Brewing of Beer with Sorghum vulgare Malt with Minimal Barley Malt Blending. Bawa Demuyakor and Yoshiyuki Ohta, Laboratory of Microbial Biochemistry, Faculty of Applied Biological Science, Hiroshima University, Kagamiyama 1-4-4, Hiroshima 724, Japan; and Kazuo Nakatani, Nobuyuki Fukui, and Kazuo Kanagawa, Research Institute of Beer Brewing Technology, Beer Division, Suntory Ltd., 1-1-1 Wakayamadai, Osaka 618, Japan. J. Am. Soc. Brew. Chem. 52:0111, 1994.

A successful pilot-plant scale brewing of a draft beer was carried out using a 66:34 blend of sorghum and barley malts. Compared to a 100% barley malt beer brewed under the same conditions, trained and untrained panelists showed a strong preference for the sorghum beer. The product was generally rated as drinkable and having a good aftertaste. Chemical evaluation of the product indicated more residual α-amino nitrogen and sugars but lower polyphenol content in the sorghum beer than in the barley beer. All analytical values measured were within the range of normal beers.

Keywords: Beer, Ethanol, Free amino nitrogen, Malt, Soluble nitrogen, Sugars, Sorghum vulgare, Vicinal diketones