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Alcoholic drinks from Zimbabwe
Doro is the traditional opaque beer of Zimbabwe, brewed at home from millet or sorghum malt over about a week. A malt porridge is cooked and left to sour for two days, boiled down, fed with more malt, and then mixed with fresh porridge and water to start the alcoholic fermentation. It is drunk while still fermenting, at about 4 % alcohol.
| Sorghum malt flourAbout 7 kg | For the first porridge (masvusvu)[lyumugabe2012] |
| WaterAbout 24 L | [lyumugabe2012] |
| More malt flourAbout half the first amount | Added after the soured porridge is boiled[lyumugabe2012] |
| Fresh masvusvu porridgeTwo to three times the first day's amount | Cooked on the sixth day[lyumugabe2012] |
| Water | Mixed in at the biti stage[lyumugabe2012] |
| Starter | spontaneous; no starter is added. Misihairabgwi et al. say the yeasts and bacteria are believed to come from the malt and from fermentation pots passed on from earlier brews. |
Total time across the recorded steps: 8.2 days – 9.3 days
What changes: The grain soaks up water and swells
Output: wet 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
Doro is the traditional opaque beer of Zimbabwe, brewed at home from millet or sorghum malt over about a week. A malt porridge is cooked and left to sour for two days, boiled down, fed with more malt, and then mixed with fresh porridge and water to start the alcoholic fermentation. It is drunk while still fermenting, at about 4 % alcohol. Made in 9 steps over 8.2 days – 9.3 days. The longest step, germinate in a sack, takes 2–3 days (Lyumugabe F 2012). Saccharomyces cerevisiae, the main yeast in 13 household beers does most of the fermenting.
| Main step | 2–3 daysReported[lyumugabe2012] | Germinate in a sack |
|---|
Doro is made in two separate sour stages. A cooked malt porridge (masvusvu) sours for two days into mhanga, which is boiled down by a quarter before more malt is added. Only on the sixth day is fresh porridge mixed in to start the alcoholic fermentation, so the whole brew takes about a week, much longer than dolo or ikigage, which are ready in 12 to 24 hours. Most household doro is made from millet malt.
Doro is drunk in an active state of fermentation and has a short shelf life.
Every number is labelled with how it is known. How this atlas is made
In 1911 Rhodesia passed the Kaffir Beer Ordinance, which gave town councils a monopoly on making and selling African beer in their areas. Salisbury's council began brewing its own beer in 1936. Until 1961 the colonial authorities allowed no private firm to make opaque beer, and in that year Heinrich's Chibuku Breweries was given permission to operate. By the late 1960s the traditional seven-day home brew was disappearing from the shebeens of Salisbury, as commercial opaque beer in cartons took its place (Chimhete 2023).
