Sorghum brewing

Sorghum, S. bicolor, is a member of the grass family Poaceae. Believed to have evolved about 11.9 million years ago 48) in Africa, there is evidence this plant was one of our earliest cultivated crops, cultivated as early as 5,000 years ago 49). The grain is used for food and in brewing. Worldwide, sorghum is the... 

In traditional brewing, malt can be replaced by unmalted cereals (barley, corn, rice, sorghum, millet, etc.) or other starchy substances (e.g., cassava, sago, yam- or arrow-roots) by simultaneous addition of appropriate amounts of protease and amylolytic enzymes with beta-glucanase effect. 

Overall it can be concluded that mycotoxins can be transmitted to beer. However, mycotoxin in commercial beers does not form a significant health risk for moderate consumers (Ibanez-Vea et al., 2012 Varga, Malachova, Schwartz, Krska, BerthiUer, 2013). However, rather high incidences of aflatoxins (AFs), ochratoxin A (OTA) and zearalenone (ZEA) have been found in locally brewed commercial and home-brewed beers (maize- or sorghum-based) in warm climates, particularly in Africa (Mably et al., 2005 Odhav Naicker, 2002). Increased toxin levels were often due to improper storage of raw materials. 

The endosperm is processed into grits and flour. The other products of dry milling are bran, germ, and hominy feed. Sorghum grits from dry milling are used for brewing and industrial purposes. 

Owuama Cl. 1999. Brewing Beer with Sorghum. Journal of the Institute of Brewing 105 23-34. 

DecorLicaLed kernels are used in Africa and India for the preparation of boiled, parched, or steamed products, whereas refined sorghum grits are used as brewing... 

Beers especially brewed for gluten-intolerant people. They are made from sorghum malt and/or microbial enzymes and gluten-free brewing adjuncts such as rice, maize, or soighum grits. The beer should be made avoiding barley malt and adjuncts or starches from wheat, rye, triticale, and oats. 

Source Data from Bamforth, C. 2003. Beer Tap into the Art and Science of Brewing, Second edition. Oxford University Press, New York Daiber, K.H., and Taylor, J.R.N. 1995. Chapter 10 in Sorghum and Millets Chemistry and Technology. D.A.V. Dendy (ed.). American Association of Cereal Chemists, St. Paul, MN Pollock, J.R.A. 1979. Brewing Science. Academic Press, New York Priest, F.G., and Stewart, G.G. 2006. Handbook of Brewing. CRC Press, Boca Raton, FL and Snyder, S. 1996. The Beer Companion. A Connposseur s Guide to the World s Finest Craft Beers. Simon Schuster, New York. 

Barredo Moguel, L.H., Rojas de Gante, C., and Serna Saldivar, S.O. 2001. Comparisons between a commercial and a waxy sorghum wort fermented into lager beer with emphasis on yeast growth and ethanol production. J. Am. Soc. Brewing Chem. 59(1) 24—27. 

Del Pozo-Insfran, D., Urias-Lugo, D., Hemandez-Brenes, C., and Sema-Saldivar, S.O. 2004. Effect of amyloglucosidase on wort composition and fermentable carbohydrate depletion during fermentation of sorghum lager beer. J. Inst. Brewing. 110(2) 124—132. 

Urias-Lugo, D., and Sema-Saldivar S.O. 2005. Effect of amyloglucosidase on properties of lager heers produced from sorghum malt and waxy grits. J. Am. Soc. Brewing Chemists. 63(2) 63-68. 

---