Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality

Abstract

One of the earliest biotechnological processes is brewing, which uses conventional raw materials like barley malt and, to a lesser extent, wheat malt. Today, adjuncts are used in the brewing of 85–90% of the world’s beer, with significant regional differences. The results of this study’s brewing were compared to those of beer made only from malted barley. Malted and unmalted sorghum were suggested for use in this study’s brewing. In order to improve the technical mashing operation and raise output yield, commercial enzymes were introduced. The following physicochemical analyses of the finished beer were carried out in accordance with regulatory requirements: original extract (% m/m), apparent extract (% m/m), alcohol content (% v/v, % m/m), density (g/cm3), turbidity (EBC), pH, color (EBC), bitterness value (IBU), oxygen content (mg/L), carbon dioxide content (g/L). A nine-point hedonic scale was used to conduct the sensory evaluation of the beer samples. Sorghum was easily included into the technological process to create a finished product that, in many ways, resembled traditional beer, making sorghum appropriate for typical beer drinkers. The laboratory brewing formula that produced the highest-quality results of all the tested variants included 60% sorghum malt and 40% unmalted sorghum: original extract 11.26% m/m, apparent extract 4.59% m/m, alcohol content 4.12% v/v, turbidity 0.74 EBC, CO2 content 5.10 g/L. The resulting sorghum beer typically has low alcohol content, a complex, aromatic, slightly sour flavor, a mild bitter or astringent sensation, and less stable foam.

Use of unmalted cereals with enzyme preparations in brewing

“…M.E. Ciocan et al (2023) suggested using malted and unmalted sorghum instead of traditional barley malt, which included 60% sorghum malt and 40% unmalted sorghum. N. Cela et al (2022) investigated the combined effect of the composition of sorghum:quinoa and at a ratio of 6 and 34% unmalted sorghum and quinoa, respectively, it was found that the use of unmalted sorghum and quinoa in an optimised combination in brewing allows the development of beer brewed from unconventional grains, without negative impact on consumer perception.…”

Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials

“…Sorghum shows a great concentration of bioactive compounds (i.e., phenolic acids, anthocyanins, phytosterols) and good technological properties [16,17] and could contribute to the development of healthy gluten-free foods and beverages. The use of sorghum as a brewing material is popular in Africa, and nowadays it is both largely used as an adjuvant and malted for gluten-free beer production worldwide [18][19][20][21].…”

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“…M.E Ciocan et al (2023). suggested using malted and unmalted sorghum instead of traditional barley malt, which included 60% sorghum malt and 40% unmalted sorghum.…”