Abstract
Sorghum is traditionally used for alcoholic and nonalcoholic fermented beverages in African countries. The potential of sorghum for its malt and beer was studied. Alpha amylase and diastatic activity of different cultivars were studied. Sorghum showed highest amylase activities at 96h germination. Lager beer is produced from 100% sorghum using exogenous enzymes. The lager beer from sorghum malt and adjunct showed superiority in composition, such as increased free alpha amino nitrogen and color units in sorghum malt and adjunct beer. A good adjunct should have low saccharification time and should have the highest percent extraction of grain. The highest amount of alcohol and free alpha amino nitrogen were recovered with adjuncts of CSH 18 and CSH 16 with SPV 824 malt. Sensory analysis indicated that no significant differences existed between the sorghum beer and a commercial malted barley beer with regard to aroma, mouth-feel, after-taste, and clarity.
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