The Brewing Tradition Passed From Mother to Daughter
Source: New York Times
The thick brown liquid had been fermenting in the jug for three days, which meant it was time for Fatean Gojela to get it ready to serve for Orthodox Easter. With her granddaughter, Ava, at her side, she poured it little by little through a thin mesh sack.“Patience, Mama,” she said to Ava, showing her how to squeeze out the liquid from a doughy mix of grains and herbs.Ms. Gojela, 65, learned to make suwe, as the…
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