Description
Umqombothi is a traditional sorghum beer brewed by Xhosa and Zulu peoples in South Africa.
Technical
The process involves boiling a sorghum‑maize mash at 70–80 °C to gelatinize starch, then fermenting at 20–30 °C for 2–3 days. Yeast (Saccharomyces spp.) and lactic acid bacteria convert the starch to ethanol, CO₂, and lactic acid, producing a mildly alcoholic, sour beverage.
Science
Primary Reaction
Starch → glucose → ethanol + CO₂ + lactic acid (by yeast and lactic acid bacteria)
Sensory Profile
Aroma ()
earthymaltysourfermentedwarmyeastyfruitygrainytoastedherbal