Description

Bantu sour beer represents a group of traditional Southern African fermented sorghum beers characterized by lactic acidity and short shelf-life.

Fermentation process

  • Sorghum malt prepared and cooked
  • Mash cooled and fermented spontaneously
  • Beverage consumed fresh within days

Reported microbiology (examples)

  • LAB: Lactobacillus spp.
  • Yeasts: Saccharomyces spp.

Functional relevance

  • Combined lactic and alcoholic fermentation
  • Cultural and social importance

References

(To be added)