DOLO BEER IN BURKINA FASO
For 26 years, Mrs Elali has been brewing dolo, craft beer in the Dissingho district of Ouagadougou, the capital of Burkina Faso. She has a "Ramaziniga" translated literally into English "beer factory" and every week she produces 120 liters of Dolo a beer produced from red millet.
Sorghum seeds are germinated in water for 24 hours before being washed and then dried. Subsequently these seeds will be crushed, thanks to a machine, in order to obtain flour. On the first day, the flour is mixed with water and baobab leaf powder in large earthen jars and will rest overnight.
The next day, at dawn, the whole is recovered and put in other jars installed over the fire. After one hour of cooking, the dolo-women remove the mixture of jars to filter it in order to remove the residue of red millet.
Subsequently, the unfermented beer is recovered and then heated again for 2 hours. Once the cooking is over, all the beer will be put back in the first jars, outside the fire, to cool it down. In the evening, the millet drink reaches the right temperature and the yeast is added. The fermentation can then begin, it will last one night.
On the third day, the dolo will be drinked either on site by the regulars clients in a place called "dolodrome" or in the market where it is served by the sellers.
+ photographs of Dolo beer in Burkina Faso