Sorghum beer is a popular alcoholic beverage in South Africa made with sorghum malt. It is traditionally brewed by women and is gluten-free. Commercial production began in the US in the mid-2000s and is popular with health-conscious people due to its low carbohydrate content.
Sorghum beer is a popular alcoholic beverage in South Africa. It is made with sorghum malt and typically brewed at home. Sorghum malt is also used in China to make distilled beverages such as kaoliang and maoti. Commercial production of sorghum beer began in the United States in the mid-2000s.
The sorghum family of herbs is found in warmer climates of Africa, Asia and the American South. Sorghum grasses are primarily used for grain, which can be used in much the same way as can of barley to make malt. The sorghum malt can then be used to make mash that can be brewed into a gluten-free beer. The steps for brewing sorghum are similar to those used for brewing other beers. In Africa, it is traditionally made by women and most likely originated from the Zulu tribe.
Historically, sorghum beer was a popular beverage among mostly black South Africans. This was due to an alcohol prohibition law imposed on blacks during the government’s apartheid policy. Sorghum beer was the only alcoholic drink exempt from the ban.
It may be that the exemption existed in part because in some regions brewing had long been associated with a burial ceremony surrounding the unveiling of the deceased’s headstone. The women of the community brewed the beer before the presentation.
In the malting process, the grain is first separated and dried. It is then immersed in water until the grain begins to sprout. The grain is then dried again. The resulting malt is made from the germinated grain of wheat.
Malted sorghum grain is mixed in equal parts with unprocessed sorghum grain. Other grains, such as rice and yeast, can also be added. The grains are added to a kettle of water and boiled down to a starch. The liquid is then transferred to another pot and left to ferment for several days.
The resulting beer is between 1 and 8% ABV. It is a cloudy pinkish brown and has a tart, fruity flavor. Since the brewing process leads to lactic acid fermentation, sorghum beer is gluten-free.
Brewing companies in the United States began brewing sorghum beer in 2006. Some use a blend of sorghum and rice. The Anheuser-Bush company of St. Louis, Missouri was the first to distribute the beer nationwide. The drink is popular with health-conscious people due to its low carbohydrate content. Those with wheat allergies may also enjoy beer.
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