Beers making is divided into clear fermented beers and traditional Sorgum beer – Umqombothi
Sorgum beers are typically made in a rural context by steeping crushed Sorgum grain into warm water and allowing it to ferment. The result is a tasty earthy beers, which is highly nutritious and tasty. The Zulu people have special pots for brewing and serving such beers. When a Zulu wife offers beer to her husband or to guests, she does so in a beautifully shaped black pot, the famous ukhamba.
Beer style is a term used to differentiate and categorize beers by factors such as colour, flavour, strength, ingredients, production method, recipe, history, or origin.
The modern concept of beer style is largely based on the work of writer Michael Jackson in his 1977 book The World Guide To Beer in which he categorised beers from around the world into style groups according to local customs and names. In 1989, Fred Eckhardt furthered Jackson’s work publishing The Essentials of Beer Style. Although the systematic study of beer styles is a modern phenomenon, the practice of distinguishing between different varieties of beer is ancient, dating to at least 2000 BC.