Comments on: Beer In Art #26: Brewing Traditional Beer In Zimbabwe http://brookstonbeerbulletin.com/beer-in-art-26-brewing-traditional-beer-in-zimbabwe/ Jay R. Brooks on Beer Tue, 22 May 2012 15:04:53 +0000 hourly 1 http://beerzine.com/?v=3.3.2 By: Bill http://brookstonbeerbulletin.com/beer-in-art-26-brewing-traditional-beer-in-zimbabwe/comment-page-1/#comment-2800 Bill Mon, 04 May 2009 18:10:52 +0000 http://www.brookstonbeerbulletin.com/beer-in-art-26-brewing-traditional-beer-in-zimbabwe/#comment-2800 I used to drink millet beer in the Peace Corps in Mali (West Africa, quite far from Zimbabwe). It was quite mild, slightly tart, and reminded me somewhat of German dunkel hefeweizens. I don't do any homebrewing myself, but I've been thinking about trying to prod one of my homebrewing friends into trying to replicate the Malian beer. That video looks like it might be a good place to start, thanks for pointing it out! I used to drink millet beer in the Peace Corps in Mali (West Africa, quite far from Zimbabwe). It was quite mild, slightly tart, and reminded me somewhat of German dunkel hefeweizens. I don’t do any homebrewing myself, but I’ve been thinking about trying to prod one of my homebrewing friends into trying to replicate the Malian beer. That video looks like it might be a good place to start, thanks for pointing it out!

]]> By: X http://brookstonbeerbulletin.com/beer-in-art-26-brewing-traditional-beer-in-zimbabwe/comment-page-1/#comment-2801 X Mon, 04 May 2009 05:34:03 +0000 http://www.brookstonbeerbulletin.com/beer-in-art-26-brewing-traditional-beer-in-zimbabwe/#comment-2801 Not being an experienced brewer I stick to churning ou hard cider as it is cheap and easy to produce. However, having been fortunate enough to experience "lunch" with some locals at a beer hall in Bulawayo, I have sampled traditional Zimbabwean brew. Despite experiencing a little GI distress later that evening, I am still very much alive and in good health. I think sorghum is actually included as a part of the mix with the end product being an opaque white chalky potion which has all the bite of a nine volt battery and the smell of a very old snake. Given the choice again I would opt for a Castle Lager over some Chibuku anyday but I guess that is just the Mukiwa in me. Cheers Not being an experienced brewer I stick to churning ou hard cider as it is cheap and easy to produce. However, having been fortunate enough to experience “lunch” with some locals at a beer hall in Bulawayo, I have sampled traditional Zimbabwean brew. Despite experiencing a little GI distress later that evening, I am still very much alive and in good health. I think sorghum is actually included as a part of the mix with the end product being an opaque white chalky potion which has all the bite of a nine volt battery and the smell of a very old snake. Given the choice again I would opt for a Castle Lager over some Chibuku anyday but I guess that is just the Mukiwa in me.

Cheers

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