Dora-Bonga-Style Sorghum Beer
This simplified home-scale sorghum beer is inspired by fermented grain drinks made in Central Africa. It uses commercial yeast for predictable fermentation; alcohol strength varies, so serve it only to adults and refrigerate it after fermentation.
Prep
48h 20m
Cook
1h 10m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 350gSorghum (rinsed and lightly crushed)
- 2.5lWater
- 6gActive Dry Yeast
- 25gWhite Sugar
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Wash and sanitize the pot, spoon, strainer, and fermentation container, then rinse them with clean water.
- 02
Combine the sorghum and water in the pot. Bring to a boil, then simmer until the liquid is cloudy and the grain has released its flavor.
- 03
Strain the liquid into the sanitized container and cool it to 30°C (86°F) or below.
- 04
Stir in the white sugar until dissolved, then add the active dry yeast and stir gently.
- 05
Cover loosely so gas can escape; do not seal the container airtight. Ferment at cool room temperature for 24 to 48 hours, until lightly tangy and gently bubbly.
- 06
Discard the batch if it develops mold, a rotten odor, or unusual discoloration.
- 07
Refrigerate immediately after fermentation and serve chilled to adults. Keep refrigerated and use promptly.
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