Very likely. Almost all cultures have fermented drinks.
I heared sometime the SS African cultures prepared beers. That's very likely.
------------
Well, I seach the web and I found this. I bet you will be interested.
Pombe, Tembo, and Mw (traditional beer and wine)
People in every part of the world have their traditional alcohol. Throughout Sub-Saharan Africa home-made beer and wine are very common, especially in small villages and rural areas. (The distinction between beer and wine is this: beer is brewed, i.e., it must be heated before fermentation; wine is fermented without heatthough the terms are sometimes used as if they are interchangable.) Traditional African beers are made from various kinds of millet, sorghum, corn (i.e., maize), or plantains. Some of the names of these traditional beers are: Pombe (Eastern Africa); Dolo, Burukutu, Pito, Shukutu, and Tchakpalo (Western Africa); Bouza (Egypt, Ethiopia); and Merisa (Sudan).
Wine, that is, Palm-wine, called Tembo or Tombo is made from the sap of various palm trees (usually the African Oil Palm or Coconut Palm), or sugar-cane juice. Once the sap or juice is obtained, it begins to ferment on its own. It must be consumed within a day or two before it becomes too sour. A sort of wine is also made from plantains.
The Congo Cookbook has no recipes for these traditional beverages. They are documented by Richard F. Burton, Samuel White Baker, and Herbert Ward.
The principal requirements of the natives were supplied by this most useful tree
In the early 1860's Samuel White Baker and his wife, Florence von Sass, explored the sources of the Nile in the regions that are today's Uganda and Ethiopia. His time in Uganda, in the area of Lake Albert (Albert Nyanza or Lake Mobutu Sese Seko) and Lake Victoria (Victoria Nyanza), is documented in his book The Albert N'Yanza: Great Basin of the Nile and Explorations of the Nile Sources (London: Sidgwick and Jackson, 1962; first published 1866). This excerpt is about plantains.
Edited by pinguin - 13-Dec-2007 at 00:36