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Millet beer, also known asBantu beer,malwa,pombe "Tchouk" oropaque beer, is analcoholic beverage made frommaltedmillet that is common throughout Africa.[1] Its production process varies across regions and in the southern parts of Africa is more commonly known asumqombothi. Millet beer varies in taste and alcoholic content between ethnic groups.[citation needed] It is served incalabash gourds.
This type ofbeer is common throughoutAfrica. Related African drinks includemaize beer and sorghum beer.
In theBalkans andTurkey a form of millet beer namedboza is produced.[2]
In theU.S.,Sprecher Brewery produces a type of beer that contains a mix of millet andsorghum known as Shakparo.[3]
A form of millet beer is also produced by theAinu.[4]
Millet kernels are soaked in warm water until they sprout, with the goal to increase the content ofmaltose in the grain. The millet is then dried out to arrest the germination process.[5] The malted grain is then pulverized and mixed with water. This mixture is commonly known aswort. The wort is later boiled in order to remove any potentialbacterial threat. Once the boiling process is complete and the wort cools down yeast is added. The mixture is then allowed to ferment. The entire process takes five days.[6]
In many cultures of West Africa, millet beer is involved in every aspect of daily life, such as:
In some West African cultures, village women open their homes as 'pubs' one day a week, to sell millet beer.[8] This gathering point provides social cohesion in the village. The millet beer is served in a calabash. Drinkers hold the calabash with the right hand, pouring a few drops on the ground in honor of ancestors before drinking. After drinking, drinkers pour the dregs on the ground in a straight line.
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