title: The technology and properties of beer produced from unmalted sorghum or maize grains.
abstract: Three basic samples of beers were produced: A, B and C. The grit of A and B contained as unmalted adjuncts 15% (plus 10% of saccharose) and 25% of sorghum grains or maize grits, respectively. The reference beer C was produced with barley malt only. The study of the effects of the unmalted adjuncts on the brewing and the quality of beer revealed that: (a) the use of 15 to 20% of maize or 25% of sorghum increased the content of iso-compounds in wort; (b) the combination of maize grit and saccharose improved the colour of the wort and beer; (c) the addition of 25% sorghum extended saccharification time, slowed down both wort and beer filtration and also produced wort of a darker colour and beer with a slightly bitter aftertaste.
authors.affiliation: Institute of Food Biotechnology, University of Agriculture and Technology, 10-957, Olsztyn, Poland.
authors.forename: F C
authors.initials: FC
authors.lastname: Ugboaja
authors.forename: W
authors.initials: W
authors.lastname: Bednarski
authors.forename: A
authors.initials: A
authors.lastname: Babuchowski