Since 2008
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.
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| Enjoying a drink with friends |
Zulu Beer Making
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| Drink beer in africa |
Home brewing beer is
a labor-intensive process as well as an exact science. Zulu Beer is an age-old
brewing practice used to bring people together to share at weddings, funerals, and traditional occasions or
relaxing at home with family and neighbors.
Women in a special
hut that is not completely covered by a roof so smoke can escape brew
traditional Zulu beer. Zulu beer strainer and skimmer also known as Isikhetho is
a cone shaped basket made of grass, some are tightly weaved in texture as to be
capable of holding liquids.
Traditional Zulu beer strainers and skimmers are usually
handmade by women of beer making households or as a means of income to sell in
local markets.
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 African Beer Making
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.
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| Making beer |
During the
fermentation, which continues for many days, the scum is removed with an
instrument called a beer-skimmer or Isikrini sebheya which is made for this
purpose, today many people use a spoon to remove the scum. The scum is not
thrown away but used later on in other batches of home the craft beer making
process. The malt is then added and beer is left to ferment.
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
Alcohol – Utshwala
Beer- Ubhiya
Beer-strainer - Umsizi weBhiya
Beer-skimmer - Isikrini sebheya
Beer- vessel - Ubhiya – isitsha
Sorghum – Isihlahla
Wheat or Corn - Ukolweni
Fermentation – Ukuvutha
Water – Amanzi
Yeast – Ingwebu
Beer- Ubhiya
Beer-strainer - Umsizi weBhiya
Beer-skimmer - Isikrini sebheya
Beer- vessel - Ubhiya – isitsha
Sorghum – Isihlahla
Wheat or Corn - Ukolweni
Fermentation – Ukuvutha
Water – Amanzi
Yeast – Ingwebu
Three Zulu African beer facts
Zulu beer brewing is a three-day brewing process.
On the third day the beer brew is filtered and can be consumed the same day.
Homemade Zulu beer is a traditional beverage with a low alcohol content of about 2-3%.
