Kaffir

"Kaffir" is an African beer brewed from millet, a grass/grain with small edible seeds. Millet is also used in brewing in South America and Asia. In South America, millet beer is made like traditional chicha - with saliva (see above). In Africa, the millet is germinated before brewing kaffir. To germinate millet, soak it in cold water for 24 hours, then transfer it to a colander for germination. Spray cold water on the millet and turn it in the colander twice a day to prevent it from drying out or getting moldy. Germination should start within 2 days. Allow the millet to germinate for 5 days after germination begins. After 5 days, remove the millet from the colander and allow it to dry in the sun or in the oven on its lowest setting.

Ingredients:

• 4 pounds millet

• 1 gallon water

• yeast

Traditional Kaffir

Instructions:

1. Grind the germinated millet coarsely.

2. Stir the millet into water at 170ºF and maintain this temperature for 15 hours stirring occasionally.

3. Allow the mixture to cool to 70ºF.

4. Strain into a fermenter, pitch the yeast and ferment for 3 days.

5. Ready to drink after fermentation; bottle if necessary.

Modern Kaffir

Instructions:

1. Grind the germinated millet coarsely.

2. Stir the millet into water at 170ºF and maintain this temperature for 2 hours stirring occasionally.

3. Allow the mixture to cool to 70ºF.

4. Strain into a fermenter, pitch the yeast and ferment thoroughly.

5. Prime, bottle and condition before drinking.