Traditional problems incurred when brewing with unmalted sorghum include incomplete saccharification, lautering difficulties, poor fermentability, poor foam stability, colloidal instability and flavour problems. 1000L pilot scale brews were carried out using 50% unmalted sorghum (South African variety) and 50% malted barley grist. A sorghum-mashing program with rests at 50°C, 95°C and 60°C was carried out. Mashes were supplemented with commercial enzymes Hitempase 2XL (heat stable alpha amylase), Bioprotease N100L (bacterial protease) and Bioferm L (fungal alpha amylase). A control brew containing 100% malted barley was also carried out. Milling was carried out using a 2 roller mill at grind settings of 0.125mm (sorghum) and 0.7mm (malted barley). Brewhouse, fermentation and green beer filtration performances were monitored. The final packaged beers were analysed for the following characteristics; percentage alcohol, real degree of fermentation, colour, viscosity, free amino nitrogen, total soluble nitrogen, foam stability, colloidal stability and amino acid profiles. A series of sensory analysis trials were performed. Saccharification difficulties were encountered during mashing and percentage extraction of the grist was lower (72.9% Sorghum mash as opposed to 78% control mash). The sorghum mash showed comparable lautering behaviour to that of the control mash. At mashing off the sorghum wort was starch positive. Apparent degree of fermentation of the gyles differed (Sorghum gyle 75.4%, control gyle 86%). Amino acid utilisation during fermentation differed between the control brew and sorghum brews. Green beer filtration proved unproblematic. The sorghum beer compared quite closely with the control beer with regard to colour, pH, shelf life, and foam stability. The colloidal stability of the sorghum beer was superior to the control beer. However the sorghum beers were lower in total alcohol (Sorghum beer 4.3%, Control beer 4.9% (ABV)). In comparison to the control beer, the sorghum beer was void of amino acids asparagine, serine, glutamine, histidine, threonine and lysine. With regard to sensory analysis the sorghum beer compared quite favourably with the control beer and a commercial beer brand. No significant differences were observed between the samples with regard to aroma, aftertaste, clarity, palate fullness and overall consumer acceptability. However the control beer and the commercial beer brand were judged to have superior foam stability and a more attractive colour. By combining the technical data of the pilot brews, with the analytical results of the beers, together with the sensory results, it can be concluded that a lager beer of comparable (or even superior) quality to a 100% malted barley beer could be produced without difficulty from a grist containing 50% unmalted sorghum and 50% malted barley using a lauter tun as the method of mash separation.