The traditional alcoholic beverages most widely consumed in Uganda include tonto from banana, ajon from finger millet (Eleusine coracana), omuramba from sorghum (Sorghum vulgare), kweete from maize and millet and waragi from molasses. As in many parts of Africa, these beverages are still produced at subsistence level Their production is cheap and labour-intensive. The brews are a result of mixed-culture fermentation and the process of fermentation continues up to tire point of consumption. The brewing techniques are passed down as a trade from older to younger generations of the family. However, with the increasing trend of rural-urban migration, and the adoption of Western culture by the younger generation, most of these fermentation techniques will die out at a time when many other countries in Asia, Latin America, west and south Africa are expanding and scaling up the processing of their respective indigenous fermented foods and beverages. Literature on Ugandan local beverages is limited. There is, therefore, a strong need to decrement the methods by which these Ugandan alcoholic beverages are produced and devise scientific means to improve their quality and optimise their production methods.