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Alcoholic drinks from Benin
Tchoukoutou is an opaque, sour beer brewed at home from red or brown sorghum malt. The malt is mashed, soured for 13 to 14 hours by lactic bacteria, boiled for hours and then fermented for about half a day with a traditional leaven called kpètè-kpètè. It is ready to drink after that fermentation, at about pH 3.2 and 4 % alcohol.
| Sorghum grain (red or brown varieties)About 27 kg | One household batch; millet or maize can be added or used instead[lyumugabe2012] |
| Water | [lyumugabe2012] |
| Kpètè-kpètè | The traditional leaven that starts the alcoholic fermentation; lactic acid bacteria have been isolated from it[lyumugabe2012][ntcha2017] |
| Starter | traditional leaven (kpètè-kpètè) |
Total time across the recorded steps: 5.1 days – 6.4 days
What changes: Sorghum grain soaks up water
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
Tchoukoutou is an opaque, sour beer brewed at home from red or brown sorghum malt. The malt is mashed, soured for 13 to 14 hours by lactic bacteria, boiled for hours and then fermented for about half a day with a traditional leaven called kpètè-kpètè. It is ready to drink after that fermentation, at about pH 3.2 and 4 % alcohol. Made in 7 steps over 5.1 days – 6.4 days. The longest step, germinate, takes 3–3.5 days (Lyumugabe F 2012). Saccharomyces cerevisiae, almost the only yeast dominating the fermentation does most of the fermenting.
| Main step | 3–3.5 daysReported[lyumugabe2012] | Germinate |
|---|---|---|
| Acidity | pH 3.2Measured[kayode2007] | Add kpètè-kpètè and ferment |
Tchoukoutou boils its mash residue and then its wort for hours, souring the mash for 13 to 14 hours in between, and is fermented for only about half a day with a traditional leaven. Dolo and amgba also boil their wort; East African sorghum beers such as ikigage do not.
Like other traditional sorghum beers it is drunk while still fermenting and keeps only about one to three days. In a trial, bottles fermented for 3 h and then pasteurised in a 75–80 °C water bath for 15 min stayed stable for at least six months.
Every number is labelled with how it is known. How this atlas is made
Kayodé et al. (2007) describe tchoukoutou as an ancestral beverage widely used in traditional ceremonies, and report that brewing income is used for household needs and partly for children's education.
