Beer Making in Southern Africa

A documentary film that follows the entire process of brewing sorghum beer (joala) with South Sotho artists Maria and Rosalina Mofokeng. The film includes commentary on the significance of sorghum beer among South Sotho cultures, as well as the social aspects surrounding sorghum beer in 20th century South Africa.

[@singoorifha837]

Beautiful video. I was doubting my method of making this beer and I was happy to find that it is the same method presented in the video. I'll be brewing this beer for heritage day here in South Africa . It's my first time doing so. Somebody wish me luck🙏🙏🙏

[@aswee01]

im grateful for this video. it was respectfully done, unbiased dictation and spoke honorably of the role of women in traditional societies. its unfortunate that the history is what it was and shining a light in an attempt to have some accuracy in historic accounts is admirable, makes me proud and my ancestors quite content

[@derekfrost8991]

This is way more interesting than craft beer channels which show technology in brewing, but practically nothing about malting & fermentation.

[@thabisomonyake5189]

Very informative video. Am a Mosotho and have always wondered how I can take this further and make a "whiskey". I have been distilling for about 18 months and would love to process the grains instead of the syrup that is currently being brewed or distilled in some countries.

[@driep3206]

Re a leboha, Thabiso. There are ways to do it which involve boiling the ingredients and running the steam through a copper condenser. I'm not sure if it a legal practice in many countries, but you can find info online.

[@sergioportugal7390]

Very good video, but the origin of beer is from Africa more than five thousand years ago.

[@henrynyabuto4892]

Nice video..Is a sweetener such as sugar or honey used in some variations of this beer?

[@driep3206]

Thanks! Yes, there are some varieties that include sweeteners, although one typically finds this further north in the continent. Joala is typically not made with any added sweeteners.

[@superchargenurse]

Think ill stick to castle

[@gracebayan6914]

I would love to try those malts in homebrew is a science but I would recommend not boiling the grain until enzymatic starch conversion is complete around 70degree c for and hour. I do an acid rest for about 30 min at 40* c then raise temp to 70 for one hour as my water is high in pH.

[@modernclips3868]

Stella? :)

[@MrJindujun]

Knallt das?