Sorghum good for beer

A popular foundation for brewing in Africa, sorghum is a versatile crop and has begun making inroads in the western world, with a number of beers being marketed as ‘gluten-free’ for drinkers who cannot tolerate gluten.

One of the top cereal crops in the world, sorghum has a number of uses both as a food item and in other areas like bio fuel, animal feed, dyes and as an alternative to wood. But a use, which has been largely unknown outside of the Far East and Africa, is its use as a basic ingredient for alcoholic beverages. As large scale brewing with barley is costly in these regions compared to sorghum, it makes a reasonable alternative for brewing.

It has a number of names, burukuto in Nigeria, pombe in East Africa, bil-bil in Cameroon, bjala in the North Sotho region – it’s even used to make a local version of Guinness in South Africa! In China it’s used to make distilled spirits called, amongst others, kaoliang and maotai.

All that’s changing, though, as a number of western brewers are using sorghum now to make beers such as:

So, with a regular crop of sorghum being grown twice a year in central Africa, this could be the next big thing for brewers, particularly as there are an estimated 3-4 million people with celiac or celiac disease in the US alone.

If you’re interested in learning more about sorghum, contact us today.

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