The white-skinned, low polyphenol cultivars of sorghum are the most likely to be used as brewing raw materials for adjunct and/or malt production. Efficient use of a food grain such as sorghum in brewing, demands that ample supplies are available and that by-products of adjunct or malt production are processed and marketed efficiently. Present research on the brewing potential of sorghum will undoubtedly benefit the agricultural development of the crop. Many countries are known for the famous drinks and beverages they produce. The cost of sorghum beer production must therefore be measured against 'drinkability' of the product. A sub-standard product will not develop and will reflect badly on its producer. Although complete conversion of sorghum starch to fermentable sugars is avoided in brewing, efficient conversion of starch into glucose will require the addition of suitable commercial heat-stable amyloglucosidase enzymes. Future work on sorghum must be conducted scientifically and technologically with regard to its suitability as adjunct and/or as malt. © 1989 Oxford University Press.
|Number of pages||11|
|Journal||MIRCEN Journal of Applied Microbiology and Biotechnology|
|Publication status||Published - Sep 1989|