Burundian sorghum beer, drunk communally from a single pot through long reed straws — a practice that historically belonged to royal and community gatherings and still marks a formal occasion.
Home alcohol production is licensed or restricted in most countries, and the ferment depends on wild cultures resident in vessels used repeatedly.
What goes into it
- sorghum
- water
How it is made
Sorghum is steeped and sprouted to malt, dried, ground and cooked into a porridge, then cooled and left to ferment in a large covered pot for a few days. It is served from that pot, cloudy and still fermenting, with straws long enough for several people to drink at once.
How long it takes: four to seven days from grain to pot
How it is eaten
From a shared pot through reed straws, at ceremonies and community gatherings.
History
Sorghum beer drunk communally from a single pot with long reed straws, historically at royal and community gatherings.
Frequently asked questions
What is Impeke?
Impeke is a wine & spirit from Burundi: sorghum beer sipped communally through reed straws. Sorghum beer drunk communally from a single pot with long reed straws, historically at royal and community gatherings.
How is Impeke made?
Sorghum is steeped and sprouted to malt, dried, ground and cooked into a porridge, then cooled and left to ferment in a large covered pot for a few days. It is served from that pot, cloudy and still fermenting, with straws long enough for several people to drink at once. It takes four to seven days from grain to pot.
Can I make Impeke at home?
No, and the atlas gives no method for it. Home alcohol production is licensed or restricted in most countries, and the ferment depends on wild cultures resident in vessels used repeatedly.
What goes into Impeke?
Sorghum, water.
How is Impeke eaten?
From a shared pot through reed straws, at ceremonies and community gatherings.
