Abstract
Lager beers brewed from millet and sorghum malts were darker in colour and had a different flavour from beer brewed with barley malt. These qualities, which seem to be inherent properties of millet and sorghum, may be associated with the production of opaque beers from these cereals. Millet beer had a better foam (head) retention than sorghum beer, but the alcohol content of sorghum beer was higher than that of millet beer. In all the parameters assessed, barley beer outscored the beers brewed from millet and sorghum.
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