Kaffir beers

An intake of 25—75 mg Fe d may be safe. Long term iron overload has been noted in South Africa (Bantu siderosis). Ingestion of up to 200 mg Fe d-1 may be the result of eating food cooked in iron pots or drinking Kaffir beer containing 15-120 mg Fe 1 1. Ethiopians have a high iron intake (up to 500 mg d-1), but as siderosis is not common, much of this iron must be unavailable.33 This type of hemosiderosis should be treated by preventative measures to restrict the amount of iron in the diet.48... 

Sorghum has long been malted for the production of opaque Kaffir beers and weaning foods. Today it is considered the second most popular source of malt. It is both traditionally and industrially produced in Africa and India instead of barley malt. In these regions, barley cannot be successfully planted because it adapts to cold temperatures. Sorghum malt is mainly used for the production of opaque beers, although it is utilized alone or supplemented with enzymes in Nigeria to produce European... 

---