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Sorghum: a cereal with lager beer brewing potential

World Journal of Microbiology and Biotechnology volume 13, pages 253–260 (1997)Cite this article

Abstract

The potential of sorghum as an alternative substrate for lager beer brewing was recognized over five decades ago. Factors which appear to influence brewing with sorghum include: the variety of sorghum, storage time, steep period, germination time, duration and levels of temperature-time sequence of the kilning cycle and temperature-time regimes during mashing. Malts from sorghum varieties that have high diastatic power, amylase and starch contents are desirable. Soluble and insoluble amylases in grain sorghum contribute towards the hydrolysis of grain constituents during mashing. Optimizing conditions for malting, mashing and fermentation are therefore necessary for the production of acceptable sorghum lager beer. This review aims to update research results on lager beer brewing with sorghum.

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Authors and Affiliations

  1. Department of Microbiology and Immunology, The University of Adelaide, South Australia, 5005, Australia

    C.I. Owuama

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Owuama, C. Sorghum: a cereal with lager beer brewing potential. World Journal of Microbiology and Biotechnology 13, 253–260 (1997). https://doi.org/10.1023/A:1018566503879

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  • DOI: https://doi.org/10.1023/A:1018566503879

  • Beer
  • brewing
  • malting
  • mashing
  • sorghum