Omalovu is a popular traditional opaque beer in Namibia. It is made from malted sorghum or pearl millet grown in prevailing semi‐arid conditions. It has a short shelf life when stored at ambient conditions. It is brewed domestically and consumed within a day. The quality of ingredients, processing conditions and physicochemical characteristics of omalovu are not well understood. Like many traditional African beers, there is little or no documentation of the method used to brew omalovu. This review considers the production of wort from sorghum malt and pearl millet grains and subsequent fermentation to produce omalovu. Opportunities to improve the quality of omalovu are discussed. This may spur the development and growth of breweries to use locally grown sorghum or pearl millet to produce opaque beer. © 2018 The Institute of Brewing & Distilling