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Alcoholic drinks from Burkina Faso
Dolo is an opaque, red sorghum beer from Burkina Faso. The malt liquid is split from its starchy sediment, the sediment alone is boiled, and the two are recombined to make a sweet wort that sours overnight. The wort is boiled, cooled and pitched with leaven from an earlier brew, and it is ready in 12 to 24 hours. Made in 7 steps over 34 h – 2.2 days. The longest step, pitch the leaven and ferment, takes 12–24 h (Lyumugabe F 2012). Saccharomyces cerevisiae, many strains, almost the only yeast in the fermentation and Limosilactobacillus fermentum (Lactobacillus fermentum), the main lactic bacterium from malt through souring do most of the fermenting.
| Main step | 12–24 hReported[lyumugabe2012] | Pitch the leaven and ferment |
|---|---|---|
| Temperature | 65–70 °CReported[lyumugabe2012] | Filter and mash with the enzyme liquid |
| Acidity | pH 4–5Reported[lyumugabe2012] | Pitch the leaven and ferment |
| Red sorghum malt flour · The most common grain for dolo[lyumugabe2012] | |
| 1 part malt flour to 10 parts water (w/v) | Water[lyumugabe2012] |
| Plant mucilage · Brewers name it as one of the components of a brew, with crushed grain, water and yeast[pale2010] | |
| Traditional leaven · Yeast from an earlier fermentation[lyumugabe2012] | |
| Starter | backslop (leaven from a previous brew) |
Total time across the recorded steps: 34 h – 2.2 days
What changes: Red sorghum is steeped, sprouted and dried into malt
The malting for dolo follows the same steps as for Rwandan ikigage, steeping, sprouting and sun-drying the grain. Output: red sorghum malt.
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
Dolo is made by splitting the malt into an enzyme-rich liquid and a starchy sediment, and boiling only the sediment. The two are recombined to mash, so the starch gels without killing the malt enzymes. The wort is then soured overnight by lactic bacteria before it is boiled, cooled and pitched with leaven. Ghanaian pito is made the same way.
In one study the souring step brought the wort to about pH 3.7 within 12–16 hours, and the Gram-negative bacteria found in the malt were no longer detected after it. One survey found Candida species, including Candida albicans, in 43 % of dolo samples.
Hazards the sources name: Candida species, notably Candida albicans, in 43 % of samples in one survey.
Every number is labelled with how it is known. How this atlas is made
