FiNGEB Millet and Maize Bran Beer (Kaluluma's area, Kasungu District). 



First day. Maize bran is mixed with roasted and ground finger millet, boiling 

 water is poured on and the mixture stirred. Malt from finger millet is added. 

 Second day. The mixture is well boiled. 

 Third day. The mixture is left. 

 Fourth day. A small amount of malt is added to each pot. 



Fifth day. A large amount of finger millet is ground, enough boiling water is 

 poured into it to make it of a stiff consistency. It is left to cool and then divided 

 up among the pots. The brew begins now to ferment rapidly. 



Sixth day. The beer is strained and is ready to drink. 



Approximate amounts used — 6 lbs. maize bran to 50 lbs. finger millet. 



Beer {Port Herald). 



A variety of grains are available so that many variations of brews are made. 

 Usually the flour is of maize, kaffir corn or bulrush millet and the malt of one of the 

 two latter. 



First day. Boiling water is poured on to a paste of flour and water to make a 

 gruel. Some pounded malt is added. 



Second day. The mixture is well boiled until about two-thirds of the water 

 has evaporated. 



Third and fourth days. The brew is left. 



Fifth day. A small amount of pounded malt is added. 



Sixth day. Some fresh gruel is made as for the first day and added to the 

 brew when it is cold. More malt is added to all the pots. 



Seventh day. The beer is ready to drink. 



A mixture of malt of kaffir corn and bulrush millet gives a good strong beer 

 while that of maize or finger millet is thought less highly of. 



Beer {Fort Johnston). 

 The flour is of maize, kaffir corn or rice and the malt of kaffir corn or finger 

 millet. 



Bran Beer (Ncheu). 

 A large amount of maize bran is soaked for three or four days, the coarse flakes 

 are sifted off and a thick milky liquid left. 

 First day. The milky liquid is boiled. 

 Second day. The liquid is left. 



Third day. A mixture of pounded malt of maize and finger millet is boiled 

 and then added to the pots. 



Fourth day. The beer is ready to drink. 



Bran beer is made in other parts of the country where maize is short, c.gr., parts 

 of the Mzimba District. 



Kabanga {S. Province). 



A brew made from maize bran and sugar is (1943) becoming very popular in the 

 Southern Province. It is probably of lower nutritive value than ordinary beer 

 and it is far more intoxicating. 



Maize bran is soaked for a day and then boiled for a long time, the pot may be 

 filled up perhaps twice with water and reboiled. It is now left until cold then 

 strained. 



Sugar is now added in relatively large amounts and the brew begins to ferment 

 rapidly. 



About 6 lbs. of sugar are used to make 10 gallons of beer. As the drink is so 

 intoxicating, it is sold in small amounts, half a pint cups at Id a cup (1943). 



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