The Wisdom of Ethiopian Honey Wine (Mead): Traditionnal Fermented Beverage (Tej or Mies)

During this webinar, Zenebe Tadesse Tsegay introduced the audience to the history, production methods, and scientific aspects of Tej (also known as Mies), a honey-based fermented beverage deeply rooted in Ethiopian culture.

The presentation explored the role of microorganisms in the fermentation process and how microbial diversity contributes to the characteristics and quality of this traditional drink. By combining cultural knowledge with scientific approaches, the webinar highlighted the importance of studying traditional fermented beverages to better understand their microbial ecosystems.

You can watch the replay of the webinar here :