It’s not just beer at Brew Club!

Last month we had some fun, out of the ordinary, brewing adventures going on – and not just beer! Here are just a couple of interesting ones:

We’ve had three very nice gentlemen in here a few times now working on their recipe for suwa, a traditional Ethiopian and Eritrean malt beverage.

Suwa isn’t too far removed from a typical beer, with perhaps the main difference being that gesho, AKA thorny buckthorn, replaces the bittering hop. It’s also spontaneously fermented with wild yeast, which our brewers decided not to go for, due to its unpredictability, opting instead for a beer yeast.

Bag of Gesho

Suwa is brewed with gesho instead of hops.

We’re looking forward to seeing how it turns buy topamax online out!

Suwa wasn’t the only ancient ethnic drink we had being made here this month.

Okosho from the Asháninka tribe in Peru came in and showed us how to make the traditional beverage they call pyarentsi, better known elsewhere as masato.

It involved chewing up cassava and adding it to a mash of boiled cassava and sweet potato. The enzymes in the saliva convert the starches into fermentable sugars, much as we do with a typical mash of malt.

Chewing cassava

Enzymes in saliva turn starches into fermentable sugars.

The resulting drink was described as tasting something like Yakult, the popular yogurt-like drink.

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