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 ๐ฟ๐ฆ, Montclair ๐บ๐ธ, Kweza ๐ท๐ผ, Sankofa ๐บ๐ธ, Bature ๐ณ๐ฌ, Moors Beer ๐บ๐ธ, and BlaQ&Soul
All three sessions are now available at event.beoirfest.com/africanbrewing
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