Traditional Beer
Umqombothi: the original craft beer has been brewing in Africa for centuries. The recipe for this sorghum beer has been passed down from generation to generation, from mother to daughter. The traditional African beer takes a number of days to prepare. Once it has fermented and ready to drink, it has a creamy texture with a slightly sour aroma and taste.
Umqombothi is usually brewed following traditional Xhosa customs and is in most cases prepared over a fire outside the house. The recipe consists of a combination of maize meal, crushed corn malt, crushed sorghum malt, water and yeast. This isn’t your everyday handcrafted artisan beer found in most hipster bars in Cape Town. If you want a sip of this African delicacy you would need to travel all the way to Langa township, a small informal settlement located on the outskirts of central Cape Town.
The age-old maize-sorghum brew has been recreated and reimagined many times over the years. Try it for yourself at the Ukhamba’s bar at the Palm Centre in Woodstock. Their modern version of umqombothi includes malted barley, which is easier to brew with than sorghum malt and Belgian rather than wild yeast.
Traditional beer plays an important role in the traditional customs such as the homecoming of young men from initiation schools – Umgidi. It also plays a central role in traditional social gatherings, namely weddings, imbizos etc. Its alcoholic content is generally low but be careful as it does serve a little bit of a kick.