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Sorghum

Since the 1970's Kerry (formerly Biocon and Quest International), has been directly involved in developing efficient brewing processes for the production of clear lager beer from sorghum. The importance of this work was highlighted when in the 1980's the Nigerian government due to economic reasons, implamented a ban on the importation of malted barley into Nigeria. This forced local breweries to brew exclusively from sorghum and maize. With optimised levels of commercial enzymes and brewing ingredients, high quality clear lager beer can be produced from sorghum. Sorghum is currently available to brewers as malt or as a raw, unmalted cereal in the form of grits or whole grain.

While sorghum has been successfully used to replace malted barley in African countries such as Nigeria, more recent interest in the area of gluten-free beer has highlighted sorghum (a gluten free cereal) on the world-stage as a leading contender for the production of gluten-free beers. The following table summarises the main difficulties in sorghum brewing and the solutions that Kerry provides in addressing these problems.

Typical Problems

Our Solutions

Poor extract levels

Promalt

Poor mash or beer filtration

Promalt & Bioglucanase

Insufficient levels of free amino nitrogen

Promalt, Bioprotease

High mash viscosities and starch positive wort

Hitempase™

Limited vitamins, essential salts and
amino acids for yeast

Yeastex

Poor wort fermentability

Bioferm P / FA Conc, Promalt

Poor foam stability

Biofoam K, Biofoam AT,
Biofoam CL