Zulu African Beer Making
Zulu tribes people have a long steeped tradition of beer making. For generations homemade beer or Ubhiya in the Zulu language has played an essential role in Zulu rituals and traditions.
|Enjoying a drink with friends|
Zulu Beer Making
|Drink beer in africa|
To obtain malt for beer, the grain, either maize or millet is soaked, wrapped in a mat, and left to sprout. It is then ground into meal and added to hot water, then is placed into a large pot, boiled for about 30 minutes and removed from the fire.
When poured out for drinking, beer passes through a beer-strainer or Umsizi weBhiya for filtration; modern tools may include netting or cheesecloth. As in most African cultures, paying homage to your ancestors is an import part of the beer making process. Ancestors are given the first sip of beer by pouring the beer into a clay pot in a special room in the house.
Zulu beer has a very low alcohol content of about 2-3% and is made up by as much as 90% water and many beer-brewing households became famous for their particular type of beer, and the individual flavors of their beer strongly influenced by the brewing water’s pH and mineral content.
Zulu beer glossary translations
Beer-strainer - Umsizi weBhiya
Beer-skimmer - Isikrini sebheya
Beer- vessel - Ubhiya – isitsha
Sorghum – Isihlahla
Wheat or Corn - Ukolweni
Fermentation – Ukuvutha
Water – Amanzi
Yeast – Ingwebu