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Ever wondered how beer was made before modern equipment? Join us as we brew traditional African beer and see the techniques and ingredients our ancestors used. This is a step by step process to an old-world brewing.


In this video, we're taking you back in time to explore the authentic methods of brewing beer. From the ancient process of malting the grains to the crucial final fermentation, you'll see every stage of how our ancestors created this beer.

This is Part 3 of this process


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Day 3: Final Fermentation
• Combine: Pour the cooled porridge back into the large plastic bucket.
• Add ingredients: Add the 2 cups of reserved fermented starter mixture, the remaining 1 kg of dry sorghum malt, and the optional brown sugar.
• Adjust consistency: Add the remaining cold water (around 6-8 litres, depending on desired consistency) and mix thoroughly with a large wooden spoon.
Optional; Add brewer's yeast to help with fermentation if you wish ( add 0.5 to 1.00 gram per litre ) and mix well.
• Ferment again: Cover the container, potentially insulating it with a blanket to retain heat, and place it back in a warm spot for 1-2 days. 

IsiXhosa

Usuku lwesi-3: Ukubola kokugqibela
• Dibanisa: Galela isidudu sakho kwakhona kwibhakethi elikhulu.
• Faka izithako: Faka iikomityi ezi-2 zomxube wokuphehla ogciniweyo, i-1 kg eseleyo yomgubo wemithombo owomileyo, kunye neswekile emdaka ongayifaka ukuba uyafuna.
• Lungisa ukujiya: Yongeza amanzi abandayo aseleyo (malunga neelitha ezi-6-8, kuxhomekeke ekujiyeni okufunwayo) uze uxube kakuhle ngecephe elikhulu lemithi.
Okukhethekayo; Ungagalela ibrewer's yeast uba uyathanda. ( galela 0.5 ukuya kwi 1.00 gram ngelitha nganye ). Uyixube.
• Phinda utshise: Gquma isikhongozeli, mhlawumbi usigqume ngengubo ukuze kugcinwe ubushushu, uze usibuyisele kwindawo efudumeleyo iintsuku ezi-1-2.

Recipe continues on next video