There is a very distinctive beer in Africa, which is banana wine. The raw material of banana wine is taken from bananas, but it is not made from banana pulp, but from banana peel and clean pulp, which are fermented together. But I don't think everyone will drink this so-called banana wine when they see the production process, because in order to maximize fermentation, producers will step on bananas with their feet during the production process, so that all the juice of bananas will be released. This banana wine needs fermentation for 7 days to 15 days.

The alcohol content of banana wine is not too high. Compared with our normal beer, it can only be maintained at 4-6 degrees, which is similar to our yellow rice wine in China. The taste is sour and strong. The most important thing is that this so-called banana wine looks as muddy as mud. However, this banana wine is very popular with ordinary people in Africa. After all, the price is low, and it is only a few dollars to change a large bucket into RMB.

After a hard day's work, many Africans will choose to go to local bars to drink. This bar is actually an open-air drinking place where indigenous people sit around the winery, with two tables and a row of small stools. This gave birth to a simple bar. After a hard day's work, they can drink a bucket of beer and sit together and chat, which is also the pleasure of ordinary Africans.

Besides banana wine, there is also a kind of drool wine in Africa. The producer chews the fruit in his mouth and spits it in the barrel. Because human saliva contains an active enzyme that can be fermented into wine. I think even if the wine tastes good and the price is low, people will not taste it, because the production process is even more unacceptable than using their feet. Moreover, the banana wine that Africans like to drink has no bubbles, which means that the biggest difference from the beer we usually drink is that it has no refreshing feeling.