One of the fascinating things to emerge from the live beer webinars on traditional African brewing with South African craft brewery Tolokazi, Rwandan craft brewery Kweza, and Nigerian craft brewery Bature was the fact that they beers in Africa are generally spontaneously fermented.
Yet despite this, and unlike lambics, they’re not generally sour.
This is because they’re often just partially fermented before they’re drunk as Bayo Ijasan from Bature Brewing explains.
This is part of our African Brewing Weekend, a series of 3 events in conjunction with The Chicago Brewseum looking at African brewing and its influences.
During this session guests from Tolokazi in South Africa, Bature in Nigeria, and Kweza in Rwanda discussed traditional brewing on the continent.
The full session is now available at BeoirFest.com
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