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Alcoholic drinks from Benin
Tchoukoutou is an opaque, sour beer brewed at home from red or brown sorghum malt. The malt is mashed, soured overnight by lactic bacteria, boiled for hours and then fermented for about half a day with a dried yeast leaven called kpètè-kpètè. It is drunk while still fermenting, at about pH 3.2 and 4 % alcohol. Made in 7 steps over 5 days – 6.3 days. The longest step, germinate, takes 3–3.5 days (Lyumugabe F 2012). Saccharomyces cerevisiae, almost the only yeast by the end of fermentation and Lactic acid bacteria that sour the mash, and those carried in kpètè-kpètè do most of the fermenting.
| Main step | 3–3.5 daysReported[lyumugabe2012] | Germinate |
|---|---|---|
| Acidity | pH 3.2Measured[kayode2007] | Add kpètè-kpètè and ferment |
| About 27 kg | Sorghum grain (red or brown varieties) · One household batch; millet or maize can be added or used instead[lyumugabe2012] |
| Water[lyumugabe2012] | |
| Kpètè-kpètè · The leaven saved from earlier brews, holding yeasts and lactic bacteria[lyumugabe2012][ntcha2017] | |
| Starter | backslop (kpètè-kpètè leaven from earlier brews) |
Total time across the recorded steps: 5 days – 6.3 days
What changes: Sorghum grain 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
Tchoukoutou boils its mash residue and then its wort for hours, souring the mash overnight in between, and is fermented for only about half a day with a dried leaven. Dolo and amgba also boil their wort; East African sorghum beers such as ikigage do not.
Like other traditional sorghum beers it is drunk while still fermenting and keeps only about one to three days. In a trial, bottles fermented for 3 h and then pasteurised in a 75–80 °C water bath for 15 min stayed stable for at least six months.
Every number is labelled with how it is known. How this atlas is made
Tchoukoutou has important social uses in Benin; it is an ancestral drink used in traditional ceremonies, and brewing it gives household income that goes towards family needs and children's schooling.
