Africa does many things well. Beer is not one of them. Besides the locally brewed Chibuku, a pungent gruel-like beer made from maize, most are bog-standard lagers, with no more character than Carling. In the shadow of Kilimanjaro, I discovered Faru, a dark lager made from sorghum. Rich and chocolatey, it was the perfect companion to Chipsimayai, a Tanzanian chips omelette usually consumed during and/or after the pub.