# 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
Sorghum beer is also used in traditional rituals and religious ceremonies [84]. Clear sorghum lager beers have reportedly been manufactured in many parts of the world. Sorghum lager beers have been produced in Mexico and Cameroon. In Sri Lanka, specialists analyzed sorghum varieties in order to select the most appropriate type for obtaining a conventional lager. In the USA, sorghum has been used since the 1980s as an adjuvant in the preparation of lagers. The most significant progress in the production of sorghum beer has probably been achieved in Nigeria. Due to the government's 1988 ban on importing barley malt, local brewers were compelled to use alternative native cereals, such as corn and sorghum, as substitutes for malted barley [90]. [PERSON] and [PERSON] (1992), in a review of sorghum beer production, discussed the technological difficulties associated with sorghum malting and sorghum beer production [106]. Comprehensive reviews on the preparation of sorghum lager beer, especially sorghum malt, were conducted by [PERSON] and [PERSON] (1998), [PERSON] (1999) [PERSON], [PERSON] (2014), and [PERSON] et al. (2019) [21; 104; 107; 108]. Unmlated sorghum grain and commercial enzymes are more sustainable for use in brewing--mainly because malted sorghum has several inconveniences, including limited protein modification, insufficient diastatic power, high malt losses, high malting costs, and the necessity to improve the mash with exogenous enzymes [90]. The main problems in the manufacture of sorghum beer are the reduced diastatic power of the resulting malt (especially the deficiency in \(\beta\)-amylase activity) and the high gelatinization temperature of sorghum starch, in contrast to barley starch [109]. [PERSON] et al. (2013) successfully produced lager beers from several varieties of sorghum malts and non-gluten adjuvants. These were also supplemented with amyloglucidase and \(\beta\)-amylase ([PERSON] et al., 2013; [PERSON] et al., 2013). Pilot-scale beer (1000 L) was produced using raw malted sorghum (50% of the total wet weight of the grains) and barley malt (50% of the total wet weight of the grains) as raw materials. The raw materials were subjected to the mashing operation with rests at temperatures of 50 \({}^{\circ}\)C, 95 \({}^{\circ}\)C and 60 \({}^{\circ}\)C. Organoleptic analysis showed that there were no noteworthy differences in terms of aroma, taste and clarity between sorghum beer, the control beer, and commercial barley beer. However, it was found that sorghum beer differed significantly from the control and barley beers in the color, taste and stability of the foam ([PERSON], 2013). Table 3 summarizes data from the literature on obtaining beer assortments that use sorghum as a basic raw material. Burukutu is another fermented alcoholic drink produced from sorghum grains, having an alcohol content of about 4% (\(v/v\)). This beer is a viscous, opaque liquid, due to the suspended solids and yeast. It is light brown in color, with an acidic taste caused by the presence of lactic acid and a pH of 3.3 to 3.5. It is frequently sold in Mammi markets (which are attached to soldiers' barracks in Nigeria) and in northern Niger ([PERSON] et al., 2016). Burukutu contains vitamins including potassium, magnesium, iron, manganese, and calcium, and contains about 26.7 g of starch and 5.9 g of protein per liter. This regional drink is known as tchoukoutou in Benin or Togo, burukutu or otika in Nigeria, bilibili in Chad, pito in Ghana, dolo in Burkina Faso, mtama in Tanzania, and kigage in Rwanda.