World Spirits

Dolo

Burkina Faso

The millet beer of the dolotières: dolo — Burkina Faso's sorghum/millet beer, brewed by women (the dolotières are an institution) in great clay jars, sold in calabashes at dolo bars (cabarets) from Ouagadougou to Bobo-Dioulasso — slightly sour, nourishing, and central to Mossi social life.

What it is

The millet beer of the dolotières: dolo — Burkina Faso's sorghum/millet beer, brewed by women (the dolotières are an institution) in great clay jars, sold in calabashes at dolo bars (cabarets) from Ouagadougou to Bobo-Dioulasso — slightly sour, nourishing, and central to Mossi social life. Origins: grain beers in the Sahel are millennia old (dogon and mossi brewing); dolo is the Burkinabè standard, with the stronger distilled bilbil as its cousin in the north of the region. Made from: red sorghum or millet, malted, mashed, boiled with bark additions regionally, fermented overnight-ish. How it's made: 1) Malt the grain; grind; mash. 2) Boil; cool; ferment with yesterday's yeast. 3) Serve within a day or two, frothing in calabashes. Served: at cabarets (often women-run) with soumbala-sauced snacks, at weekends and funerals. Flavor: sour, cereal, refreshing. Strength: 2-6%. Culture: the dolotière's cabaret is Burkina's parliament of the people — dolo is its agenda. See also: the Burkina Faso cuisines collection.

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