Grains of four pearl millet hybrids viz. HHB-60, HHB-67, HHB-94 and HHB-146 were analyzed for starch, crude protein and ether extract content to know their suitability for beer production. Pearl millet hybrid HHB-67 with highest starch content of 56.88% and less crude protein (12.70%) and ether extract (7.8%) among all hybrids was selected for amylolytic enzyme activation during malting. A steeping period of 10 h with 72 h of germination period at 200C resulted into highest alpha-amylase (96.12 DUN units) and beta-amylase (179.63 µmole of glucose/g of green malt) activity. Among various wort samples prepared with differential grit combinations of pearl malt, the 100% pearl millet wort had lower extract and reducing sugars than control barley wort. Fermentation of hopped pearl millet wort (100%) with Saccharomyces uvarum NCDC-48 at a pitching rate of 0.3% (w/v) generated beer with 3.5% (v/v) alcohol content comparable with control barley beer (3.6%v/v).