In Ethiopia, people have been brewing a type of fermented honey wine called tej for thousands of years, made from honey, water, yeast, and gesho leaves.

It is technically classified as mead, which is a term that refers to a wide variety of honey wines that have emerged from different historical civilizations.

Tej is most commonly served in bereles, which are glass beakers with long, skinny necks. When paired with the drink's vibrant orange hue, the tej experience seems almost sci-fi.

While traditional recipes call for the same ingredients, there is still some variation. Your beaker could have an ABV of as much as 40% if the tej has fermented for long enough.

When tej first emerged, it was reserved for the wealthy, but today it’s enjoyed by the masses in honey wine houses known as tej bets, located all across Ethiopia.

A beaker of tej costs around 17¢, so anyone can sip comfortably nowadays. However, there is much in the way of uniformity across the tej bets regarding quality and flavor.

Certain establishments brew vats of long-fermented, powerfully pungent tej, but it's entirely possible that the tej bet across the street will be serving something sweeter.

However, the culture of tej bets in Ethiopia is still shaped by strict gender guidelines, and women are not allowed in these establishments, under threat of social ostracization.