In the heart of African communities, sorghum beer stands as both a cultural tradition and an economic lifeline for many entrepreneurs, including some of those supported by Kiva. This article unveils the artistry behind brewing sorghum beer, and provides a simple yet authentic recipe that embodies the essence of this time-honored beverage.
What is sorghum beer?
African sorghum beer is a brownish-pink beverage with a slightly tangy and sour taste. It has an alcohol content that can vary between 1% and 8%. Its appearance is cloudy and is traditionally consumed at room temperature. Sorghum beer is known by many different names in various countries across Africa, including Burukuto (Nigeria), Pombe (East Africa) and Bil-Bil (Cameroon).
The importance of sorghum
Sorghum is commonly grown in various parts of Africa. The plant is drought and heat tolerant, which is especially important for growth in many of the arid regions. For numerous rural people in Africa, it is one of the staple grains and can be used for food (e.g. porridge and dough), fodder, and beer.
Sorghum beer is produced regularly in many villages, and you can usually find someone with a large vat who serves the brew to locals.
Despite Rwanda introducing a law requiring a license to sell sorghum beer, it is commonly produced and sold in rural areas of Rwanda without a license by those who cannot afford licensing fees or the processing requirements. Rather than in a marketplace, the beer is more discreetly sold in people’s homes and usually produced in small batches. This is a vital source of income for many of the lowest income sectors of the country.
This source of income is not limited to Rwanda, however, and is widespread throughout many regions of the continent. For many poor and rural Africans, sorghum beer is a recipe for sustained livelihood.
How do you make sorghum beer?
Sorghum Beer Recipe:
Sorghum beer is made with the following ingredients:
1 kg (2.2 lbs) Sorghum
7g (1/4-ounce) Baking Yeast
And following these steps:
1. Soak sorghum in water, allowing it to begin germination.
2. Dry the partially germinated grains.
3. Crush the sorghum and boil in water for about 15 minutes.
4. Drain and put the boiled sorghum into a large vessel.
5. Add 4 liters of hot water and let the mixture sit for 1 hour.
6. Transfer the liquid portion of the mash to another large vessel.
7. Add 8 liters of hot water to the liquid mash.
8. Let the mixture cool naturally until it reaches room temperature.
9. Add the yeast and one cup of additional crushed sorghum malt (from germinated grains).
10. Stir the mixture vigorously to ensure thorough mixing.
11. Allow the mixture to ferment for 2 days at room temperature.
12. After the fermentation period, strain the beer into storage vessels.
The sorghum beer is now ready to be served to thirsty customers.
Sorghum beer and entrepreneurship
Beyond its cultural significance, sorghum beer plays a pivotal role in the livelihoods of entrepreneurs, many of whom are supported by Kiva. As we explore the recipe for sorghum beer, we also celebrate the entrepreneurial spirit that transforms a humble grain into a source of economic empowerment.
In the rhythmic steps of sorghum beer brewing, we discover a fusion of tradition and entrepreneurship. This simple recipe, passed down through generations, echoes the resilience of communities and their ability to turn local resources into opportunities for sustainable livelihoods.
Support borrowers in Rwanda who are growing their entrepreneurial pursuits by making a loan on Kiva.
