Kerauja refers to a traditional fermented beverage from Latvia. It is typically made from rye malt, although other grains like barley or wheat may be added. Kerauja is often unpasteurized and unfiltered, resulting in a naturally cloudy appearance and a characteristic slightly sour and refreshing taste. The production process involves malting the grain, mashing it to extract sugars, fermenting with yeast, and then aging for a period. Kerauja is a significant part of Latvian culinary heritage and is often consumed during festivals and celebrations. Variations exist across different regions of Latvia, with recipes and brewing techniques passed down through generations.
Browse