Developments in the malting and brewing trials with sorghum.

Area of Science:

• Agricultural Science
• Food Science
• Biotechnology

Background:

• Sorghum and barley grains possess distinct cellular structures (aleurone, embryo, starchy endosperm) influencing malting properties.
• Traditional brewing practices often utilize sorghum as an adjunct to barley malt due to processing challenges.

Purpose of the Study:

• To review research addressing the limitations of sorghum as a brewing material.
• To highlight advancements in sorghum processing and variety development for brewing.

Main Methods:

• Comparative analysis of sorghum and barley grain structures.
• Review of brewing trials and enzymatic activity studies.
• Examination of novel mashing techniques for sorghum starch.

Main Results:

• New mashing techniques have resolved temperature incompatibilities, significantly improving sorghum extract yield.
• Discovery of Nigerian sorghum varieties with high beta-amylase activity and diastatic power enhances fermentable extract potential.

Conclusions:

• Sorghum presents a viable brewing resource, particularly with advancements in processing and enzyme activity.
• Continued research and development of new sorghum varieties are crucial for optimizing its use in brewing.