Nubia is thought to have been much larger more than 3,000 years ago. Nubian tribes learned the art of brewing beer from the ancient Egyptians and made it their own.
Today’s Ethiopian families continue to brew beer with a wide range of colours and flavours using recipes that have been handed down through generations. The native gesho or shiny-leaf buckthorn is used in place of hops for bitterness.
Women are mostly responsible for continuing the tradition in Ethiopia. The brew, known as “tella”, is made from gesho, various types of wheat and several varieties of sorghum (Mashela, Dagussa, Teff and Gush).
The term “sorghum” covers a group of plants that have been serving as staple foodstuffs in Africa for countless centuries.
Since sorghum is a high-yielding plant and can be cultivated sustainably, it’s now being grown in Europe, North Africa and large parts of Asia as well.
Nubia Brew: a name that tells a story
There are many legends about the land of Nubia, a lot of them stemming from oral history as the Nubian peoples were culturally assimilated by Egypt from around 1500 BC. Geographically speaking, the region today stretches from the eastern end of the Nubian Desert to the Red Sea. The Libyan Desert marks its western edge, the 18th parallel its southern extremity. Nubia was somewhat larger before 1500 BC, extending far into what is now Egypt. The Nubians also ruled over the Ethiopians at that time, forming the first known black African state. These days, the region links the Mediterranean country of Egypt to the North with sub-Saharan Africa to the South.
Nubia Brew: A name rich in history, a beer rich in taste
Several types of sorghum millet lend distinctive flavour notes to Nubia Brew’s specialist beers. Using ancient crop plants and brewing in accordance with Swiss standards of quality, we bring the original taste of traditional recipes right up to date. Try our craft beers today – we think you’ll agree that nothing else tastes quite like them!