Banana beer
Banana beer is an alcoholic beverage made from fermentation of mashed bananas. Sorghum, millet or maize flour are added as a source of wild yeast.[1]
Etymology
In
Background
Banana beer is sometimes consumed during rituals and ceremonies.
Production
Banana beer is made from ripe (but not over-ripe)
Two types of banana are used for banana beer: the harsh tasting igikashi and the milder tasting igisahira.[7] The banana beer mixture consists of one third igikashi and two thirds igisahira. Once ripened, the bananas are peeled. They are not ripe enough if they cannot be peeled by hand. After peeling, the bananas are kneaded until soft. The juice is then filtered to get clear banana juice, which is then diluted with water. Sorghum is ground, lightly roasted, and then added to the juice. This mixture is left to ferment for 24 hours and then filtered.[5]
After filtering, the beer is packaged in glass or plastic bottles. In commercial production, the beer may first be pasteurized before packaging to stop fermentation and extend shelf life.[5]
Varieties
In Tanzania, there is a banana beer called mbege, which is still brewed traditionally.
Commercial brands include:
- Mongozo Banana Beer
- Raha
- Agashya
See also
- Banana wine: another product that can be retrieved from banana
References
- ^ a b "Banana Beer". Xs4all.nl. Retrieved 2013-06-21.
- ^ "Fermented and vegetables. A global perspective. Chapter 4". Fao.org. Retrieved 2013-06-21.
- ISBN 978-0-313-33177-0.
- ISBN 0-8247-9352-8
- ^ a b c "Banana Beer | Practical Answers". Practical Action. Archived from the original on 2011-09-21. Retrieved 2013-06-21.
- ^ Appropedia:Banana beer (Practical Action Brief)
- ^ "Laisvalaikis - ZEBRA". Zebra.lt. Archived from the original on 2009-07-01. Retrieved 2013-06-21.