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Alcoholic drinks from Sudan, South Sudan
Merisa is the opaque sorghum beer of Sudan, brewed in three linked fermentations. Moistened sorghum malt first sours for a day and a half, is cooked until chestnut brown and then restarted with malt and old merisa into a vigorous, very sour starter. Cooked sorghum flour and more malt are added for a final 8–10 hours, and the beer is strained at about pH 4 and 5 % alcohol. Made in 7 steps over 2 days – 2.1 days. The longest step, sour the moistened malt flour (ajeen), takes 36 h (Lyumugabe F 2012). Lactic acid bacteria and Saccharomyces yeasts do most of the fermenting.
| Main step | 36 hReported[lyumugabe2012] | Sour the moistened malt flour (ajeen) |
|---|---|---|
| Acidity | pH 4Reported[lyumugabe2012] | Strain through a cloth |
| One part, with enough water to moisten it | Sorghum malt flour, for the sour paste (ajeen)[lyumugabe2012] |
| Ungerminated sorghum flour, cooked in two lots (futtara) · One lot cooked lightly to a greyish-brown paste, one cooked well to a brown paste[lyumugabe2012] | |
| About 5 % | Malt, added to the cooked sour paste with water[lyumugabe2012] |
| A little | Old merisa, as inoculum[lyumugabe2012] |
| About 5 % | Malt flour, added with the cooked futtara[lyumugabe2012] |
| Starter | backslop (old merisa added to the deboba starter) |
Total time across the recorded steps: 2 days – 2.1 days
What changes: Sprouted red sorghum is dried and milled into malt flour
Output: sorghum malt flour.
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
Merisa runs three fermentations in a row, a lactic souring (ajeen), a starter (deboba) and the main fermentation, and the soured paste is cooked to a chestnut colour before the yeast goes in. Reviews of African sorghum beers single it out as a complex procedure.
No safety limits specific to merisa were found. The strained beer keeps fermenting.
Every number is labelled with how it is known. How this atlas is made
Arab travellers of the 6th and 7th centuries praised the sorghum beer of the Sahel, merisa in particular. Hamid Dirar described its three-phase brewing in 1978.
