Tuoppi Kaljamaltaa is dark, ground rye malt with a naturally rich, toasty flavor — and one ingredient, two beloved traditions.

For the Habesha community, this malt is a key ingredient in making suwa, the traditional Eritrean fermented drink shared during holidays, weddings, and family celebrations. Its deep, malty character is exactly what gives homemade suwa its distinct taste.

For the Finnish tradition, this same malt is used to brew kalja (home-brewed beer) — a mild, easy-drinking beverage enjoyed at everyday meals as well as festive occasions like Christmas and Midsummer. All you need to add is water, sugar, and dry yeast.

Whichever tradition you're brewing for, the malt itself is simple and pure: just ground rye groats, with no added sugar, salt, or additives.

Beyond brewing, this rye malt is also versatile in the kitchen:

• Archipelago bread or malt bread – deep flavor and dark color
• Malt brownies or chocolate cake – a toasted, nutty edge
• Mocktails – try a malt drink with mint and lime
• Sourdough baking – malt flavor pairs beautifully with sourdough

Tip: After brewing, don't discard the spent malt — save it for baking, or freeze the mash for later use.

ሓሻሮ or ሱዋ

100% rye malt (ground rye groats). No added sugar, salt, or preservatives.

Store in a cool, dry place in a sealed container or bag.