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Alcoholic drinks from Zimbabwe
Doro is the traditional opaque beer of Zimbabwe, brewed at home from millet or sorghum malt over about a week. A thin malt porridge is cooked and left to sour for two days, boiled down, fed with more malt, and then mixed with fresh porridge and water to start the alcoholic fermentation. It is drunk while still fermenting, at about 4 % alcohol. Made in 9 steps over 8.2 days – 9.3 days. The longest step, germinate in a sack, takes 2–3 days (Lyumugabe F 2012). Saccharomyces cerevisiae, the main yeast in 13 household beers and Lactic acid bacteria that sour the porridge do most of the fermenting.
| Main step | 2–3 daysReported[lyumugabe2012] | Germinate in a sack |
|---|
| About 7 kg | Sorghum malt flour · For the first porridge (masvusvu)[lyumugabe2012] |
| About 24 L | Water[lyumugabe2012] |
| About half the first amount | More malt flour · Added after the soured porridge is boiled[lyumugabe2012] |
| Two to three times the first day's amount | Fresh masvusvu porridge · Cooked on the sixth day[lyumugabe2012] |
| Water · Mixed in at the biti stage[lyumugabe2012] | |
| Starter | spontaneous; yeasts come from the malt and from pots used for earlier brews |
Total time across the recorded steps: 8.2 days – 9.3 days
What changes: The grain soaks up water and swells
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
Doro is made in two separate sour stages. A cooked malt porridge (masvusvu) sours for two days into mhanga, which is boiled down by a quarter before more malt is added. Only on the sixth day is fresh porridge mixed in to start the alcoholic fermentation, so the whole brew takes about a week, much longer than the overnight dolo or ikigage. Most household doro is made from millet malt.
Doro is drunk in an active state of fermentation and has a short shelf life. In one survey of 13 household beers the yeast count was 7.87 to 9.56 log CFU/ml.
Every number is labelled with how it is known. How this atlas is made
