In South Africa, the traditional sorghum beer known as umqombothi is being revitalised for modern tastes. Traditionally brewed by women for special occasions like weddings or graduations, umqombothi has played an integral role in African culture for centuries. With its low alcohol content (3-4% ABV) compared to mainstream beers, umqombothi has always been a drink for communal celebrations. However, as urbanisation has increased and modern tastes have shifted, fewer young people are learning how to make it.
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Today, efforts are being made by the Beer Association of South Africa (BASA), United National Breweries (UNB), and local craft brewers to modernise this ancient brew. These efforts aim to introduce umqombothi to younger, urban audiences who may not be familiar with the traditional drink. According to Charlene Louw, CEO of BASA, these initiatives are important for preserving and celebrating South Africa’s brewing heritage. “Umqombothi is a proud part of South Africa’s heritage that we believe can appeal to a young, trendy urban consumer,” she said.
Brewers innovate with new flavours
The versatility of sorghum allows brewers to experiment with various flavours and brewing styles. While UNB continues to produce its flagship Chibuku beer, which is widely available, smaller brewers are stepping in with creative takes on umqombothi. Breweries such as Tolokazi and Soweto’s Thembisile Ndlovu are experimenting with innovative recipes, combining sorghum beer with fruit flavours, spices like ginger and cinnamon, and even ice cream.
Apiwe Nxusani-Mawela, brewmaster of Tolokazi, has brewed a Sorghum Pilsener that won the 2021 African Beer Cup Bronze Award. She sees umqombothi as a way to introduce traditional African beer to a new audience. “In South Africa today, where we try to embrace diversity and each other’s cultures, umqombothi is a way to introduce the grain to people who have not tried traditional African beer before,” she said.
Brewers like Ndlovu are also encouraging more township restaurants to offer umqombothi alongside traditional food on their menus. This helps to maintain the connection between culture and cuisine. Ndlovu has also experimented with umqombothi shakes, blending beer with ice cream to appeal to younger palates. “The younger generation is open to trying new things, and when they see umqombothi with a twist, it’s exciting for them,” she explained.
With events like the annual Umqombothi Brewing Competition and categories for sorghum beer at the South African National Beer Trophy, efforts to promote the drink are gaining momentum. Umqombothi is not only a beverage with deep cultural roots but one that is now embracing a modern twist. Whether as a traditional beer or as part of a new craft brew movement, umqombothi is set to become more widely enjoyed by South Africans of all ages.
