Sorghum Beer Recipe
African · Beverage · 90 min total
A traditional African homebrew made from fermented sorghum, yielding a mildly alcoholic, tangy, and slightly sweet beverage.
30
min prep
min prep
60
min cook
min cook
8
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 500g whole grain sorghum
- 2 liters water
- 100g brown sugar or honey
- 1 teaspoon active dry yeast (optional, for consistent fermentation)
Instructions
- Rinse the sorghum grains and soak in water for 12 hours or overnight. Drain and rinse again.
- Spread the soaked sorghum on a clean cloth and allow to sprout for 2-3 days, rinsing twice daily, until small sprouts appear (about 1 cm long).
- Dry the sprouted sorghum in the sun or a low oven (50°C) until completely dry, then grind into a coarse flour using a grain mill or blender.
- Bring 2 liters of water to a boil. Add the sorghum flour, reduce heat, and simmer for 30 minutes, stirring occasionally, to make a thin porridge.
- Remove from heat and let cool to lukewarm (about 35°C). Stir in the brown sugar or honey until dissolved.
- If using yeast, dissolve it in a little warm water and stir into the mixture. Pour the mixture into a clean fermentation vessel (glass or food-grade plastic), leaving some headspace.
- Cover with a clean cloth or loose lid and let ferment at room temperature (20-25°C) for 3-5 days, stirring once daily. Fermentation is complete when bubbling slows and the liquid has a sour, beer-like aroma.
- Strain the liquid through a fine-mesh sieve or cheesecloth into bottles. Refrigerate and serve chilled.
Tips
- For a stronger beer, ferment longer (up to 7 days) or add more sugar.
- Store in the refrigerator and consume within 1 week.
- The sediment at the bottom is natural; shake gently before serving if desired.
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