käitteestä

Käitteestä is a traditional Estonian fermented beverage. It is made from a base of malted barley and rye, which is then fermented with a starter culture, often containing wild yeasts and bacteria. The process typically involves malting the grains, mashing them to extract sugars, boiling the wort, and then allowing it to ferment. The fermentation can take several days or weeks, depending on the specific recipe and environmental conditions.

The flavor profile of käitteestä can vary widely but often includes notes of sourness, malt, and sometimes a subtle fruity or earthy character. The alcohol content is generally low, similar to that of kvass or certain types of beer. Historically, käitteestä was a common drink in rural Estonia, consumed for its nutritional value and refreshing qualities. It was often homemade and recipes were passed down through generations.

Modern production of käitteestä is less widespread than in the past, with many traditional homebrewing methods becoming rarer. However, there is a renewed interest in preserving and reviving these traditional Estonian food and drink practices. Some craft breweries and individuals are now producing käitteestä, experimenting with different ingredients and fermentation techniques. It is considered a part of Estonia's culinary heritage.