Sorghum beer, known as "umqombothi" in isiXhosa and isiZulu, is one of South Africa’s oldest alcoholic beverages. Sorghum is a drought-resistant grain well-suited to our climate.
Sorghum beer is less processed and contains more natural nutrients than commercial beers. Its a healthier alternative for those seeking a natural, culturally rich beverage.
The evolution of beer brewing in Africa highlights how material culture adapts to economic and social pressures. Beer, as both a product and a practice, continues to reflect and shape the societies that craft it.