Kerauja

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.