Kaljude

Kaljude is a term primarily used in Estonia to refer to alcoholic beverages made from fermented grains, most commonly barley. It is a traditional Estonian drink with a long history, predating modern brewing methods. The process typically involves malting the grain, mashing it to convert starches into sugars, and then fermenting these sugars with yeast. Historically, kaljude was brewed in households and varied significantly in taste and strength depending on local ingredients and techniques.

While often translated as "beer," kaljude can differ from modern industrial beers in its production and flavor profile. Traditional kaljude often has a lower alcohol content and a less hoppy character than many commercial beers. In some regions or historical contexts, the term might also encompass other fermented grain beverages, though barley remains the most common base. The consumption of kaljude has been an integral part of Estonian cultural practices, including celebrations and everyday life. Modern brewing in Estonia produces a wide range of beers, but the heritage of kaljude continues to be appreciated, with some small breweries and homebrewers still producing it in traditional styles.