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 ("Inda Siwa") straddle the Tigrayan urban and rural landscapes. Section::::"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 flat bread 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 catalyser. 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. Section::::"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. In recent times, plastic or metal beakers and tins have become much in use. "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 crop, there will always be "siwa" for the whole crew of farmers. Typically at house construction sites, the owner of the construction will also serve "siwa" to the labourers. 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 organiser of the party will make sure that they are refilled before the guest can empty his or her cup. Section::::"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 gets 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 a 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".