Namibian opaque beer: a review select="/dri:document/dri:meta/dri:pageMeta/dri:metadata[@element='title']/node()"/>

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dc.contributor.author Embashu, Werner
dc.contributor.author Iileka, Ottilie
dc.contributor.author Nantanga, Komeine K.
dc.date.accessioned 2019-09-15T16:18:28Z
dc.date.available 2019-09-15T16:18:28Z
dc.date.issued 2018
dc.identifier.citation Embashu, W., Iileka, O., & Nantanga, K.K. (2018). Namibian opaque beer: a review. Wiley Omline Library, 125, 4-9. en_US
dc.identifier.uri http://hdl.handle.net/11070/2603
dc.description.abstract Omalovuis a popular traditional opaque beer in Namibia. It is made from malted sorghum or pearl millet grown in prevailing semi-arid conditions. It has a short shelf life when stored at ambient conditions. It is brewed domestically and consumed within a day. The quality of ingredients, processing conditions and physico-chemical characteristics o fomalovuare not well understood.Like many traditional African beers, there is little or no documentation of the method used to brew omalovu. This review considers the production of wort from sorghum malt and pearl millet grains and subsequent fermentation to produce omalovu.Opportunities to improve the quality of omalovuare discussed. This may spur the development and growth of breweries to use locally grown sorghum or pearl millet to produce opaque beer. en_US
dc.language.iso en en_US
dc.source.uri https://onlinelibrary.wiley.com/doi/full/10.1002/jib.533
dc.subject Brewing en_US
dc.subject Malting en_US
dc.subject Omalovu en_US
dc.subject Sorghum en_US
dc.title Namibian opaque beer: a review en_US
dc.type Article en_US


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