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Alcoholic drinks from South Africa
Maize meal and malted sorghum soak in warm water and sour for about a day. The sour mash is cooked into a porridge, cooled, given fresh sorghum malt and fermented again for about a day, then strained into a thick, sour, low-alcohol beer. Made in 4 steps over 2 days. The longest step, mix maize meal and malts with warm water and leave to sour, takes 24 h (Xolo T 2024) and runs at 25–30 °C (Xolo T 2024). Lactic acid bacteria and Lactic acid bacteria and yeasts counted at every stage of a two-stage brew do most of the fermenting.
| Main step | 24 hMeasured[xolo2024][hlangwani2023] | Mix maize meal and malts with warm water and leave to sour |
|---|---|---|
| Temperature | 25–30 °CMeasured[xolo2024][hlangwani2023] | Mix maize meal and malts with warm water and leave to sour |
| Acidity | pH 3.5Measured[xolo2024] | Strain |
| 500 g | Maize meal[xolo2024] |
| 100 g | Red sorghum · Mixed in for the first, souring fermentation[xolo2024] |
| 100 g | Maize malt[xolo2024] |
| 5 L | Lukewarm water (35 °C)[xolo2024] |
| 300 g | Red sorghum malt · Added to the cooled porridge for the second fermentation[xolo2024] |
| 75 g in 250 mL water | Commercial beer powder as inoculum · Pre-incubated at 25 °C for 24 h; home brewers use a back-slop from an earlier brew instead[xolo2024] |
| Starter | spontaneous souring, then fresh sorghum malt plus back-slop (or commercial beer powder) |
Total time across the recorded steps: 2 days
What changes: Maize meal and malt soak in warm water and lactic bacteria sour them
Output: sour mash that separates into liquid and solids.
Microbes at work in this step
lactic bacteria from the grain and malt sour the mash
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
Umqombothi is a South African opaque beer made with maize meal as well as sorghum malt. Like other African opaque beers it is soured first, cooked, and fermented a second time, and it is drunk unfiltered while still active.
Cooking the soured mash drops the microbial count to below detection, and the second fermentation takes the beer to about pH 3.4. A study found Staphylococcaceae in a customary brew before the pH fell, so keep the souring mash covered and clean. Drink it within 2–3 days.
Hazards the sources name: Staphylococcaceae (9.36 % of bacterial reads in a customary brew).
Every number is labelled with how it is known. How this atlas is made
Brewed mostly by women for weddings, initiation homecomings and offerings to the ancestors; served from a communal drum (gogogo).
