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Alcoholic drinks from Rwanda
Ikigage is a sour, opaque sorghum beer brewed at home in Rwanda. Red sorghum is steeped, sprouted on leaves and sun-dried into malt, then mashed in hot water and cooled. A leaven called umusemburo starts the fermentation, and the beer is ready in 12 to 24 hours, without the wort ever being boiled. Made in 8 steps over 4.6 days – 5.1 days. The longest step, sun-dry and rub off the rootlets (kuyavunga), takes at least 2 days (Lyumugabe F 2012) and runs at 29 °C (Lyumugabe F 2012). Saccharomyces cerevisiae and Issatchenkia orientalis do most of the fermenting.
| Main step | at least 2 daysReported[lyumugabe2012] | Sun-dry and rub off the rootlets (kuyavunga) |
|---|---|---|
| Temperature | 29 °CReported[lyumugabe2012] | Sun-dry and rub off the rootlets (kuyavunga) |
| Acidity | pH 3.9Reported[lyumugabe2012] | Pitch umusemburo and ferment under cover |
| About 2 kg | Ground sorghum malt · Stirred into the boiling water first, to gelatinise the starch[lyumugabe2012] |
| 20 L | Boiling water[lyumugabe2012] |
| 16 kg | Ground sorghum malt · Added for the main mash[lyumugabe2012] |
| 40 L | Cool water · Added to bring the mash down to pitching warmth[lyumugabe2012] |
| Umusemburo (traditional leaven) · Made from an earlier spontaneous fermentation of sorghum wort[lyumugabe2012][lyumugabe2014] | |
| Banana leaves, a cloth and a lid · To cover the fermenting beer[lyumugabe2012] | |
| Starter | backslop (umusemburo traditional leaven) |
Total time across the recorded steps: 4.6 days – 5.1 days
What changes: Red sorghum soaks up water
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
Unlike West African sorghum beers such as dolo or tchoukoutou, the ikigage wort is never boiled, as is usual for East African sorghum beers. Part of the malt is gelatinised in boiling water and the rest is mashed into it, then cool water is added and the leaven goes straight in.
The traditional leaven has been found to carry Staphylococcus aureus and Escherichia coli, and village beers carried S. aureus where beers made with selected starter cultures did not. The wort is not boiled before the leaven goes in. African sorghum beers of this kind keep only 24–72 hours because they are drunk while still fermenting.
Hazards the sources name: Staphylococcus aureus in the leaven and in village beers; Escherichia coli in the leaven.
Every number is labelled with how it is known. How this atlas is made
Its traditional process was described in detail by Lyumugabe et al. in 2010.
