Philadelphia’s Yards Brewery to Host Screening of African Beer Documentary Mamogaswa on the 23rd of June at 7PM

Philadelphia is a laid-back town. It doesn’t pulse with the relentless rush of New York City. Even its subways feel different—slower, less chaotic. There’s a warmth in the air, a sense of community. People seem closer to each other here. It’s the kind of place where a story, especially one brewed with tradition and heart, can find a home.

Obakeng took a train from New York to Philly and returned on a bus. But in between, she found something meaningful—an experience, a connection, and perhaps, the perfect place to screen her film. And what better place to do it than Yards Brewing Company?

Back in the late '80s, two college friends, Tom and Jon, started brewing beer for their friends. Whether it was natural talent or just the generous supply of beer, people liked what they made—and wanted more. They didn’t know it then, but this hobby would become Yards Brewing Company.

Since 1994, Yards has been brewing Philadelphia’s beer. They started in a garage-sized space in Manayunk and grew into their current location at 500 Spring Garden Street in Northern Liberties. Founder Tom Kehoe and his team have stayed committed to giving back to the community, supporting causes that make their city a better place to live and work.

When Obakeng arrived at Yards on one of its busiest days, she didn’t expect to meet Tom himself. In the brewing world, it’s not easy to walk into a full brewery and ask to speak to the owner. But Tom came downstairs, greeted her, and gave her his time. Obakeng wasted none of it—she pitched her film.

The film is titled Mamogaswa.

It tells the story of women in Jericho Village, South Africa, who are traditional beer brewers. These women, grandmothers aged between 76 and 93, brew traditional Setswana beer made from sorghum. Through their voices, the audience learns how this age-old beer is crafted, and hears the folktales passed down through generations. But more than anything, they tell the story of Mamogaswa, the woman at the heart of this tradition.

The film isn’t just about beer—it’s about science, culture, and heritage. For instance, the malting process in beer brewing, commonly used in craft beer with barley, shares similarities with how Obakeng's grandmother prepared sorghum.

In modern brewing, high-grade barley is soaked in water for 2–4 days until it reaches over 40% moisture content. This activates the enzymes inside. Then, it’s kept in cool, aerated conditions until sprouting begins. Once ready, the process is stopped with heat—a step known as kilning.

In Jericho, the grandmothers do something strikingly similar. They soak sorghum for two to three days. Once rootlets appear, they lay it out in the sun to dry. Obakeng wondered: How did they know this science? Who first discovered this process? She combed through brewing books—South Africans were rarely, if ever, credited in the science of malting.

After malting, the grain is milled—in Jericho, using traditional African milling stones. In modern craft brewing, machines do the job. This contrast—between ancient practice and modern technique—is central to the film.

Another fascinating connection appears in the concept of krausening. In modern brewing, krausening involves adding actively fermenting wort to finished beer to trigger a secondary fermentation, helping with natural carbonation. It introduces fresh, healthy yeast that can restart the fermentation process.

Obakeng noticed her grandmother using a technique that felt similar. Once the sorghum porridge had cooled and was ready to ferment, she would add a handful of freshly milled, uncooked sorghum. This wasn’t essential—the beer would ferment either way—but it gave the process a boost, much like krausening. The enzymes in the raw grain were still active, enhancing fermentation. It was traditional wisdom, mirroring modern science.

After the pitch, Obakeng sampled Yards’ tasting tray—an array of their beers. The flavors were impressive, and the food was just as remarkable. One could order meals specially paired with the beers. But what lingered most in her memory was the cranberry juice.

It was, in her words, “like something made by Jesus and his seven disciples

Obakeng will be there in person after the screening of the film for a Q and A's session. This is not a ticketed event it is a cash bar