of t’alla for celebrations. For more complex flavors, try steeping teff, maize, wheat, and/or sorghum with the wort. If you want to mimic the smoky flavor of the traditional t’alla vessel, you might try substituting in some darker malt. This recipe uses honey, which many forms of t’alla call for. The key ingredient is gesho in place of hops.