"Chukutu" is a drink very popular with Togolese and consumed throughout the territory. It is a drink obtained by alcoholic fermentation of the sweet must of sorghum. The scientific investigations for the control of its production began timidly. In all the countries where this beer is prepared and consumed, the tasting quality differs from one producer to another and often each prepared drink is unique. No standardization is proposed in the various existing studies. The main objective of this study is the promotion of this beer by the search for a simple method of quality control accessible to producers. This involves determining the shortcomings in the production and marketing process and researching the physico-chemical characteristics and the alcoholic degrees of the different formulations of this beer using a simple and practical method, the densimetry. Beforehand, a descriptive and analytical transversal study on the knowledge, attitudes and practices of the actors (producers and consumers) of the local beer was made. A random sampling method surveyed 20 producers and 200 consumers in four districts of Greater Lomé (Adéwi, Cacaveli, Démakpoè and Fiovi). Then, an evaluation of the physico-chemical characteristics was made using the densimetry method. The alcohol levels and specific densities of the different types of this drink were evaluated. The influence of the cooking temperature of the sweet must was also studied. The results obtained show that the inspections of the competent authorities remain insufficient. A cooking temperature of 83 °C gives a beer much appreciated by consumers. The alcohol content is not constant and varies from 8.03% for tchoukoutou to 5.50% for tchapalo. In conclusion, the flexible and easy-to-explain densimetry is a method for controlling the quality of local beer. It must be recommended to producers.