From Fermentation to Brewing Beer

Malt hangs from inside a tukul in the Dorze village. Left to ferment for months, which is crucial step in the beer-making process. The art of making beer is a time-honored tradition in many cultures around the world, and the Dorze people of Ethiopia are no exception. Malted barley is used in the process, which is soaked in water, sprouted, and then dried. Then tied to a stick with false banana leaves and left to ferment for as long as the desired strength of the beer. This photograph is a true a testament to the ingenuity and resourcefulness of the Dorze people, who have perfected the art of beer-making over generations. It is a reminder that the simplest of ingredients can be transformed into something truly remarkable and represent a country's deep culture.