African Beer

From truly bready beers to intense meads—all flavored with a beloved botanical—the brewing traditions of Ethiopia are as ancient as they are intriguing.

It’s not always a simple process, but independent brewers in Ghana are favoring locally grown starches such as rice and cassava over imported malt, forging an identity for Ghanaian craft—oh, and they’re winning international medals for the beer.

Easier to brew than it is for many people to say—it takes a click of the tongue—this ancient sorghum beer is unlike any modern style we know. Thick, tart, and creamy, it’s deeply traditional—yet it’s also open to a brewer’s own creative twists.