Production of malt extract and beer from Nigerian sorghum varieties

摘要

Two sorghum varieties were studied with a view to producing wort and evaporated wort (extract), in the form that the extract could keep for a longer period and used for brewing when required. When mashed using commercial brewing enzymes, the sorghum samples produced sufficient sugars and amino acids required for yeast growth and alcohol production during fermentation. Fermentation studies showed that the normal brewing wort of sorghum produced marginally higher levels of alcohol than the evaporated wort (extract) of sorghum.