Production of Lager Beers from Different Types of Sorghum Malts and Adjuncts Supplemented with β-Amylase or Amyloglucosidase

Abstract

Sorghum has been used in lager beer production as a source of malt and brewing adjuncts and it is viewed as an excellent choice for the production of gluten-free beers. In this research, lager beers produced from white or red sorghum malts, waxy or regular sorghum adjuncts, and β-amylase or amyloglucosidase supplementation were evaluated and compared with a control beer produced from barley malt. Worts were produced by a double-mashing procedure and brewed by typical lager fermentation. The addition of β-amylase increased the amount of fermentable sugars in the sorghum malt worts. When amyloglucosidase was added, the total sugar content was augmented 20% and the glucose content was five times higher compared with worts without exogenous enzymes. Barley and sorghum malt worts contained adequate amounts of free amino nitrogen contents. After fermentation, the barley malt beers contained approximately 1% more ethanol compared with the sorghum malt counterparts that were not supplemented with exogenous amylolytic enzymes. In beers supplemented with amyloglucosidase, the ethanol augmented 1.1% units and contents were comparable independently of the sort of malt. Fusel alcohol concentrations did not differ among treatments. The higher yields of 100% gluten-free sorghum beers were achieved when worts were supplemented with amyloglucosidase during mashing.