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Alcoholic drinks from Africa
Across Africa, sorghum is malted, mashed in hot water and fermented for 10 to 24 hours with a traditional leaven. Lactic bacteria sour the wort first and yeasts then make a little alcohol, so the beer is thick, sour and opaque, and it is drunk while still fermenting.
| Water, brought to the boil20 L | [lyumugabe2012] |
| Ground sorghum malt, stirred into the boiling waterAbout 2 kg | Cooks the starch of this first portion[lyumugabe2012] |
| Ground sorghum malt16 kg | Mixed with the hot portion; the mix sits at 63–71 °C[lyumugabe2012] |
| Cool water40 L | Brings the mash down to 34–40 °C[lyumugabe2012] |
| Traditional leaven (umusemburo) | From an earlier spontaneous fermentation of sorghum malt wort[lyumugabe2012] |
| Starter | a traditional leaven, made by a spontaneous fermentation of sorghum malt wort; pito uses sediment from the previous brew |
Total time across the recorded steps: 4.8 days – 8 days
What changes: Water soaks into the grain and wakes the seed
Output: steeped grain.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Across Africa, sorghum is malted, mashed in hot water and fermented for 10 to 24 hours with a traditional leaven. Lactic bacteria sour the wort first and yeasts then make a little alcohol, so the beer is thick, sour and opaque, and it is drunk while still fermenting. Made in 7 steps over 4.8 days – 8 days. The longest step, germinate under cover, takes 2–3 days (Lyumugabe F 2012) and runs at 25–30 °C (Lyumugabe F 2012). Saccharomyces cerevisiae and Heterofermentative Lactobacillus do most of the fermenting.
| Main step | 2–3 daysReported[lyumugabe2012] | Germinate under cover |
|---|---|---|
| Temperature | 25–30 °CReported[lyumugabe2012] | Germinate under cover |
| Acidity | pH 3.3–4Reported[lyumugabe2012] | Add the leaven and ferment |
The beers in the review share malting, lactic souring and a yeast fermentation, and are drunk while still fermenting. Sorghum starch gelatinises at 67–81 °C (barley 51–60 °C), which is why part of the grist is cooked. A barley lager ferments for 8–15 days; the review gives 10–24 h for African traditional sorghum beers (doro takes 5–7 days) and a shelf life of 24–72 h.
Made the same way, each with what its own sources record.
Alcoholic drinks from Burundi
Impeke is made from sorghum, while Burundi's urwarwa is made from banana juice.
Sources: Nzigamasabo A.; FermDB (Bokulich lab; burunditravel.bi
The beer is sour (pH 3.3–4) but keeps only a few days, because spoilage bacteria grow once the yeasts die. Mouldy germinating grain can bring aflatoxin into the malt, so sort out mouldy grain before malting.
Hazards the sources name: Staphylococcus aureus and Escherichia coli in the ikigage leaven; Aflatoxin, reported in some African opaque beers and in a Malawian sorghum malt after fungal infection of the grain.
Every number is labelled with how it is known. How this atlas is made
The review says African cereal beers may have originated in Egypt or Mesopotamia, where beer was made by at least 3,500 BC. It places the first mentions of sorghum or millet beer with Arab travellers of the 6th and 7th centuries, who praised the beer of the Sahel, merissa of Sudan in particular.
