Maize and Sorghum as Raw Materials for Brewing, a Review

Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat are used as conventional raw materials. Worldwide, 85–90% of beer production now produced with adjuvants, wide variations on different continents. This review proposes use two other cereals materials manufacture beer, corn and sorghum, highlighting advantages it recommends this regard disadvantages, so that they removed technological practice. The these adjuvants brewing has been known for long time. Recently, research intensified regarding (including malted form) to obtain new assortments from 100% or sorghum malt. There also great interest obtaining gluten-free assortments, nonalcoholic low-alcohol beers an increased shelf life, by complying current food safety regulations, under maize can be manufacturing recipes.