Kinigi Tradition · Fermented Sorghum
Ikigage (Sorghum Beer)
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A stronger, honey-sweetened version called inkangaza was once brewed specifically for a community's most important celebrations.
Sorghum grain is soaked, sun-dried, ground, and fermented with malt into a tangy, earthy home-brewed beer. It has long been made around Kinigi and Musanze at the foot of the volcanoes, mixed by hand and shared at gatherings rather than sold commercially.
Why it's made this way: Ikigage was once central to harvest festivals and weddings around the volcanoes; as sorghum farming has declined in the area, the home-brewing tradition has grown rarer even as it remains a point of local pride.
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