Opaque beers sorghum

Sorghum has long been malted for the production of opaque Kaffir beers and weaning foods. Today it is considered the second most popular source of malt. It is both traditionally and industrially produced in Africa and India instead of barley malt. In these regions, barley cannot be successfully planted because it adapts to cold temperatures. Sorghum malt is mainly used for the production of opaque beers, although it is utilized alone or supplemented with enzymes in Nigeria to produce European... 

Malts produced from sorghum grain that is stepped and germinated at temperatures higher than 25°C and are usually solar-dried or artificially kilned at low temperature. Sorghum malts are used for the production of opaque beers and weaning foods in Africa. Sorghum malt contains lower P-amylase activity compared to barley malt. 

FIGURE 14.5 Flowchart of the industrial process for production of sorghum opaque beer (photograph courtesy of Dr. John Taylor, University of Pretoria, South Africa). 

Daiber, K.H., and Taylor, J.R.N. 1995. Opaque beers. Chapter 10 in Sorghum and Millets Chemistry and Technology. D.A.V. Dendy (ed.). American Association of Cereal Chemists, St. Paul, MN. 

FIGURE 16.10 The traditional process for the production of sorghum opaque beer.561... 

Lactic-acid-rich beers generally produced from sorghum malt. Mashes are produced from sorghum malt and adjuncts from maize, sorghum, and/or millets. These beers are the result of two fermentations lactic and yeast. The opaque and sour beverage has higher sohds (protein, carbohydrates, etc.) compared to clear beers and usually contains 4% ethanol. The beer is bottled and served without clarification and undergoing fermentation. 

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