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Alcoholic drinks from South Africa
Maize meal, red sorghum and maize malt soak in warm water and sour for about a day. The sour mash is cooked into a porridge, cooled, given fresh sorghum malt and fermented again for about a day, then strained into a thick, sour, low-alcohol beer.
| Maize meal500 g | [xolo2024] |
| Red sorghum100 g | Mixed in for the first, souring fermentation[xolo2024] |
| Maize malt100 g | [xolo2024] |
| Lukewarm water (35 °C)5 L | [xolo2024] |
| Red sorghum malt300 g | Added to the cooled porridge for the second fermentation[xolo2024] |
| Commercial beer powder as inoculum75 g in 250 mL water | Pre-incubated at 25 °C for 24 h; home brewers use a back-slop from an earlier brew instead[xolo2024] |
| Starter | spontaneous souring, then fresh sorghum malt plus back-slop (or commercial beer powder) |
Total time across the recorded steps: 2 days
What changes: Maize meal and malt soak in warm water and lactic bacteria sour them
Output: sour mash that separates into liquid and solids.
Microbes at work in this step
lactic bacteria from the grain and malt sour the mash
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
Maize meal, red sorghum and maize malt soak in warm water and sour for about a day. The sour mash is cooked into a porridge, cooled, given fresh sorghum malt and fermented again for about a day, then strained into a thick, sour, low-alcohol beer. Made in 4 steps over 2 days. The longest step, mix maize meal, sorghum and maize malt with warm water and leave to sour, takes 24 h (Xolo T 2024) and runs at 25–30 °C (Xolo T 2024). Lactic acid bacteria and Lactic acid bacteria and yeasts counted through a two-stage brew; none were detected after cooking do most of the fermenting.
| Main step | 24 hReported[xolo2024][hlangwani2023] | Mix maize meal, sorghum and maize malt with warm water and leave to sour |
|---|---|---|
| Temperature | 25–30 °CReported[xolo2024][hlangwani2023] | Mix maize meal, sorghum and maize malt with warm water and leave to sour |
| Acidity | pH 3.5Measured[xolo2024] | Strain |
Umqombothi is a South African opaque beer made with maize meal as well as sorghum malt. Like other African opaque beers it is soured first, cooked, and fermented a second time, and it is drunk unfiltered while still active.
In one lab study, cooking the soured mash took microbial counts to below detection, but the malt and starter added after cooking brought the total viable count back to about 8 log CFU/mL in the beer. Coliforms stayed undetected after cooking in that study. The second fermentation took the beer to about pH 3.4–3.75. Another study found Staphylococcaceae at 9.36 % of bacterial reads in a customary brew. It says they can multiply while lactic acid is still low and fall as the pH drops, and that raw materials and utensils can carry contamination. It cites earlier reports of Escherichia, Proteus, Staphylococcus and other pathogenic and spoilage genera in umqombothi. The beer keeps only 2–3 days.
Hazards the sources name: Staphylococcaceae (9.36 % of bacterial reads in a customary brew).
Every number is labelled with how it is known. How this atlas is made
Brewed mostly by women, for social gatherings, weddings and ritual events. It is used to celebrate the homecoming of young Xhosa men after initiation, and when contacting the ancestors. After straining it is poured into a large communal drum called a gogogo.
