Siwa (beer)

Siwa (or Suwa) (), Amharic: ጠላ, is a beer originating from Tigray. Traditionally home-brewed, ''siwa'' remains locally popular during social events, after (manual) work, and as an incentive for farmers and labourers. Thousands of traditional beer houses (''Enda Siwa'') straddle the Tigrayan urban and rural landscapes.

''Siwa'', the traditional beer of Tigray

In almost every rural household of Tigray, the woman knows how to prepare the local beer, ''siwa'' in Tigrinya language. Basic ingredients are water; a home-baked and toasted flatbread commonly made from barley in the highlands, and from sorghum, finger millet or maize in the lowlands; some yeast (''Saccharomyces cerevisiae''); and dried leaves of ''gesho'' (''Rhamnus prinoides'') that serve as a catalyst. The brew is allowed to ferment for a few days, after which it is served, sometimes with the pieces of bread floating on it (the customer will gently blow them to one side of the beaker). The alcoholic content is 2% to 5%. ''Siwa'' has a smoky flavour (originating from the toasted bread) and a typical sourness, bitterness, and sweetness ( pH between 4 and 5). Most of the coarser part of the brew, the ''atella'', remains back and is used as cattle feed.

Variants

* A stronger version of ''siwa'' is called ''meknen'', locally also ''filter'', ''lifter'' or ''tselim siwa'', which may reach an alcoholic content of 6% and beyond
* The softer version, often a secondary brew, is called ''gu'esh''
* In the highland parts of Tigray and Amhara (often above elevations of 3000 metres), a light version, with the consistency of ''injera'' dough is taken particularly as breakfast; it is called ''korofieh''
* In Amharic the ''siwa'' is called '' talla'', and in Oromiffaa and Raya Tigrinya ''farso''
* ''Myes'', or in Amharic '' tej'', is a similar alcoholic brew based on honey and is the Ethiopian version of mead. ''Myes'' is produced and consumed in mead houses (''inda myes'' or ''tej bet''). The brew is typically served in long-necked glass bottles.

''Siwa'' drinking style

Receptacles

The three traditional bowls in which ''siwa'' is served are: clay beakers (''shekhla'' or ''wancha''), hollowed gourds, and, less frequently, cattle horns. Recently, plastic or metal beakers and tins have become much used. ''Meknen'' is commonly served in one-litre glass bottles.
The ''siwa'' itself is conserved in large clay vases, called ''etriro'', which tend to get replaced with plastic drums. In the hotter lowlands, the ''etriro'' continues to be used because it has the particularity to keep the brew fresh.

In daily life

When farmers go to plough their land, and even more when threshing their crops, there will always be ''siwa'' for the whole crew of farmers. Typically, the construction owner will also serve ''siwa'' to the labourers at house construction sites.

Social events

''Siwa'' is traditionally served at every social event (baptisms, marriages, graduations, etc.). Typically, the cups are filled up to the edge, and the party's organizer will ensure that they are refilled before the guest can empty their cup.

''Inda Siwa'', the traditional beer house

Almost every settlement in Tigray holds one or more ''Inda Siwa'', which serve as local bars and which generate off-farm income. Low seats are foreseen around the walls of the room; people drink in group and chat while sipping their ''siwa''. Commonly after some drinks, tongues get loose. If a newcomer joins the group of customers, all will politely welcome him and invite him to sit with them.
The owner of the business, mostly a woman, tallies the number of consumptions per customer and may get help from the customers to do her accounting.
Frequently, adolescent boys or girls drop in to sell ''kollo'' (roasted grains) or ''buqulti'' (germinated beans) seasoned with ''senafiche'' (home-made mustard). The consumption of these snacks will stimulate the customer to order additional ''siwa''.
Smaller ''inda siwa'' open only on fixed days of the week, but in any case, all ''inda siwa'' will be open on (the eve of) market days.

Many ''Inda Siwa'' are established in traditional houses, built in natural stone, with a heavy roof of stones and earth (''hidmo''), a central wooden column (''amdi''), and a wooden door. Visiting ''inda siwa'' is a unique occasion of admiring the traditional house building style of the Tigrayans.

Competition by industrial beers

As living standards increase, the wealthier farmers frequently prefer drinking lager beer. Industrial breweries have seen this emerging market and prepared specific brands targeted at farmers: ''Balageru'' (meaning: "the rural people") and ''Azmera'' beers (meaning: "good cropping season"). Yet, ''siwa'' remains popular; a 2014 music video clip, "Siwa Embeytey", documents the production process and the social function of ''siwa''.

References

{{Reflist

Ethiopian cuisine
Culture of Ethiopia
Beer in Ethiopia
Tigray Region
Dogu'a Tembien
Eritrean cuisine