# 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  
Outside of Mexico and Niger, sorghum has not been widely used as an adjuvant, although its potential has been promoted. Sorghum semolina offers several advantages in beer brewing, including short boiling time, easy filtration, high extract content and highly nutritious wort [90]. In 2017, sorghum dominated the non-gluten beer market; sorghum beer accounted for 37.9% of the total volume of non-gluten beers produced. Non-gluten beer is not only marketed to people with gluten intolerance. Many are consumed by people interested in new drinks and new products. In this way, the market for non-gluten beer consumers can be significantly expanded. It has been found that women are a special target group, because the incidence of celiac disease is higher among women (60% of adult patients) and because women are often more concerned with a healthy lifestyle, including in their diet. The global non-gluten-beer market is projected to grow to $18.7 billion by 2025, with an annual growth rate of 16.3%, according to a report published by Fior Markets [15]. [PERSON] and [PERSON] (2003) used unmalled sorghum as an adjuvant in 50% barley malt and found that a good quality finished product was obtained, comparable to beer obtained from 100% barley malt [91]. [PERSON] (2011) recommended the use of sorghum as an adjuvant to barley malt at 50%, and showed that it was possible to obtain beer from 100% sorghum malt [92]. In other research, it was argued that the use of 40% sorghum as an adjuvant in brewing did not significantly influence the quality of the finished product. Other researchers have produced lager beer with 25% sorghum adjuvant and concluded that a good quality beer was obtainable when barley malt was substituted with up to 25% sorghum [90]. [PERSON] et al. (1995) analyzed the malting characteristics of several varieties of sorghum with characteristics similar to commercial barley malt, suggesting that they might produce different qualities of malt [93]. [PERSON], [PERSON], & [PERSON] (1999) reported that the texture of the endosperm affected malting, influenced water absorption, and impacted the enzymatic process [94]. [PERSON] & [PERSON] (2011) showed that malting losses were very high for tropical grains [95]. [PERSON] et al. (2004) and [PERSON] & [PERSON] (2011) studied the qualities of rice, sorghum, millet and maize malt and reported that sorghum and millet malts were more suitable for use in food formulation, while maize--which bears some similarity to barley in compositional characteristics--could be used as a substitute for conventional malt in beer brewing [95; 54; 96]. The use of sorghum malt in beer manufacture has led to some difficulties, largely due its low amylolytic activity (which is insufficient for complete saccharification), high gelatinization temperature, and low content of free amino nitrogen. Sorghum malt exhibits higher \(\alpha\)-amylase activity, but lower \(\beta\)-amylase activity, compared to barley malt. Reduced enzymatic activity can lead to insufficient production of fermentable carbohydrates, high dextrin content, and increased viscosity [97; 98]. The gelatinization temperature of sorghum malt is limited by kafirin [99], and thus the hydrolysis of starch into fermentable sugars is only partially completed. Therefore, in order to avoid technological challenges, the use of sorghum in brewing requires an adequate malting process. Otherwise, it is recommended to use exogenous enzymes to produce sorghum beers [7]. [PERSON] et al. (2014) studied the effect of the addition of \(\beta\)-amylase and amyloglucidase during sorghum masking. They produced a beer with higher alcohol content [100]. [PERSON] and [PERSON] used amyloglucidase to achieve improved production efficiency of worn and its filtration rate, resulting in a higher percentage of ethanol [101]. However, the alcohol content of sorghum beer was 1.1% lower than barley malt beer. The color, pH and content of free amino nitrogen were not affected by the addition of amyloglucidase.