Sorghum-based brewing faces persistent challenges in fermentation efficiency and process consistency, which limit its wider adoption despite its strong potential as a climate-resilient alternative to barley.

In our recent work, we investigated how targeted process optimization can improve fermentation performance in red sorghum beer. Particular attention was given to key parameters influencing alcohol yield and fermentation kinetics.

We also explored the use of Vernonia amygdalina as a natural bittering agent. Unlike conventional hops, this plant offers a locally available and sustainable alternative, with distinct effects on physicochemical properties and fermentation behaviour.

Our findings suggest that both process conditions and ingredient selection play a critical role in unlocking the full potential of sorghum-based brewing systems. With appropriate optimization strategies, significant improvements in fermentation efficiency can be achieved.

This work contributes to a broader effort to rethink sorghum brewing, not only from a technological perspective, but also in terms of sustainability and local resource valorisation.

I would be very interested to hear perspectives from researchers working on alternative cereals, fermentation optimization, or sustainable brewing systems.