European and Bantu beer have much in common. The latter is in fact virtually the primitive forerunner of the former. In Leipzig, in Germany, a centuries-old brewery is preserved as a tourist attraction and its product is hard to distinguish from Bantu beer. It is not generally known that the nutritional value of European beer closely approximates that of Bantu beer. Both contain about the same percentage of alcohol but whereas fermentation is terminated in the case of European beer by pasteurization after bottling, it continues with Bantu beer until it turns ‘sour’. Resultantly the alcoholic content of Bantu beer increases after it leaves the brewery and it is not unusual to find that it contains more alcohol than that permitted by law, namely, 3% by weight or nearly 4% by volume. "Permitted by South African law of 1964 at that time!