Burukutu is a traditional African alcoholic beverage produced by spontaneous fermentation of malted red or white sorghum. Its unstandardised production often results in variability in microbial composition and product quality. This study investigated the microbial and fermentation profiles of burukutu prepared from both sorghum varieties, with emphasis on yeast population dynamics and acidification patterns. Laboratory-scale fermentation and analyses of locally brewed samples were conducted, with pH monitored over 48 hours. Yeasts were isolated and identified using morphological and microscopic features, alongside carbon assimilation profiles via the API 20C AUX system. Fermentation was characterised by a progressive decline in pH, confirming active microbial metabolism. Seven yeast species were identified: Saccharomyces carlsbergensis, Schizosaccharomyces pombe, Saccharomyces cerevisiae, Candida tropicalis, Candida auringiensis, Candida krusei, and Candida utilis. Among these, S. cerevisiae was predominant (36% of isolates), particularly in traditional samples. Its broad sugar assimilation and strong fermentative capacity underscore its central role in burukutu production. The dominant genera were Saccharomyces and Candida, consistent across both red and white sorghum fermentations. Comparative analysis revealed similar microbial and acidification profiles for the two sorghum varieties, indicating their equal suitability as raw materials. Notably, laboratory-prepared burukutu displayed more consistent yeast populations, suggesting that improved hygienic practices can enhance product quality and reduce microbial variability compared to traditional brewing.Overall, this study highlights the microbial ecology of burukutu fermentation, confirming the predominance of S. cerevisiae and underscoring the potential for process standardisation to improve quality and reproducibility in this indigenous beverage.