Biochemical changes occurring during the application of high gravity fermentation technology to the brewing of Zimbabwean traditional opaque beer

摘要

Three types of opaque beer were produced, differentiated according to the varieties and ratios of raw materials used in the initial stage of beer preparation. Beer 1 contained sorghum meal and sorghum malt in the ratio 2:1, beer 2 contained sorghum meal and finger millet malt in the ratio 2:1 and beer 3 contained sorghum meal, maize meal and finger millet malt in the ratio 1:2:2. Beers 1, 2 and 3 were prepared under normal and high gravity (HG) fermentation conditions. The time taken to attain the desired sourness and final products varied according to the raw materials used for beer preparation.