During our session on Traditional African Brewing I learned that traditional beers in Africa are typically spontaneous fermented.
But it doesn’t mean there is no control of the taste or yeast. Each of the guests – Rwandan crfat brewery Kweza🇷🇼, Bature Brewing in Nigeria 🇳🇬, and Tolokazi Brewing in South Africa 🇿🇦 – mentioned a different way the yeast is maintained.
This was the first of 3 African Brewing sessions, this one focusing on Traditional Brewing.
It was held in conjunction with @beerculturecenter and in addition to these guests also featured New Jersey’s Montclair Brewery, Washington’s Sankofa, and both Moors Beer and Blaq and Soul from Chicago.
The replays of the sessions are available here on YouTube and at BeoirFest.com
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