During our African Brewing weekend the topic of what grains can be fermented and how they taste came up in all 3 sessions.
This is a little clip from Session 3: African Influences on American Brewing and Session 1: Traditional African Brewing showing how, despite being a staple of brewing in Africa, was considered an unfermentable grain elsewhere and also how it can be used to brew a beer that is both traditional but also suits modern palates.
The Weekend was organised with The Chicago Brewseum and featured Tolokazi 🇿🇦, Montclair 🇺🇸, Kweza 🇷🇼, Sankofa 🇺🇸, Bature 🇳🇬, Moors Beer 🇺🇸, and BlaQ&Soul
All three sessions are now available at event.beoirfest.com/africanbrewing
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