West Africa · Drink
Pito (Indigenous Fermented Sorghum Beer)
A tart, effervescent amber ale brewed from sprouted red sorghum and wild lactobacilli.
The story
In the Upper East and Upper West regions of Ghana, Dagaaba and Frafras brew pito for communal farming cooperatives, funeral rites, and festival libations. Traditionally prepared in massive earthenware pots over open wood fires, the mash relies on native airborne yeast and lactic acid bacteria rather than commercial brewing cultures. A crucial technical stage involves using okra stem extract or pulverized baobab bark as an organic fining agent to clarify the boiling wort.
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