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Ethiopian honey wine flavoured with the bitter leaves of the gesho shrub, served in a round flask called a berele.
With injera meals.
For readers of legal drinking age. Please drink responsibly.
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Ethiopia is coffee's birthplace. In the ceremony, beans are roasted, ground and brewed in a clay jebena, served in three rounds (abol, tona, baraka) with incense.
Spongy teff flatbread is plate and spoon; doro wat is the festive chicken stew.
Ethiopia's red chilli blend.
Spongy sour flatbread from the tiny teff grain.
Shared platters of injera with stews; many vegan dishes for fasting days.
The world's most popular beer style: fermented cool and stored ('lagered') cold, giving a clean, crisp taste.
Golden, hoppy lager first brewed in Plzeň in 1842; ancestor of most of the world's lagers. Czechs drink the most beer per person on earth.
Munich's soft, bready pale lager.
Strong, malty lagers; doppelbock was brewed by monks as 'liquid bread' during Lent fasting.
Delicate, crisp ale protected to Cologne, served in small 200 ml glasses.
Cloudy, unfiltered wheat beer whose yeast gives banana and clove aromas.