Preparation of Sweet Beer, tohwa, cindongwa. 



The method is similar except that fresh malt is always used and the brew is 

 allowed to ferment for a shorter time. The day of drinking depends upon the rules 

 of the Mission to which the brewer belongs. It may be on the second day onwards 

 and in many cases the brew is little distinguishable from true beer. 

 Amounts of ingredients used. 



The following is an example of the amounts used for a brew made in the Kota 

 Kota Hills in 1939:— 



Weight of maize flour . . . . . . 50 lbs. 



Weight of malt (maize) added on Ist day . . 22 lbs. 

 Weight of malt (maize) „ ,, 5th „ .. 26 lbs. 



Weight of malt (finger millet) added on 5th day 6 lbs. 

 The brew was a large one of about 50-60 gallons. From the measurement of 

 many brews it is reckoned that about 3 lbs. of grain is used to brew a gallon of beer. 

 The temperatures at the various stages of brewing were recorded, it is of interest 

 to find that African women by long experience and handing on of the knowledge 

 from generation to generation, have learnt to adjust the temperature of the brew 

 after the boiling on the first day to about 40 degrees Centigrade, the optimal temper- 

 ature for enzyme action. 



The cost of this type of beer in 1939 was ld-2d a gallon. 



Cassava Beer. (Kota Kota Lake-shore). 



First day. A thin gruel is made as for maize beer but because cassava flour 

 burns very easily, great care is needed. The product is always slightly lumpy and 

 brown in colour. When the malt is added to the cooled thick gruel, it immediately 

 thins down and the lumps disappear. 



Second day. The brew is very thoroughly boiled for a longer time than with 

 maize flour, otherwise the brew may be bitter. 



Third day. By this time the brew has solidified to a jelly with round patches of 

 moulds on the top. It thins down as soon as the malt is added and begins to ferment 

 very rapidly. Unless great care is taken, cassava beer when made at the high 

 temperature of the lake-shore, often goes sour so that whole brews are spoilt. 

 Usually if this happens, they are used for the ilhcit distilling of a raw spirit, kacasu. 



Tobwa, sweet beer, is made from cassava flour in the same way as with maize 

 flour. 



Cassava Beer (Mlanje District). 



Cassava beer is brewed commonly in the Mlanje District with Kaffir corn as 

 malt. 



First day. A gruel is made by pouring water on to a paste of the flour. Pounded 

 malt is added. 



Second day. The mixture is boiled. 



Third day. A large amount of pounded malt is added. A quantity of fresh 

 gruel is made from flour and added when cool to the brew. 



Fourth day. The beer is ready to drink. 



Finger Millet Beer (Karonga District) ubwala (Nk), peri (Tu). 



Beer made from finger millet is in common use in all parts of the country north 

 of Kasungu. A thick gruel is made from flour prepared from sprouted finger millet. 

 This is left for four days, by which time it has thinned down. More gruel is now 

 made of the same kind of fiour and added to the brew. The beer is ready to drink 

 next day. The beer is relatively dear and in 1942 was selling at Is for about IJ 

 gallons. In cold weather the brew may take a full week to make. 



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