This work aims to make an inventory and make a complete analysis of artisanal beverages produced locally in the province of Haut-Katanga in DR Congo; Based on this, we identified fourteen different drinks from starchy and carbohydrate materials. Thus, ten drinks are prepared based on starchy material and the others based on carbohydrate material; the operating methods of their manufacture are imprecise. Two of these fourteen drinks attracted our attention for further physicochemical analyzes; KATATA beer and KATUBI, these beers have an acidity which is confirmed by their pH values which are between 3.65 and 3.85 and an alcohol content between 4.24% and 4.33% (V/V); these values are quite comparable to those of industrially prepared beers. As for the microbiology of these drinks, the presence of molds and wild yeasts has been demonstrated and this confirms the spontaneity of the alcoholic fermentation in the stages of maturation of these drinks during the artisanal preparation.
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