How do you compose a master’s brew? He
knows – this Camerounian born in 1933 – that selecting the finest quality
ingredients do not necessarily translate into a perfect age-old lager: assembling professionals. The best grains are crushed and mixed with
demineralized water: creating originality. The resulting mash is
boiled, its starch broken down with enzymes: melodic and rhythmic phrases. Fermentation begins here using
purpose-grown yeast in suitable tanks: pitching
the process. The beer you arrive at will now be filtered, bottled,
pasteurized, labelled, cooled and shipped to your favourite pub so you may savour
the bubbles, sparkling and tempting: staging
the performance.
Begin with Soul Makossa and Africadelic in the 70’s. Go on to Goro City and Douala Serenade of the 80’s. Find Wakafrika and Mboa from
the 90’s. And make certain to return to Aye
Afrika and The Panther released
in this millennium. Manu Dibango fuses the syncopation and improvisation of
jazz with its bass groove. He blends the complex rhythm of afrobeat with blues
riffs and wind blasts always in a bid to lure you to the art of the science of
composing a master’s brew.
For Legends of the Score on Manu Dibango
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