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.