The following recipe appears in “Brewing Up a Storm” by Angeline Grenz from the September/October 2016 issue of Zymurgy magazine. Join the American Homebrewers Association to subscribe to Zymurgy magazine and gain access to the digital archives.
Owner and head brewer of Snowbank Brewing Company in Fort Collins, CO Dave Rosso did not want to stick to the standard mead recipe on Big Brew day in 2016 so he decided to try something a little different—Tej, an Ethiopian-style mead using gesho entchet. Gesho entchet are Ethiopian aroma hop stems, which when used in mead add a nice bitterness to balance out the sweetness.
If you have a little spare time to source gesho and a love for a little international adventure, this mead is sure to please!
Tej (Ethiopian-style mead) | Other Mead: Open Category
- 8.5 lb (3.86 kg) clover/alfalfa blend honey
- 1 lb (0.45 kg) gesho entchet sticks
- 0.26 oz (8 g) D21 dry wine yeast (re-hydrated)
- Original Gravity: 1.082
- Final Gravity: 0.986
Combine all ingredients with enough water to yield a 5-gallon batch. Ferment in primary for a month at 65° F (18° C) then transfer to secondary (off the gesho sticks) until the flavor is right – this could take 2 to 12 months, depending on your preference.