The over-ripening of starchy fruits (Brewing Path n° 6)


The over-ripening of plantains (not to be confused with the banana-fruit) provides a beer, the so-called banana beer. This beer is the traditional fermented beverage of countries in Great Lakes Africa (Burundi, Rwanda, Uganda) and neighboring regions like Kiwu. Other starchy fruits like the carobs have been brewed with the same brewing method in Ethiopia or Argentina.


  1. Davies Gareth 2003, L'élaboration de la "bière" de banane en Ouganda : une comparaison de deux procédés artisanaux, ECHO du COTA 64, 3:9.
  2. Gaidashova S. V., Okech S. H.O., Gold C. S., Nyagahungu I. 2005, Why beer bananas? The case for Rwanda, InfoMusa 14(1), 2:6.
  3. Gensi R.M., Kyamuhangire W., Carasco J.F. 2000, Traditional Production Method and Storage Characteristics for Banana Beer (Tonto) in Uganda, Proceedings International Symposium on Banana and Plantain for Africa, K. Craenen et al (Eds), 569:574


The 6 Brewing Paths (or Brewing Technologies)


Click one of the 6 brewing paths below or navigate through the left menu.

For the scientific overall studies on beer, consult "Science and technology".

Insalivation of cooked starch to convert it into sugars
Malting of germinated grains
Fungi and molds hydrolising starch
Starch hydrolyse with acidic infusion
Enzymatic plants able to hydrolise starch
Over-ripening of starchy fruits like plantain


22/05/2020  Christian Berger