First I malted the millet with a series of soaking and drying.
Then we pounded the millet and corn in a genuine african pounder.
Boiled and sparged with the addition of a good bit of local made honey.
Fermented in a local cooking oil container that I fashioned into a fermenter.
End product is a relatively palatable beer concidering I really have no clue what I am doing. Crisp lightly malty flavor with a little hoppy bitterness from the leftover yeast I used (the ONLY imported product) as I am still working out how to do natural yeast culturing. Only about 2% alcohol which is typical of this type of beer and brewing technique.
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