Fermentation is both a very fascinating and a very complex process. It will therefore not come as a surprise that different countries and cultures use very different fermentation methods to create the beverages they love!
One of the most intriguing methods was invented in Kenya/Central Africa to create an alcoholic beverage called Urwaga. Urwaga is an effervescent, slightly sour alcoholic beverage made from bananas, sorghum, millet or maize. The most unusual part of the brewing process takes place in a pit (around 70 cm in diameter, around 70 cm in depth).
The Reason: To allow participation of wild yeast, lactic acid bacteria and a wide range of other microorganisms. To create special conditions of temperature and humidity, but in an absolutely natural way.
As Kenya is over 7,300 miles away we decided to create our own version of the Urwaga Pit at our place in Oxford CT:
Part I: To dig our own pit in Connecticut soil.
Part II: Move barrels into the pit. Then fill up the pit with highly aromatic leaves and branches, close the pit and let nature take over the fermentation and maturation process.