OnTap Magazine

TM: How long have you been brewing Umqombothi? IM: I have been brewing Umqombothi since I was nine years old, a skill I learned from my grandmother. TM: How did you feel about winning the competition? IM: I felt incredibly happy and proud seeing people enjoy my brew and calling me Gauteng’s best brewer. It is such an honour! TM: Can you give us some tips and explain the umqombothi brewing process? IM: Respect is very important as this is a traditional beer that has been passed on from generation to generation. Before you begin anything, make sure you wash your hands, make sure that everything you work with is clean. I take a 20-litre vessel and make sure it is cleaned and rinsed, take half of a 6kg bag of maize meal and then mix the maize meal with 1kg of King Korn. I add warm water and mix, then add boiling water and mix well until it is a smooth paste. I then let it cool down and once I see that it has cooled down enough to touch, I add patjutju (fresh spent grain from a previous batch), cover it and leave it in a warm dark place ho bela (to ferment) overnight. On the following day I come and fill my pot half way with water and then add my beer and cook for about an hour like porridge, then allow it to cool overnight. The next day I add 3kg of King Korn and patjutju, mix and allow it to ferment overnight. The next day I strain it through a sieve and allow to ferment overnight. The most important part here is to not add water - you want it to be thick and creamy. Another tip is to not rush, take your time and follow each process. TM: The grand prize included a cash prize of R5,000 as well as a hamper filled with gifts from the competition sponsors. How did you feel about wining such a great prize? IM: I was very thankful for the prize money, I was able to do some renovations at home, I was able to buy some curtains, some paint and was finally able to buy new doors for some rooms in the house. With the remaining money I was able to buy some groceries for my family. TM: Many people are moving away from traditional brewing towards clear beer – is Umqombothi a dying brew? IM: Yes, many people are moving towards clear beer but Umqombothi is not a dying brew. Umqombothi is very important. “Ke bojwala ba setho” in Setho means our culture and heritage but also those special qualities that makes us human and how we show humanity to others. It is our African brew, and it is also our way of paying homage to our ancestors. Whenever there is a ceremony, the most important thing to do is to brew a batch of Umqombothi. Apart from preparing it as a traditional drink for ceremonies it is still a favourite drink of choice in my area because I make a very good brew. This past Heritage Day (24 September), the third annual Umqombothi Brewing Competition was held in Braamfontein, Johannesburg. Judges sampled 20 versions of traditional beer from 16 contestants who travelled from across the province to showcase their beers. Tsikwe Molobye attended the proceedings and chatted to the grand prize winner, Itumeleng Motsoeneng , a mother of five from Tsakane Ekhuruleni. Take your time and follow each process Image supplied by 7LCpro 18 | Summer 2022 | ontapmag.co.za