Description
A low‑ABV, sour millet beer produced by spontaneous fermentation in the Sahel.
Technical
Bush‑fermented millet beer is a spontaneous, ambient‑temperature fermentation that relies on the natural microbiota of the Sahelian environment. The process converts millet starch to sugars via endogenous amylases, then to ethanol and lactic acid by wild yeast and lactic acid bacteria, producing a low‑ABV, sour beverage integral to regional cultural practices.
Science
Primary Reaction
Starch → Maltose/Glucose → Ethanol + Lactic Acid
Sensory Profile
Aroma ()
earthymaltysourfermentedgrassyyeastyfruityfunkyherbalspicy