Uncontrolled fermentation can produce toxic byproducts including methanol, aldehydes, fusel oils, esters and acids. Of these byproducts, methanol is the most toxic. Methanol is responsible for optic nerve damage associated with loss of sight, nasty hangovers, kidney and liver damage.
Local brews may also be contaminated with pathogenic microbes, pesticide residues and aflatoxins.
Methanol is formed in very small amounts during fermentation; the process by which alcohol is made from grape juice or cereal grains. There are therefore small amounts of methanol in beers such as "Busaa" (sourced from cereal grains) but are not sufficient to cause health problems. However . . .
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