Sorghum is a gluten-free grain that is widely grown in Africa and Asia and can be used to make beer. It grows well in hot, arid climates and its stalks and leaves are coated in wax. Sorghum can be malted to use in brewing gluten-free beer and is traditionally used to brew beer in Africa. Nigeria is the world's largest producer of sorghum. When fermented, sorghum produces more fermentable carbohydrates than corn and requires less fertilizer and irrigation. Sorghum beer is considered both a food and drink in parts of Africa due to its nutritional value.

1. SUBMITTED TO : Dr. SUNEESH Kr. P
SUBMITTED BY : AVISHKA SRIVASTAVA
BEER FROM
SORGHUM

2. Points about Sorghum….
• A grass that provides a gluten-free grain
• Grown widely as a food crop in Africa and Asia, in few
parts of the Americas
• It’s one of the top five cereal crops in the world and can
be grown as a grain, forage or sweet crop..
• The main crop variety is Sorghum bicolor
• Growing in hot, arid climates and requires sustained high
temperatures for a high yield.
• Usual height 0.6 to 2.4 metres (2 to 8 feet)
• Stalks and leaves are coated with a white wax , and central
portion, of the stalks is juicy and sweet.
•Sorghum can be malted, but requires higher temperatures
for germination, than barley.
• Sorghum beer is one of the most popular drinks in
South Africa.
• Very easy to prepare and can be homebrewed at using
sorghum malt.
• Nigeria is the world’s largest producer of sorghum.

3. SORGHUM IS USED
 instead of barley grain in many places, to make a malt which is used in
gluten-free beer.
a. the increasing incidence of celiac disease has led to the production of
several gluten-free commercial beers, made from sorghum in conjunction
with other gluten-free grains, including rice.
 In China, it is used in the making of distilled beverages like kaoliang
and maotai.
 Unmalted sorghum can also be used as a starch adjunct in brewing.
 Grain and sweet sorghums can be used in brewing.
 Use of sorghum as a brewing grain is traditional in Africa.
 the grain is also used in making edible oil , starch, dextrose (a sugar),
paste, and alcoholic beverages
 the stalks are used as fodder and building materials.

4. FERMENTATION PROTOCOL

5. MAIN CONSTITUENTS OF SORGHUM
CONSTITUENT PERCENTAGE%
CARBOHYDRATE 77.22%
PROTEIN 7.67%
LIPID 3.45%
DIETARY FIBER 5.2 %
Vitamins present in sorghum are
thiamin and riboflavin (wheat has
higher concentation )*
Have a large proportion of
unsatuated fatty acid than wheat

6. Yield of fermentable sugar
 Fermentable sugars, mainly including sucrose, glucose and
fructose, are the main components in sweet sorghum stalks for
bioethanol production.
 An experiment was conducted,
1. seeds of high yielding sorghum variety CoS 28 was given to
the farmer along with other inputs
2. crop was sown in September on one hectare
3. The local variety ‘Periyamanjal’ was also sown in the
adjacent field.
4. The variety CoS 28 recorded a grain yield of 1430 kg /ha
5. while the local variety yield was 760 kg./ha
6. Thus, an 88 per cent yield increase was registered

7. YIELD CALCULATION
 From the previous yield, it is concluded that from
Cos28 variety, we get 1430 kg /ha
i.e., 1.5 Ton/ha
 Local variety yield, 760 kg./ha
i.e., 0.83 ton/ha

8. Comparison with other sources
 It produces about 23% more fermentable
carbohydrate than does field corn,
 requires only 37% of the fertilizer nitrogen used by
corn, and
 requires about 17% less irrigation water.
 sorghum beer has a higher nutritional value than
European barley beers, due to its high content of
lactic acid bacteria, yeast and other suspended
materials
 Sorghum beer is considered both a food
(energizer)and an alcoholic drink.

9. ….