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VIEW ARTICLE DOI: 10.1094/ASBCJ-51-0067
Effect of Different Mashing Procedures on the Quality of Sorghum Beer. Oluwole Olatunji, Adefunke C. Jibogun, Titi S. Anibaba, Victoria O. Oliyide, Augusta U. Ozumba, Adeniyi B. Oniwinde, and Olajide Koleoso, Federal Institute of Industrial Research, P.M.B. 21023, Ikeja, Lagos, Nigeria. J. Am. Soc. Brew. Chem. 51:0067, 1993.
Lager beer was produced from 100% sorghum malt using three different mashing methods. Physical, chemical, and sensory evaluation of the beer showed that all three methods produced good quality beer that compared favorably with commercially available brands. Comparative assessment of the procedures used showed that the third method, gelatinizing the starch before the addition of enzyme, gave the best result, compared to existing brands of beer.
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |