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Ethiopian restaurant meads

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akueck

akueck

Certified Mead Mentor
Certified Mead Mentor
Jun 26, 2006
4,958
11
0
Ithaca, NY
Decided to have some Enat (sweet mead) with Ethiopian food last night. It was ok, but it tasted distinctly like homebrew. There was a yeasty afterbite and the alcohol tasted like it hadn't mellowed out yet. My wife even said it tasted like homebrew (damn, we could have made 1/2 gallon of it for the price of a glass....). I'm guessing that it's not homemade, since there are all sorts of hoops to jump through to sell alcohol. My question: is it part of the Ethiopian mead culture to serve drinks that taste young/homemade? We had some Eritrean (Eritrea is next to Ethiopia) neighbors who made mead, it was kind of yeasty too...

PS I'm not saying homebrew always tastes yeasty and underaged, but it does at a certain stage. This stuff was like 1 month old mead.
 
No idea Akueck but I do know that different cultures have different styles and tastes of the exact same food/dish. If you have tried two different examples of that regions food I would imagine that thats their prefered way of drinking mead.
I have to agree with you though.... yeck.
 
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