# Maize and Sorghum as Raw Materials for Brewing, a Review
## 2 Maize and Sorghum: Raw Materials for Brewing
### The Use in Brewing
#### 2.3.1 Maize
They concluded that both extruded maize starch and cooked maize starch couldbe used to produce beer--but the concentration of representative flavor substances was higher in the former than in the latter [22]. The potential use of maize in the beer industry as a malted cereal is low. Consequently, it is mainly utilized as an adjuvant. [PERSON] and [PERSON] (2009) obtained corn malt on a pilot scale to produce lower fermentation beer from 100% corn. They concluded that the finished product (the beer) was clear, with a light yellow color, and presented a good foam stability and flavor similar to normal beer [74]. [PERSON] et al. (2020) reported that maize grains required fewer days to germinate compared to barley, which needed another day under the same experimental conditions. Maize grains are attractive for brewing because they germinate faster and have a high level of reducing sugars [17]. Table 2 summarizes data from the literature on the production of beer assortments based on maize or maize derivatives. For some varieties of beer, other ingredients are used as raw materials (for example, sorghum, wheat, and barley). To obtain these beer assortments, old manufacturing recipes and traditional processing are often used. However, technical and scientific advances in the brewin gindustry have optimized the process and increased the shelf life of finished products. In Mexico, the country in which corn originated, it occurs in a wide variety of pigmented grains, including white, yellow, red, purple, blue, and black. Over time, the inhabitants of Mexico have created several fermented drinks obtained from specific varieties of pigmented maize. These are widely known as corn beers [75]. Sendecho is a representative fermented drink obtained by the Mazahuas inhabitants of the Valley of Mexico. Their production technique is very comparable to the conventional technologies in use today for beer production. Sendecho is made using local ingredients,  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Beer Name** & & & **Finished Product** \\
**(Origin Country)** & **Raw Materials** & **Technological Process** & **Characteristics** & **References** \\ \hline Sendechó & Blue maize, & Malting, grinding, & Fermented fruit flavor, smells of \\ (Mexic) & chili Guajillo, & mashing, brewing, & cooked vegetables, tortillas, \\  & pulque & fermentation & bread, dried fruit and dried chili, \\  & Chicha de jora & & \\ (Argentina, Euador, & & \\ Peru) & Maize & Malting, grinding, brewing, & Clear liquid, yellow color, \\  & Peru) & Maize & \\  & & alcoholic fermentation & \\  & Umqombothi & Maize flour, & \\  & (Africa de Sud) & & \\  & sorghum malt & & \\  & & & \\  
such as blue pigmented maize, which go through a process of malting with Guajillo chili--itself a customary ingredient in Mexican gastronomy. The word obtained is fermented with pulque, a thick, white alcoholic beverage from the moorlands of Mexico, which is made by fermenting mead or the juice of various types of agave (_Agave americana, Agave force Agave atrovirens, Agave salmiana_ and _Agave mapisaga_). The fermentation process for agave begins with spontaneous microorganisms such as yeasts, lactic acid bacteria, ethanol-producing bacteria and exopolysaccharideacharide-producing bacteria [8]. The beer obtained with these varieties of pigmented maize is mainly characterized by aromas of fermented fruit, boiled vegetables, bread, tortillas, dried fruit and dried chilis. [PERSON] et al. (2020) was the first to prove that ketones, anthocyanins, terpenes and volatile phenolic compounds were pertinent criteria for differentiation of maize beers. Anthocyanins can also be used as an indicator to determine whether a beer was obtained with pigmented maize malt. This could potentially be used as a quality characteristic in future studies.