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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Pito is a traditional West African millet beer produced by malted millet and a mixed lactic acid and yeast fermentation.
Origin: West African communities (Ghanaian, Nigerian, Burkinabé) (Traditional) — West Africa
See full technique reference →During mashing, amylases convert starches to maltose and dextrins; lactic acid bacteria ferment these sugars to lactic acid, lowering pH; simultaneously, Saccharomyces spp. convert sugars to ethanol and CO₂. The resulting beverage is mildly acidic and low‑alcohol.
Primary Reaction
Starch → maltose → lactic acid + ethanol + CO₂
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