Ethiopia is one of the countries where variety of traditional beverages are prepared and consumed. Traditional fermented beverages are these which are indigenous to a particular area and have been established by the people using locally available raw materials. Some of the traditional cereal beverages in Ethiopia were Tella, Areki, Keribo, Borde, and Shamita. These traditional fermented beverages are popular in Ethiopia for their nutritional value and food security. This paper reviews the literature available on the production, quality and safety of traditional cereal based alcoholic beverages of Ethiopia. More people drink cereal based beverage and although have not been commercialized yet, because of low quality especially at local level. So, the process that have not been commercialized yet and producer should pay more attention to cereals based traditional beverages at local level because of inflation. Food science and technology of beverages has progressed from designing nutritional foods towards food with health improvement characteristics such as traditional cereal based beverages. Therefore, in the future, improve quality of traditional cereal based beverages is important. To standardize and modernized methods of production using scientific information like optimum fermentation processes is better. The awareness also has to give at local level for producer to make it to large scale as well more research will be required to maintain general quality and safety.
Keywords: Fermented beverages, Ethiopian cereal beverages, Quality and safety