The effect of temperature of malting and mashing methods on sorghum wort composition and beer flavour was studied. Malting was carried out at two different temperatures of 20 and 25°C for 5 days. Mashing methods adopted included infusion at 65°C, decantation at 80°C and decantation at 100°C. More than 80% of the sorghum wort constituents showed a correlation between time and temperature of malting and sorghum wort composition (P = 0.01). Wort composition and development of flavour compounds were higher in sorghum malt mashed with either decantation at 80 or 100°C than infusion at 65°C. Decantation at 100°C gave the best results. Infusion mashing was better for barley malt when compared with decantation mashing. In contrast, decantation mashing was better for sorghum malt than infusion mashing. © 2001 Elsevier Science Ltd.