Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality

One of the earliest biotechnological processes is brewing, which uses conventional raw materials like barley malt and, to a lesser extent, wheat malt. Today, adjuncts are used in brewing 85–90% world’s beer, with significant regional differences. The results this study’s were compared those beer made only from malted barley. Malted and unmalted sorghum suggested for use brewing. In order improve technical mashing operation raise output yield, commercial enzymes introduced. following physicochemical analyses finished carried out accordance regulatory requirements: original extract (% m/m), apparent alcohol content v/v, % density (g/cm3), turbidity (EBC), pH, color bitterness value (IBU), oxygen (mg/L), carbon dioxide (g/L). A nine-point hedonic scale was conduct sensory evaluation samples. Sorghum easily included into technological process create product that, many ways, resembled traditional making appropriate typical drinkers. laboratory formula that produced highest-quality all tested variants 60% 40% sorghum: 11.26% m/m, 4.59% 4.12% 0.74 EBC, CO2 5.10 g/L. resulting typically has low content, complex, aromatic, slightly sour flavor, mild bitter or astringent sensation, less stable foam.