õlifaasis

**õlifaasis** refers to a traditional Estonian fermented beverage made from rye or barley malt, water, and yeast. The name derives from the Estonian words *õlu* (beer) and *faasis* (a term historically used for a type of fermented drink). Unlike modern beer, õlifaasis is often less refined and may retain a rustic, earthy flavor due to its natural fermentation process.

The preparation of õlifaasis involves mashing malted grains with water to create a wort, which is then boiled and cooled before yeast is added. Fermentation typically occurs in wooden or clay vessels, allowing for spontaneous fermentation by wild yeast and bacteria, similar to methods used in traditional sourdough bread or kvass. The resulting beverage has a low alcohol content, usually between 1% and 3%, and a slightly sour, tangy taste.

Historically, õlifaasis was a common drink in rural Estonia, often consumed during festivals or as a simple household beverage. Its production was widespread before the industrialization of beer-making, and it remains a symbol of Estonian folk traditions. While no longer widely produced commercially, some craft breweries and homebrewers revive its preparation as part of cultural heritage efforts.

The drink is sometimes confused with *õlu* (beer) or *kõrts* (a type of ale), but its distinct fermentation process and milder character set it apart. Today, õlifaasis is primarily enjoyed by enthusiasts of traditional Estonian cuisine and beverages, offering a glimpse into the country’s agricultural and fermentation-based culinary history.