I think the reason we have a proliferation of poison in the country is two-fold. Corruption and overpricing. If KRA and KEBS really wanted Kenyans to drink less poisonous alcohol they would get it done. There’s absolutely no reason why a bottle of that urine called Pilsner should cost more than 80 Shillings for a 500 ml bottle. In other countries, far superior beer costs less. Even the imported shit, the price suddenly gets a ridiculous hike when it gets to Kenya. There’s absolutely no reason why a 750 ml bottle of Gilbeys should cost more than 700 /-. It can be found for less than that in other countries.
If Madagascar can brew internationally acclaimed, award-winning rum (Dzama) and sell it locally for less than 300 shillings a liter and the Philippines can brew decent gin (Ginebra San Miguel) and sell it for less than 300 shillings a liter locally. What is so special bout Kenya that we can only brew poison for more than double the price?
Ona for example this insult. This beer at its point of origin retails at less than 50 KES. [ATTACH=full]324059[/ATTACH]
Dig deep into who owns those go-downs and chang’aa dens in the slums where cheap, toxic liquor is brewed. Utashangaa the big names you’ll come across.
Tusker costs cheaper in ug than in Kenya…
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In 5 days , can craft a very decent wine from :-
1 spoon of yeast.
1/2 kg of sugar.
5 liters of clean warm water
2 Ripe Pineapples.
Go to Youtube for the method.
We need more people like with an approach of do it ua self we go far and let the capitalists fauck the road wakirudi kwao briteria na china
Taxation!!
Those who select themselves every five years to lead Kenya have this notion that anything popular or profitable should be taxed, taxes that they end up pocketing in the end.
Hence beer will always be receiving increased tax rates every fiscal year in the guise that heavy taxation will regulate consumption, but in the contrary drive those who can’t afford to such poison
Cut the pineapples into thin slices
Boil them for 20 min
Let them cool to around 56 degrees and add yeast
Put the mixture in an airtight container and store for three days
Open and filter the fermented concoction
Add sugar and store it for 2 more days or until the effervescence stops
Now you can drink your home made beer