Inzoga

Instructions

1. 1 Soak sorghum grain in water for two days, then spread on mats to germinate for three days, creating malt.
2. 2 Dry the sprouted grain in the sun, then grind coarsely using a grinding stone or mill.
3. 3 Boil the ground malt in a large pot with water for two hours, creating a thick brown wort.
4. 4 Strain the wort through a basket filter to remove the grain solids, collecting the liquid in a fermentation pot.
5. 5 Add a small amount of previously brewed beer as a starter culture and leave covered at room temperature for two days.
6. 6 The beer is ready when it has a pleasant sourness and mild effervescence. Serve from a communal pot with shared straws.