Dolo (beer)
Dolo is a type of beer made in Burkina Faso from sorghum using traditional methods .
The malt is produced by germination of the millet mixed with water . The germinated millet is dried, then mixed with water and boiled. When cooking, various plants are added to help clarify the broth. After the cooking process, which took several days, a sediment has formed which is separated off. The liquid can be drunk sweet or fermented by adding yeast and taste-enhancing substances. The alcohol content is two to four percent.
Dolo is not produced industrially and can only be kept for a few days. Manufacturing and marketing is women's work. The beer is mostly drunk from calabashes .
See also
- Tella , millet beer in Ethiopia and Eritrea
- Pombe , millet or banana beer in East Africa
- Merisa , millet beer in Sudan
- Umqombothi , corn beer from Xhosa in South Africa
literature
- Michael Voltz: Millet beer in West Africa. In: Gisela Völger, Karin von Welck, Aldo Legnaro (eds.): Intoxication and Reality: Drugs in a Cultural Comparison: Volume of materials for an exhibition of the Rautenstrauch-Joest-Museum für Völkerkunde of the city of Cologne, August 7th to October 11th 1981. Cologne 1981, pp. 175-181
- Mahir Saul: Beer, Sorghum and Women: Production for the Market in Rural Upper Volta. Journal of the International African Institute, Vol. 51, No. 3, 1981, pp. 746-764
Web links
Commons : Dolo - collection of images, videos and audio files
