Fermented Corn Beer · Grassfields Brew
Sha (Corn Beer)
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A full batch of sha can finish fermenting in under 48 hours, straining through leaf-lined baskets before it's poured out cloudy and straw-colored.
Malted maize — sometimes blended with sorghum or cassava for body — is mashed, boiled, and left to ferment quickly in clay or plastic vessels. The result is a tangy, low-alcohol beer sold unfiltered in small neighborhood bars.
Why it's made this way: Sha is woven into Northwest social life, poured at weddings and exam celebrations as readily as at funerals, and its brewing supports many small-scale producers across the Grassfields.
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