BY DR TONY M MONDA
The brewing of Beer has along and fascinating history. Traditional beer brewing is part of African ancient and contemporary cultures. After the domestication of African grains brewing has taken place since around the 6th millennium BC., in Southern Africa.
Archaeological evidence suggests that emerging civilisation including ancient Egypt and Mesopotamia brewed beer.
Traditional beer, as homebrewed beer, has been brewed and consumed in African villages for
millennia. New archaeological evidence of Egyptian breweries suggests that the early Egyptian state organized beer production and over time household brewers-controlled beer production. Beer’s long history in Africa continues today, with beer playing a critical role in today’s societies from Cairo to Cape Brewing is the production of beer by steeping cereal grains such as sorghum rukweza, millet, rapoko, (used traditionally); barley, hops wheat, rye, oats (used commercially), in water and fermenting the resulting sweet liquid with yeast. This process may be done in a brewery by a commercial brewer, at home by a home brewer, or by a variety of traditional methods.
The authenticity of opaque beer in Africa is in the various local recipes that adapt to locally available ingredients. As the availability of different sources grew – i.e.: maize meal upfu (corn), or cassava root, they were also used to produce different flavours.
In 2013 Delta Beverages produced and launched The Chibuku Super. a new carbonated refreshing opaque beer brewed from maize, sorghum malt and water is packaged in a 1.25L container. The modern recipe is based on a traditional method that used small grains. The grains are fermented in the process.
In 2022, Delta introduced the Banana flavoured Chibuku Super version of the sorghum beer brewed with the same taste profile as its sister brand offering a unique carbonated taste experience with a well-balanced flavour
Brewing is the oldest secondary industry in Zimbabwe. The foundation stone for commercial brewing in the country was laid in August 1898, only eight years after the occupation of the country by the first white setters; even before the arrival of the rail line (from Beira), to the capital (Salisbury), which was completed in 1900. The Harare to Bulawayo railway line was completed in 1902.
Although several small-scale brewing operations started up in Bulawayo in 1903, the origins of the current operations began with the founding of Salisbury Breweries. It was the main brewing facilities in the country for the ensuing sixty years.
Adolph Rosenthal, of the Commercial Hotel in First Street, Louis Susman of the Masonic Hotel on Pioneer Street, and Tom Meikles, as hoteliers and store keepers were aware of the advantages of a local brewery. As a result, in May 1898, Rosenthal engaged Stanislaus Schwarts, a brewer, and an engineer, to build the brewery located on the corner of Charter Road and Cameroon Street at the cost of £16 000. The foundation stone was laid on 30 August, 1898. Beer went on sale on Monday, 1 May, 1899, the same day the rail line arrived in Salisbury (Harare), from Umtali (Mutare).
Records show that at the end of the first trading period “(November 1900 to December 1901), the company had made sales of £10 420 and another of £87 from the sales of ice; achieving a relatively low profit of £385. This was largely due to the high cost of production as many ingredients and bottles came from South Africa”
The role of beer in society is one of history, debate and even myth. Historically, it has been suggested that the alcohol content of beer inhibited the growth of bacteria and pathogens, providing a safe alternative to water.
Some believe that beer, as it is boiled during production, was used as a safe alternative what many considered unclean water supplies in Medieval times. While sewerage may have been less well developed, safe water was apparently available from safe sources as water supplies were often transported through towns and cities by relatively advanced systems. Nevertheless, it appears that water was not the primary beverage of choice at the time.
Beer and, in particular, what were known as “small beers”, i.e.: the product of the third brewing or running of the mash (with the first running producing the strong ale, the second, common ale and the final, the small beer), was commonly consumed in the UK, from at least the eleventh century, by both adults and children.
If beer was not consumed on hygienic grounds, why was it consumed? The reason perhaps was that it was an effective method of maintaining hydration; which was incredibly important at a time when energy expenditure was higher, with the typical labourer expending 12.6 Mj (3000 kcal per day), significantly more than their modern counterpart.
In Africa, Bantu-speaking tribes historically carried the art of brewing with them as they migrated south. The Bushmen, of the Iron Age brewed traditional beer in the 4 th century. It was brewed for ceremonial and cultural occasions and social gatherings. They would wash in it for its soothing and healing effects on the skin. The brew also facilitated entrancement and spirit possession, and inspired creativity, such as music, and innovation.
The residue – masese, from brewing is still used for fishing and for small livestock (pigs, chickens, goats, etc.), feed.
Women were the traditional brewers of African beers and men the traditional consumers. Even today, women prepare the traditional brews for the market, weddings, traditional ceremonies, and other celebrations. During community gatherings of tilling, cultivation and harvesting of crops, known as nhimbe, traditional beer was served/drunk as a way of unity, relaxation and reward for the co-workers during the nhimbe.
Traditional brewing methods have remained an important activity throughout the African Continent despite commercial breweries producing variations of traditional African beers. It is still a key aspect of most rural economies, where traditional beer is brewed for local markets and consumption.
Traditional brews go by many different names depending on the location. Southern Africa, (depending on the sub-region), has chibuku, umqombothi, utshwala, joala, and doro. In western Africa they have shakparo; Kenya has chang’aa; Botswana khadi; Central Africa Republic hydromel, and Ethiopia araque, katila, and talla. Botswana, Zambia and Malawi all have Chibuku Shake-Shake (a commercial variety made from sorghum and maize). In Zimbabwe, Shake-Shake is called “Scud.”
In Uganda Tonto, Mwenge, Murumba, Marwa, Kweete, and Musooli. Ghana has Pito, Burukutu, and Akpeteshie traditional beers.
Dr. Tony Monda holds a PhD. in Art Theory and Philosophy and a DBA in Post-Colonial Heritage Studies. For Comments E-mail:tonym.MONDA@gmail.com
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