I know that most of you don’t have access to marula fruit so you won’t be needing this recipe – feel free to skip this post or just look at the pretty pictures. I don’t think I will need this recipe again either. I don’t even like beer. You have to try once though. Right?
I roped in the expertise of Warren who makes quite a few batches of this beer each season. He just loves the stuff.
First collect ripe fruit from the ground beneath the trees and wash the fruit.
Remove the skins of the fruit. I cut them round the equator and twist and squeeze the fruit pulp, pip and juice out.
Warren used this method for the photos but afterwards told me he is much quicker just using a butter knife, spoon or fork and a special peeling motion. He told me that his friend, Masheplane does it so fast his hands blur. I can imagine…
Collect all the pulp, pips and juice in a large container and once you have finished peeling the fruit, add clean water to just cover the fruit and mash the fruit thoroughly till the liquid in the bucket becomes quite thick.
Remove the pips and left over pulp by squeezing them a few at a time.
Cover and leave for 2-4 days depending on the strength you desire.
Skim off foam and pulp that has risen to the surface and if you wish you can strain the beer through muslin before bottling it.
Bottle in hot sterilized bottles and seal well
Store in a cool place till needed.
I added sugar to my brew after Warren gave me a taste of his beer. Bleugh – it was VERY sour.
I will update this post in a few days once my brew has brewed and I have tasted it.
Edit: To read about the final product and my opinion on it please click HERE
Warning: Please read this update HERE
- Foraging for food in the African bush (slowvelder.wordpress.com)
- Marula Jelly (slowvelder.wordpress.com)
- How To Make Homemade Beer (mademan.com)
- African animals appetite for alcohol (izitso.net)