# Maize and Sorghum as Raw Materials for Brewing, a Review
## 2 Maize and Sorghum: Raw Materials for Brewing
### The Use in Brewing
#### 2.3.2 Sorghum
Nevertheless, tchapalo and sweet wort is often produced under deplorable hygienic conditions, using rudimentary equipment and a large amount of work. Consequently, the finished products have a short shelf life (3 days), and the quality of the product differs widely [117; 118]. Bantu is a traditional sorghum beer made in South Africa. It is often turbid and contains yeast with a persistent sour taste. It is brownish-pink. Higher pH levels produce a more pronounced pink color. Most traditional sorghum beers have low alcohol content (3% to 4%). Many traditionally prepared sorghum beers also contain malottroise, the last fermented sugar in yeast during fermentation. Some amino acids and peptides are also present. Cassava root is also used throughout Africa as an alternative to cereals, in addition to sorghum malt in brewing [119; 120; 121]. Dolo is a well-known traditional beer from Burkina Faso. This beer is prepared from the _Sorghum bicolor_ variety of sorghum; in some localities, millet, and maize are used as adjuvants. In Burkina Faso, yeasts and lactic acid bacteria are the main microorganisms used in making dolo beer. Dolo yeast--called rabile in Burkina Faso, kpete-kpete or otche in Benin, and unusemburo in Rwanda--is used as a spice and an important source of protein for some communities in Burkina Faso. Dolo yeast is generally collected from the bottom of the fermentation vessel, after a period of 12-13 h of fermentation. This beer is frequently filtered but remains turbid and has a blend of sweet/acidic tastes and fruit flavors. It contains 1-4% \(v/v\) alcohol. The traditional production of this beer involves malting the red sorghum grain, followed by the crushing, mixing, boiling, lactic fermentation, filtration, boiling and alcoholic fermentation of the wort. The color of the cereals and sorghum flours used plays a significant role in dolo's acceptance by consumers [123; 124; 125; 126]. Bili bili is a traditional Chadian beer that has a relatively low concentration of alcohol and is obtained without hops. This beer has a slightly acidic taste and is consumed unfiltered (containing particles), especially in rural areas. It is produced by lactic fermentation, boiling, mashing, filtration, and alcoholic fermentation. The lactic fermentation process is achieved by inoculating a suspension of ground malt in water with _Lactobacillus leichmannii_. Sorghum beer is more viscous than commercial beer. The color of this beer is intense, depending on the pH of the finished product [53; 104]. Omalovu is one of the most popular beers in Namibia. Producing this type of beer is a traditional process and is contingent on the skills of the producer. It is brewed only locally. It is obtained from white or red sorghum, the latter being preferred, possibly due to the sensory properties of color, bitterness and astringency that it can bring to beer. Omalovu is not commercially manufactured, but it is freshly produced and used to supplement household income when sold on open markets. During important events and holidays, this beer is prepared in batches of 20-30 L. Omalovu can be produced with malted sorghum flour and water, though malted millet flour can also be used. The quality of this beer is inconsistent, due to the variable malting process and uncontrolled technological conditions. Nevertheless, with advancements in the malting and brewing process, the possibility of producing omalovu on an industrial scale is greatly increased [104].