Traditionally brewed beer in Africa is often drunk when it is still fermenting. The alcohol level is low but it also has yeast and bacteria that can be beneficial to health.
Bay Ijasan from Bature Brewery in Nigeria 🇳🇬 explained how this works during our discussion on Traditional African Brewing. Also taking part in the session were Apiwe Nxusani-Mawela from Tolokazi Brewery in South Africa 🇿🇦 and Jessi Flynn from Rwandan 🇷🇼 brewery Kweza.
This was the first of 3 sessions in our African Brewing weekend arranged in conjunction with The Chicago Brewseum. The other 2 discussed craft brewing in Africa, and African influence on American brewing.
All 3 sessions are available at event.beoirfest.com/africanbrewing
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