Our small scale brewing does require a lot of work and there has been many experiments and brew sessions lately. But here they are: The first beers with labels designed by Lukas Myrberg.
The half drunk crocodile, swimming in beer with a hat from Sapone which is typical for one of many ethnic groups in Burkina Faso.
We mix local ingredience with traditional recipies. Right now, we are malting white and red sorghum for our upcoming gluten free beer. This process is just to make sorghum malt and takes about a week. Then comes the regular brew, which takes about 4-6 hours and then follows the fermenting which is 2 weeks. After two weeks it´s time to bottle and the beer is matured for another 2-3 weeks.
White sorghum is put to water for a day, then when the green shoots are about 1-2 cm the sorghum is dried in 50-60 °C in the owen for 20 hours. Then roasted about 40-60 minutes in 100-175 °C depending on what malt you want.
More beer is fermeting and maturing so get ready for more soon. If you want to learn how to brew, just contact us. Beer should be social and brewing really is. We are happy if more people are brewing in Ouaga. The more the merrier. At the moment some beers are sold at restaurant L´Annexe a Ouagadougou.
Some times beer are not matured long enough in the bottle and need more time. So the release dates are always a bit floating. Normally an IPA can be enjoyed after two weeks but beer with lots of sorghum and corn needs a bit longer to settle.