Brewing in Rhodesia

One of the features of the Brewers' Journal that I really appreciate are the articles on brewing in random parts of the world. Quite often, but not always, parts of the British Empire.

Here it's the turn of Rhodesia, current day Zimbabwe. Where the brewers had a bit of a problem. They'd run out of imported malt. What was the solution? To malt a local grain and use that instead.

Brewing in Rhodesia.
(From the Bulawayo Chronicle').
It goes without saying that a considerable section of the inhabitants of this town — it is not necessary to assert a large section — is aware of the fact that it has for some time past been without its regular quantum of local beer or stout, as the case may be. The reason for this is simply that the supply of malt, which is imported from England, has run out, and in consequence, to quote a distinguished legal luminary, people have been unable to obtain “a liquor which is almost non-intoxicating but, I am advised, most nourishing.”

Owing first to the customs duties, and secondly to the war, the cost of imported beers has appreciated about 150 Per cent., and therefore the failure of the local article has been the more felt. With the idea of meeting this distressing condition of affairs, it occurred to Mr. C. H. Newberry, of the Charter Brewery, who may be remembered as one of the earliest assayers up here, to endeavour to meet the emergency by manufacturing a malt from local products, which should serve as a substitute for the imported article. Accordingly experiments have recently been made, at the Charter Brewery, which seem to have attained a sufficient measure of success to warrant the expectation that the difficulty will be overcome and the town once more supplied with local beer and stout which shall be at once both palatable and pleasant. A quantity of Kaffir corn of the finest quality was first taken in hand. This went through the process of being turned into malt, and from it was manufactured a considerable quantity of both beer and stout. That there were considerable initial difficulties to be overcome will be easily understood, but nevertheless the resultant products, though somewhat different in appearance to what we have been accustomed to, sold out very readily, and.brought orders for more. Encouraged by the success of the first trial, the Charter Brewery are now proceeding with further brews, but this time are utilising white mealies of the finest description procurable to make the malt. Those who are acquainted with the rudiments of the science of brewing will probably admit there is no a priori reason why malt of first-class quality cannot be made from good mealies, and granted this, it follows that with careful vigilance exercised over the subsequent processes, a very palatable product in the shape of both beer and stout can be manufactured. At any rate the company seem to be on the right track to supply the town with a good beverage at a reasonable price, and everyone will wish them success in their efforts. The results of further experiments will be awaited with interest.
The Brewers' Journal vol. 36 1900, May 15th 1900, page 281.

What is Kaffir corn? According to the internet, it's another name for sorghum. Which I know has been used for brewing elsewhere in Africa. For example, Nigerian Guinness.  So it's no surprise that they were able to use it successfully in Bulawayo.

I only have one question: what were they using for hops? I'm guessing that they must have still had supplies of hops. Or did they use another bittering agent?