Brewing with Sorghum
A Comprehensive Guide to Sorghum Beer
- 1st Edition - November 3, 2025
- Imprint: Elsevier
- Author: Steve Carly Desobgo Zangue
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 3 4 0 0 7 - 9
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 3 4 0 0 8 - 6
Brewing with Sorghum: A Comprehensive Guide to Sorghum Beer offers a one-stop shop for readers to learn about all aspects of this high-potential product. The entire process from… Read more
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Request a sales quoteBrewing with Sorghum: A Comprehensive Guide to Sorghum Beer offers a one-stop shop for readers to learn about all aspects of this high-potential product. The entire process from malting sorghum to producing beer is addressed, as well as the fundamentals and theories of the process, the methods and procedures for malting sorghum, and the enzymatic alterations that take place during the malting process. The steps involved in making sorghum beer: mashing, saccharification, boiling wort, fermentation, filtration, packaging, and storage, are also covered, as well as sensory evaluation and quality control methods. Moving from background and foundational information into practical content, this book will be useful to users of various levels of knowledge and familiarity with the topic. Case studies and brand success stories, as well as information on process improvement and best practices are included throughout. Food and beverage researchers from academic, industry, and governmental settings will benefit from this resource.
• Contextualizes sorghum in brewing with cultural relevance, historical background, and current research
• Guides readers through the sorghum beer production process, from malting sorghum to packing and storage
• Highlights the significance of quality control and tackles key challenges in the brewing of sorghum beer
• Examines the most recent developments, technological breakthroughs, and market trends in the brewing of sorghum beer, offering insights into the industry's future outlook
• Guides readers through the sorghum beer production process, from malting sorghum to packing and storage
• Highlights the significance of quality control and tackles key challenges in the brewing of sorghum beer
• Examines the most recent developments, technological breakthroughs, and market trends in the brewing of sorghum beer, offering insights into the industry's future outlook
-Academic researchers studying food and beverage science, particularly those interested in beer brewing and fermentation
1. Introduction to Sorghum Beer 1.1 Definition and History of Sorghum Beer 1.1.1 Definition of Sorghum Beer 1.1.2 Historical Background of Sorghum Beer 1.2 Importance and Cultural Significance of Sorghum Beer 1.2.1 Importance of Sorghum Beer in Local Communities 1.2.2 Cultural Significance of Sorghum Beer in Traditional Ceremonies 1.3 Objectives and Scope of the Book 2. Sorghum as a Raw Material 2.1 Overview of Sorghum 2.2 Varieties of Sorghum Used in Beer Production 2.3 Nutritional Composition of Sorghum 2.4 Factors Affecting Sorghum Quality 3. Malting Process for Sorghum Beer Production 3.1 Malting Basics and Principles 3.2 Malting Sorghum: Steps and Techniques 3.3 Enzymatic Changes during Malting 3.4 Quality Assessment of Malted Sorghum 4. Brewing Process for Sorghum Beer 4.1 Overview of Brewing Process 4.2 Mash Preparation and Saccharification 4.3 Wort Boiling and Hop Addition 4.4 Fermentation and Yeast Management 4.5 Clarification and Filtration 4.6 Packaging and Storage 5. Quality Control and Sensory Evaluation 5.1 Importance of Quality Control in Sorghum Beer Production 5.2 Key Parameters for Quality Control 5.3 Sensory Evaluation Techniques for Sorghum Beer 5.4 Troubleshooting Common Quality Issues 6. Microbiology and Safety Considerations 6.1 Microorganisms in Sorghum Beer Production 6.2 Microbial Spoilage and Contamination 6.3 Sanitation and Hygiene Practices 6.4 Food Safety Regulations and Compliance 7. Innovations and Future Trends in Sorghum Beer Production 7.1 Current Challenges and Opportunities 7.2 Technological Advancements in Sorghum Beer Production 7.3 Sustainability and Environmental Considerations 7.4 Market Trends and Consumer Preferences 8. Case Studies and Success Stories 8.1 Successful Sorghum Beer Producers and Brands 8.2 Case Studies of Process Optimization 8.3 Lessons Learned and Best Practices 9. Conclusion and Future Directions 9.1 Summary of Key Findings 9.2 Recommendations for Further Research and Development 9.3 Closing Remarks
- Edition: 1
- Published: November 3, 2025
- Imprint: Elsevier
- No. of pages: 235
- Language: English
- Paperback ISBN: 9780443340079
- eBook ISBN: 9780443340086
SD
Steve Carly Desobgo Zangue
Professor DESOBGO ZANGUE Steve Carly is a highly skilled scholar and scientist specializing in food technology, specifically in brewing processes and other technical procedures. In 2003, he commenced his academic pursuit by enrolling in the National School of Agro-Industrial Sciences (ENSAI) at the University of Ngaoundere in Cameroon to obtain a master's degree. Simultaneously, he fulfilled the role of a Research Assistant at the Department of Process Engineering. Pr. DESOBGO ZANGUE became an Assistant Lecturer at the University Institute of Technology (UIT) at the University of Ngaoundere in 2008. Due to his commitment and specialized knowledge, he accomplished his Ph.D. in 2012 and subsequently advanced to the role of Associate Professor at the University Institute of Technology (UIT) at the University of Ngaoundere in 2019. Pr. DESOBGO ZANGUE has made noteworthy contributions to the field of food technology during his career. He has authored a multitude of papers on brewing operations and other engineering processes, demonstrating his profound expertise and research acumen. Furthermore, he has actively engaged in the revitalization of his school's program, guaranteeing that students are provided with current and pertinent instruction in the sector. Pr. DESOBGO ZANGUE's enthusiasm for teaching goes beyond the confines of the classroom. He presently delivers lectures on many topics such as malting and brewing sciences, fruits and vegetables technologies, wine and spirit technology, and unit operations. His proficiency and mentorship have also drawn the interest of numerous master's and Ph.D. students who are presently pursuing their studies under his supervision at the National School of Agro-Industrial Sciences of the University of Ngaoundere.
Affiliations and expertise
University of Ngaoundere