Quick Brew Sorghum Beer

King Korn
Fred Basson

Iam so bad at taking fruits in my everyday diet and always wish to have it in any form. Just that I will not spend time to include fruits. Instead I crave for breakfasts like upma, idli, dosa etc. As long as portion control is in check. But I don’t. That’s another story about my consistency and discipline in my eating habit. I wish I change it, it’s high time. Recently I wanted to use up my rolled oats I have at home and also wanted to give it a try for smoothies. Should start replacing my high carb breakfasts with such smoothies. Let me see how it goes. This year my eating habit has been very bad with so much inconsistency as well as not balanced meal. I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.

I hope adding sorghum, a whole grain which adds a hearty, nutty flavor will give me the kick I need.
— Carla Hall, author

5 Servings


30 min






  1. Mix half the King Korn Mtombo with the maize meal in a bowl. Add 1 litre of boiling water and stir until you have a smooth paste.
  2. Set aside to cool, cover with shrink wrap or a lid and set aside in a warm place over night to begin fermenting.
  3. Pour 2 litres of the remaining water into a large pot. Bring to a boil, gradually work in the soured mixture, stirring constantly. Cook, stirring constantly, until boiling. Lower heat and simmer gently for 60 minutes, until thick.
  4. Remove from heat and set aside to cool, transfer into a large plastic bucket. Add 3 litres of the remaining cold water, mix in the remaining King Korn Mtombo and the brown sugar.
  5. Pass mixture through a very fine meshed sieve or traditional sieving basket. Using your hands to press the mixture through the sieve, to achieve a smooth liquid. Set aside to settle for at least 60 minutes before serving. Refrigerate until needed.
  6. Serve on its own or: Mix in plain double cream yoghurt to the beer and serve immediately.
King Korn
Written by

Fred Basson


Not real person