Brewing, 5 minute read 19 October 2026
Why we brew with Kaduna sorghum
Sorghum has grown around Kaduna for centuries. Here is why a third of our lager grain comes from farms near Kachia, and what it changes in the glass.
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Notes from the brewhouse
Stories about grain, hibiscus, alcohol-free brewing and life in a small Kaduna brewery.
Alcohol-free, 4 minute read 3 September 2026
Making Bloom Zero, an alcohol-free beer with flavour
Nineteen test batches, one stubborn brewer and a gentle process that keeps the taste. The story of our alcohol-free lager.
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From the brewer’s notebook
Harmattan season
Dry air speeds up evaporation in the cold room, so December batches get extra checks.
Hibiscus colour
Hibiscus from different weeks brews slightly different reds. We blend to keep the Zobo Saison consistent.
Power
Our solar array now covers the cold room through most grid cuts.
Water
We test the borehole water every week, and every batch is logged.
The monthly letter
News, releases and events
One email a month about new releases, events and the garden market. Adults only.
Questions
About the journal
Who writes it?
Femi and the team, with the kitchen writing about food.
Can I suggest a story?
Yes, message us on WhatsApp.
Pull up a chair in Barnawa.
Book a table for Friday highlife, a quiet Tuesday tasting or a Sunday afternoon in the garden. Adults only, with alcohol-free choices on every table.