TABLE OF CONTENTS

I. Abstract 6

1. Introduction
1.1 Background and rationale for using alternative grains 8

1.2 Significance of sorghum and brown rice in brewing 9

1.3 Nutritional and Dietary Considerations 10

1.4 Characteristics of sorghum and brown rice-derived beers 10

2. Review of literature

2.1 History of beer 13-14

2.1.1 Ancient Beginnings

2.1.2 Beer in Ancient Egypt and Beyond

2.1.3 Reinventing Brewing Techniques

2.1.4 Industrial Revolution and Commercial Brewing

2.1.5 Craft Beer Renaissance

2.2 Beer in the Modern World 14-15

2.3 Noval beers 15-16

2.4 Important Raw material used in the preparation of fusion beers 17-19

2.5 The traditional fusion beers 20-21

2.5.1 Sorghum Beer

2.5.2 Rice Beer

2.5.3 Finger millet Beer

2.6 Consumer Preferences and market Trends 22

1
2.7 Consumer attitudes towards alternative grain beers 22

2.8 Biochemical process takes place during the preparation of beer 22-23

2.9 Biochemical reactions inside yeast cells 23

2.10 By-products formed during the fermentation process 23-24

2.11 Dietary considerations and target demographics 25

2.12 Sustainable and Ethical Choices 25

3. Materials and Methodology

3.1 Material collection 27

3.2 Materials used 27

3.3 Brewing process and techniques 28

3.4 Malt preparation and fermentation steps 28-32

3.5 Analysis methods 32-38

3.5.1 Determination of Ethyl Alcohol Content - Pycnometer Method or Hydrometer Method

3.5.2 Determination of Apparent extract

3.5.3 Determination of real extract of beer

3.5.4 Determination of PH by PH meter

3.5.5 Determination of carbohydrates by Anthrone method

3.5.6 Estimation of protein by biuret method

3.5.7 Estimation of iron in beer

4. Results and Discussion

4.1 Chemical composition of beer 40-44

4.2 Flavour profiling 45

2
4.3 Sensory analysis and comparison with traditional barley-based beers 46

4.4 Off flavours in beer 47

4.5 Scalability 48

4.6 Sustainability Considerations 48

4.7 Challenges in the production of multigrain based beer 49-50

4.8 Success stories of breweries using sorghum and brown rice 50-51

4.9 challenges and considerations 52

5. Conclusion:

5.1 Summarizing the impact of sorghum and brown rice on beer development 54

5.2 Reflecting on the significance of dietary inclusivity and flavor diversity 54

5.3 Speculating on the trajectory of alternative grain-based beers in the 55

beverage industry

5.4 Conclusion 56

6. References 57-61

3
 S.NO. LIST OF FIGURES Page no.
1. Statistical data of global beer market 2016-22 USD 13
2. Statistical data of gross revenue for 1 million USD 14
3. Sorghum grains 16
4. Sorghum plant 17
5. Teff plant 17
6. Teff grains 18
7. Brown Rice 18
8. Redbridge brand sorghum beer 19
9. Dale brand rice beer 20
10. Biochemical reactions inside yeast cell 22
11. Schematic diagram of % chemical components of beer 43
12. Statistical data sensory evaluation of prepared beer

S.NO LIST OF TABLES Page no.

1. Nutritional information of prepared beer 44

2. Nutritional information of control beer 44

3. Sensory analysis score card 46

4. Standard deviation table of beer 47

4
Abstract:

The present research paper outlines the innovative development and characterization of a
novel beer formulation by incorporating sorghum, teff grains, and brown rice as alternative
adjuncts to traditional barley malt. the incorporation of sorghum, teff grains, and brown rice
into beer formulations presents an innovative approach to diversifying the beer landscape
while enhancing its nutritional value. With a growing demand for diverse and sustainable
brewing practices, the utilization of alternative grains offers an exciting avenue to explore
new flavors and enhance the nutritional profile of beer. This study aimed to investigate the
impact of incorporating sorghum, teff grains, and brown rice on the physicochemical,
sensory, and nutritional properties of the resulting beer.

The research employed a series of controlled brewing experiments, wherein varying

proportions of sorghum, teff grains, and brown rice were used in conjunction with malted
barley. The brewing process involved mashing, lautering, boiling, fermentation, and
conditioning, adhering to standard practices. Physicochemical analyses, including specific
gravity, pH, color intensity, and bitterness level, were conducted to assess the impact of the
adjunct grains on the beer's chemical composition and appearance. Additionally, sensory
evaluations were performed by a trained panel to discern any perceptible differences in
aroma, flavor, mouthfeel, and overall acceptance between the alternative grain-incorporated
beers and traditional barley-based beer.

5
 CHAPTER 1

INTRODUCTION

6
1. Introduction:

Beer, a quintessential beverage enjoyed by countless individuals around the world, has a rich
and fascinating history that spans millennia. As one of the oldest and most universally
consumed alcoholic beverages, beer has played a significant role in shaping cultures,
economies, and societies across the globe. Its story is intertwined with human ingenuity,
agricultural development, technological advancements, and the art of brewing (Hornsey, I. S.
et al.,2003)

Beer, often referred to as the "nectar of the gods," is a beloved and timeless beverage that has
left an indelible mark on human culture and society. Beyond its refreshing taste and
effervescent charm, beer embodies a complex fusion of history, science, and art. Brewed
from a handful of simple ingredients—water, malted grains, hops, and yeast—beer possesses
the remarkable ability to offer an astonishing range of flavors, aromas, and textures. It's a
testament to the creativity and ingenuity of humankind that such a diverse array of tastes can
emerge from a few foundational elements. (Oliver & Colicchio et al., 2011)

From the ancient Sumerians who sang hymns to the goddess of beer to the craft brewers of
today experimenting with innovative techniques, beer's story is one of evolution and
adaptation. In this exploration of beer, we will traverse the landscapes of history, science,
culture, and craftsmanship. We will delve into the art of brewing, uncover the mysteries of
fermentation, and appreciate the myriad of styles that have emerged from different corners of
the world. From the golden hues of a crisp lager to the velvety darkness of a stout, each sip of
beer holds within it a connection to our past and an invitation to savor the present.

1.1 Background and rationale for using alternative grains:

In the diverse world of brewing, innovation has given rise to a wide array of alternative
ingredients that can be used instead of or in combination with barley. These alternatives add
unique flavors, textures, and characteristics to the final brew, offering exciting options for
brewers and beer enthusiasts alike. Wheat is a common alternative to barley, especially in
styles like Hefeweizen and Witbier. It contributes a smooth and creamy mouthfeel and can
result in a hazy appearance. Rye adds a distinctive spiciness and complexity to beer. Oats
contribute a silky texture and enhanced body to beer. Sorghum is a gluten-free grain that is
used to create
7
beers suitable for individuals with gluten sensitivities. It imparts a slightly sweet and earthy
flavour. Sorghum-based beers can range from light and crisp to dark and malty. Corn and rice
are commonly used in lighter lager styles. Millet and quinoa are gluten-free grains that have
gained attention for their use in specialty and craft beers. Some alternative ingredients come
from the world of fruits and vegetables. Pumpkin, sweet potatoes, and even beets have been
incorporated into beers to create distinct Flavors and colours. These additions often lend a
creative twist to seasonal and experimental brews (Mayer Fantozzi et al.,2016).

These alternatives reflect the creativity and adaptability of the brewing community. Brewers
are constantly exploring new grains, adjuncts, and flavours to craft beers that push the
boundaries of tradition. The use of alternative ingredients in brewing adds diversity to the
beer landscape and invites both brewers and beer enthusiasts to embark on flavour-filled
journeys of experimentation.

1.2 Significance of sorghum and brown rice in brewing:

In the realm of brewing, alternative grains such as sorghum, teff grains, and brown rice have
gained prominence, offering unique flavors and catering to gluten sensitivities and dietary
preferences. Sorghum, a gluten-free option, lends a neutral backdrop to diverse beer styles,
while teff grains, originating from Ethiopia, introduce nutty and earthy notes, particularly
suitable for darker beers. Brown rice, known for its mildness, contributes fermentable sugars,
resulting in clean and refreshing finishes, often found in light lagers and ales. These
alternative grains necessitate enzyme or malted grain additions to compensate for lacking
starch- conversion enzymes during mashing, reflecting the brewing community's commitment
to innovation, inclusivity, and the exploration of new taste dimensions (Thonart, P.et
al.,2012).

The current study focused on the preparation of beer which includes the portions of barley,
sorghum, Teff grains alongside the addition of brown rice. The fermentation process of this
unique beer begins with a meticulous combination of sorghum, teff grains, and barley as the
raw materials.

8
1.3 Nutritional and Dietary Consideration:

As of 2021, the global beer market had been experiencing various trends and shifts. Craft
beer continued to gain popularity, with consumers seeking unique and diverse flavors.
Health- conscious choices influenced the rise of low-alcohol or non-alcoholic beer options.
Additionally, the impact of the COVID-19 pandemic led to changes in consumption patterns.
This leads to catching the consumer preference of healthy beer. Being gluten-free, these beers
are suitable for individuals with gluten sensitivities. Additionally, their lower glycaemic
index might aid in managing blood sugar levels. These alternative grains retain nutrients like
dietary fiber, antioxidants, and polyphenols, contributing to potential heart health and anti-
inflammatory effects. The digestive ease of sorghum and brown rice adds to the appeal.
However, moderation remains key, as excessive alcohol consumption can negate potential
benefits. Consulting a healthcare professional and embracing these beers as part of a balanced
lifestyle is recommended to fully appreciate their healthful attributes while minimizing risks
(Nadlifatin, et al.,2022).

1.4 Characteristics of sorghum and brown rice-derived beers:

Sorghum, with its gluten-free nature and nutty undertones, lays the foundation for an
inclusive beer that caters to those with gluten sensitivities or celiac disease. Barley, a
traditional favorite in brewing, brings more than just enzymatic power to the mix—it infuses
the beer with the familiar malt flavours and aromas that are beloved by many (Bajyana, E., &
Thonart, P.,2012).

Teff grains introduce an intriguing twist with their earthy and slightly sour character, adding
depth to the beer's profile. Meanwhile, brown rice contributes a light body and a neutral
flavour, providing a delicate canvas on which the other ingredients can shine. This diverse
medley of ingredients synergistically melds flavours, scents, and textures, resulting in a brew
that's harmoniously balanced and engagingly complex (Zarnkow, M., & Becker, T.,2014).

The combination of these four elements fosters a dynamic interplay that transcends individual
attributes. The sorghum's nutty essence harmonizes with the barley's maltiness, while the teff
grains' earthiness balances the lightness of the brown rice. This intricate dance of flavours
creates a beer that appeals to a broad spectrum of palates, from those seeking gluten-free
options to those in pursuit of novel taste experiences. As the brewing process unfolds, each
ingredient plays its part in transforming the raw materials into a beverage that's more than the
9
sum of its parts. From mashing to fermentation, the components collaborate to create a
symphony of flavors that tantalize the senses. The end result is a beer that offers a truly
inclusive and captivating drinking experience is an embodiment of the creative possibilities
that arise from blending diverse elements in the world of brewing.

10
 CHAPTER 2

REVIEW OF LITERATURE

11
2. History of Beer:

2.1 Ancient Beginnings:

Beer's history can be traced back to ancient civilizations. The Sumerians of Mesopotamia are
often credited with some of the earliest recorded brewing practices. The "Hymn to Ninkasi,"
a poem from around 1800 BCE (before Christ era), includes instructions for brewing beer and
demonstrates the importance of beer in Sumerian culture. The roots of beer can be traced
back to the dawn of human civilization. Archaeological evidence suggests that brewing
techniques were being utilized as far back as 7,000 to 6,000 BCE in ancient Mesopotamia
(modern-day Iraq). The Sumerians, who inhabited this region, left behind clay tablets with
inscriptions detailing the brewing process and the worship of Ninkasi, the goddess of beer.
These early brews were likely made from barley and water, fermented naturally by wild
yeast.

2.1.1 Beer in Ancient Egypt and Beyond:

Beer continued to hold cultural and social significance as it spread across ancient cultures. In
ancient Egypt, beer was not only a beverage but also an essential part of religious rituals and
daily life. Hieroglyphs on temple walls depicted scenes of beer brewing and consumption.
Moving westward, the Celts and Germanic tribes of Europe had their own variations of beer
made from different grains (Samuel, D. (1996).

2.1.2 Reinventing Brewing Techniques:

The monasteries of medieval Europe played a crucial role in preserving and refining the art of
brewing during the Middle Ages. Monks improved the brewing process by introducing hops
as a natural preservative and flavoring agent, leading to a more stable and flavorful beverage.
This innovation helped to pave the way for modern brewing practices (Stika, H. et al.,2011).

2.1.3 Industrial Revolution and Commercial Brewing:

The Industrial Revolution of the 18th century brought about significant changes in beer
production. The invention of steam engines, improved transportation, and advances in
refrigeration allowed for larger-scale brewing and distribution. This period witnessed the rise

12
of commercial breweries, making beer more accessible to a broader range of consumers.

13
2.1.4 Craft Beer Renaissance:

The latter half of the 20th century saw the emergence of the craft beer movement, marked by
a resurgence of interest in traditional brewing methods and unique flavors. Small-scale,
independent breweries focused on quality, diversity, and experimentation, leading to a vast
array of beer styles that cater to different tastes and preferences.

2.2 Beer in the Modern World:

Today, beer has evolved into an incredibly diverse and dynamic beverage, with styles ranging
from light lagers to complex ales and sour beers. Globalization and cultural exchange have
brought together brewing techniques and Global beer market

The global beer industry continues to be a powerhouse in the beverage sector, with
remarkable market shares and growth projections. As of 2022, the beer market's overall value
stands at a staggering $750 billion.

Global beer market 2016-22 USD

750
710
622
631
619
545
536
521
487

2014 2015 2016 2017 2018 2019 2020 2021 2022

volume

Figure -1 statistical data of global beer market 2016-2022USD

This impressive figure reflects the enduring popularity and widespread consumption of beer
across the world. The industry's adaptability to evolving consumer preferences, coupled with
innovative product offerings, has contributed to its substantial market share. Notably, the
Indian beer market has secured a significant position within this global landscape. In 2022,
the
14
Indian beer market commands a share of $383.6 billion. This remarkable figure underscores
the nation's growing affinity for beer consumption and highlights its contribution to the
global market. With a Compound Annual Growth Rate (CAGR) of 3.88%, the Indian beer
market demonstrates a steady trajectory, indicative of its sustained expansion and consumer
demand. These figures not only showcase the economic significance of the beer industry but
also reflect the cultural and social role that beer plays in various societies.

GR O S S R E V E N U E FO R M I L L I
ON
LITERS (USD)
80 76.2 74.6 75.7
67.1 68.8 69.6
70 64.5
60.2
60 52.2 54.3
50
40
30
20
10
0
2008 2009 2010 2011 2012 2013 2014 2015 2016 2017

Figure -2 Statistical data of gross revenue for 1 million USD

2.3 Noval beers:

In 2020, the worldwide beer market reached a valuation of $605,246.1 million, and it is
anticipated to attain $816,847.7 million by 2030, with a projected compound annual growth
rate (CAGR) of 2.7% from 2021 to 2030. To catch this market the breweries are focussed on
the production of new or novel beer recipes which will expand the beer market and changes
consumer preferences. Additionally, novel beers provide a platform for showcasing local
ingredients, cultural influences, and experimental techniques, ultimately enriching the vibrant
tapestry of the brewing landscape. Novel beers encompass a wide range of experimental
styles that deviate from traditional brewing practices. These can be classified into several
categories based on their unique characteristics and innovative elements:

15
1. Flavor-Infused Beers:

- Fruit Beers: Incorporate real fruits, berries, or citrus to impart natural sweetness and aromas.

- Spice and Herb Beers: Utilize herbs, spices, and botanicals to add complexity and unique
flavors.

2. Hybrid Styles:

- Fruit beers: Combine hoppy bitterness with fruit flavors for a balance of sweet and bitter.

- Coffee Porters: Blend the roasty characteristics of porters with the rich flavors of coffee.

3. Adjunct-Driven Beers:

- Pastry Stouts: Infuse stouts with ingredients like chocolate, vanilla, and lactose to mimic
dessert flavors.

- Smoked Beers: Incorporate smoked malts for a unique smoky aroma and taste.

4. Experimental Yeast Beers:

- Farmhouse Ales: Use unique yeast strains for complex and rustic flavors, often with a
touch of funkiness.

- Kveik Beers: Employ Norwegian yeast strains known for their rapid fermentation and
diverse flavor profiles.

5. Collaboration and Fusion Beers:

- Collaborative Brews: Combine expertise from different breweries, resulting in innovative

and distinct beers.

- Fusion Beers: Blend different beer styles or cultural influences to create entirely new
flavor experiences.

These classifications only scratch the surface of the vast array of novel beers being brewed
today. As brewers continue to experiment and push boundaries, the landscape of novel beers
continues to evolve, offering endless opportunities for creativity and exploration.

However, the current study focussed on the preparation of fusion beers with the use of
sorghum, teff grains, brown rice and the malt. The use of alternative grains like sorghum, teff,
brown rice, and malt in the preparation of beer can have various implications for the final
product.
16
These alternative grains are often used as substitutes for traditional barley malt, especially in
gluten-free beer production or as a way to create unique flavors and profiles.

2.4 Important Raw material used in the preparation of fusion beers:

This study focussed on the preparation of novel or new fusion beer. For this we have selected
the following ingredients. They are Sorghum, teff grains, barley and brown rice. This study
gives brief note about the raw materials used the preparation of fusion beer.

1. Sorghum:

Sorghum (Sorghum bicolor), a versatile cereal crop in the Poaceae family, has gained
prominence in beer production due to its gluten-free nature and unique attributes.

Figure -3 Sorghum grains

Belonging to the monocot class, it offers an alternative for those with celiac disease (De
Palma and Nadal, 2000). With a distinctive nutty flavor, sorghum diversifies the beer market.
However, its limited enzymes challenge starch conversion, necessitating enzyme or adjunct
use (Opiela and Sowiński, 2023). Despite this, sorghum's gluten-free and flavourful qualities
contribute to expanded beer choices and dietary accommodation.

17
 Figure -4 Sorghum plant

2. Teff grains

Teff grains (Eragrostis tef) belong to the Poaceae family, renowned as the grass family.
Rooted in Ethiopia, teff boasts both cultural importance and nutritional value.

Figure-5 Teff plant

In its taxonomy, teff is categorized as a monocotyledonous flowering plant under the

Eragrostis genus. With a gluten-free composition, teff grains have garnered attention in
brewing, lending a distinctive earthy and slightly sour taste to beer. This quality enriches the
beer spectrum by introducing novel flavors. Teff's role as a dietary staple in Ethiopian cuisine
also adds cultural significance to its use in brewing, harmonizing culinary heritage with
beverage innovation (Siliveru, K et al.,.2021).

18
 Figure 6 Teff grains

3. Brown rice

Brown rice (Oryza sativa) finds its place in the Poaceae family, or grass family, within the
plant kingdom. Classified as a monocot flowering plant, brown rice's taxonomy encompasses
the order Poales, emphasizing its significance as a cereal crop. Its versatility is spotlighted in
the brewing industry, where it offers unique advantages for beer production. Unlike
traditional barley malt, brown rice delivers a neutral taste, allowing complementary beer
elements to shine. This gluten-free grain imparts a lighter body and mouthfeel, particularly
appealing for specific beer styles.

Figure -7 Brown rice

19
By utilizing brown rice, brewers tap into innovative possibilities, catering to diverse
consumer preferences. This ingredient's impact on flavor, texture, and dietary needs
highlights its pivotal role in shaping modern brewing trends (Khush, G. S. 2000).

2.5 The traditional fusion beers:

The utilization of alternative grains such as sorghum, rice, and finger millet in beer
production has gained significant attention due to their unique attributes and potential
contributions to the brewing industry. These grains offer diverse flavors, dietary
considerations, and innovative possibilities, expanding the range of beer varieties available to
consumers.

2.5.1. Sorghum Beer:

Sorghum (Sorghum bicolor) stands out as a valuable alternative grain for brewing due to its
gluten-free nature and potential to provide distinct flavors to the final product. Research
reports highlight its biochemical characteristics, including extracts, protein content, and
amino nitrogen, which demonstrate its viability as an alternative substrate for beer brewing in
tropical regions (Owuama et al., 1999).

Figure -8 Redbridge brand sorghum beer

Despite its limited enzymatic content, sorghum's suitability for brewing is supported by
studies focusing on its malting conditions, such as steeping and germination temperatures,
enzymatic activities, and kilning temperatures (Owuama et al., 1999). This research
emphasizes the need for optimization of malting processes to ensure high-quality sorghum
malt.
20
2.5.2 Rice Beer:

Rice (Oryza sativa) has also garnered attention as a potential ingredient for beer production.
Research into malting conditions for different rice cultivars has revealed that specific
conditions lead to optimal diastatic power and reducing sugar content, influencing the quality
of rice malt (Ambindei Wilson & Agwanande et al., 2020).

Figure -9 Dale brand rice beer

Rice malt's lower diastatic power compared to barley and sorghum malt underscores the need
for precise malting conditions to ensure adequate enzymatic activity.
Despite this, rice malt offers a neutral flavor profile that enhances the brewing process by
allowing other beer components to shine (Perretti, G. et al.,2019).

2.5.3 Finger Millet Beer:

The utilization of underutilized crops like finger millet for beer production is an emerging
area of interest. Research explores the impact of variables such as blend ratios, enzyme
concentrations, and slurry ratios on the characteristics of finger millet and barnyard-derived
beers. This experimental approach aims to uncover how underused crops can contribute to
beer production, paving the way for innovative and sustainable brewing practices. The
optimization of these variables can lead to the creation of beers with desired characteristics,
such as alcohol content, pH, and color (Ishrat bano et al., 2015).

21
2.6 Consumer Preferences and Market Trends:

The shift towards using alternative grains in beer production aligns with changing consumer
preferences for diverse and innovative beverage options. Sorghum, rice, and finger millet
offer gluten-free choices that cater to individuals with dietary restrictions. Additionally, the
emergence of non-alcoholic or low-alcohol beer assortments and gluten-free varieties has
driven interest in utilizing these grains for crafting new beer experiences (Adriana et al.,
2021).

2.7 Consumer attitudes towards alternative grain beers:

The utilization of alternative grains such as sorghum, rice, and finger millet in beer
production showcases the dynamic nature of the brewing industry. Each grain brings its
unique attributes, from sorghum's gluten-free nature and distinct flavors to rice's neutral
profile and finger millet's potential as an underutilized resource. While challenges related to
enzymatic activity and malt quality must be addressed, ongoing research and experimentation
are driving the integration of these alternative grains into brewing practices. As consumer
preferences evolve, the utilization of these grains in beer production not only addresses
dietary considerations but also opens up new avenues for creativity and innovation within the
beer market. (Yang, D., & Gao 2022).

2.8 Biochemical process takes place during the preparation of beer:

A series of biochemical processes occur, primarily focusing on fermentation. Here are the
key processes that take place within yeast cells:

1. Glycolysis: The first step in fermentation is glycolysis, which occurs in the cytoplasm of
yeast cells. During glycolysis, glucose and other sugars derived from the grains are broken
down into simpler molecules like pyruvate. This process generates a small amount of ATP
(adenosine triphosphate) and NADH (nicotinamide adenine dinucleotide).

2. Alcohol Fermentation: Yeast, particularly Saccharomyces cerevisiae, is known for its

ability to carry out alcohol fermentation. In this process, pyruvate is converted into ethanol
(alcohol) and carbon dioxide. This is the critical step in beer production, as it produces
alcohol and contributes to the carbonation of the beer.

22
3. CO2 Production: As a result of alcohol fermentation, carbon dioxide (CO2) is released as
a byproduct. In beer production, this CO2 contributes to carbonation and the formation of
bubbles in the beverage.

4. Secondary Metabolites: Yeast also produces various secondary metabolites during

fermentation, including esters and phenols, which contribute to the aroma and flavor profile
of the beer. The specific combination of yeast strains and fermentation conditions can lead to
a wide range of flavor and aroma characteristics in the final beer.

5. Cell Growth and Replication: While yeast primarily undergoes fermentation during beer
production, it also goes through growth and replication phases, especially in the early stages
of fermentation. During these phases, yeast cells multiply to maintain a healthy population.

6. Nutrient Uptake: Yeast cells take up nutrients from the wort, including amino acids,
vitamins, and minerals, which are necessary for their growth and metabolic activities.

2.9 Biochemical reactions inside yeast cells:

The biochemical processes inside yeast cells play a crucial role in converting the sugars and
other compounds derived from sorghum, teff grains, brown rice, and barley into alcohol and
various flavor compounds. The yeast's ability to ferment these grains and convert their sugars
into alcohol is fundamental to the production of beer, while the secondary metabolites
produced by yeast contribute to the beer's unique taste and aroma (Maicas, S. 2020).

Figure -10 Biochemical reactions inside yeast cell

23
2.10 By-products formed during the fermentation process:

During the fermentation process of beer made with sorghum, teff grains, brown rice, and
barley, various by-products are formed as a result of the metabolic activities of yeast and
other microorganisms. These by-products can have a significant impact on the flavor, aroma,
and characteristics of the final beer. Here are some of the key by-products:

1. Alcohol (Ethanol): The primary by product of fermentation is ethanol, also known as

alcohol. Yeast consumes the sugars derived from the grains and converts them into ethanol.
The alcohol content in the beer is a direct result of this process.

2. Carbon Dioxide (CO2): Another significant byproduct of fermentation is carbon dioxide.

Yeast produces CO2 as it converts sugars into alcohol. This carbonation gives the beer its
characteristic effervescence and contributes to the formation of bubbles and head in the beer.

3. Flavor and Aroma Compounds: Yeast metabolism generates a wide range of flavor and
aroma compounds, including esters, phenols, and aldehydes. These compounds contribute to
the beer's unique taste and scent. The specific combination of yeast strain, fermentation
temperature, and grain composition can result in various fruity, spicy, or phenolic notes.

4. Acids: During fermentation, yeast may produce organic acids such as acetic acid and lactic
acid. These acids can influence the beer's acidity and overall flavor profile.

5. Fusel Alcohols: Fusel alcohols, also known as higher alcohols, are produced during
fermentation. These compounds can contribute to the beer's aroma and can impart flavors
ranging from fruity to solvent-like if present in excessive amounts.

6. Diacetyl: Diacetyl is a buttery-flavored compound that is produced by yeast during

fermentation. While it's considered an off-flavor at high levels, low levels of diacetyl can
contribute to a buttery or butterscotch-like note in some beer styles.

7. Glycerol: Glycerol is a non-volatile, sweet-tasting compound produced by yeast. It can

contribute to the beer's mouthfeel and body.

8. Yeast Sediment: As yeast consumes sugars and converts them into alcohol, it settles at the
bottom of the fermentation vessel as sediment. This yeast sediment is a natural byproduct of
fermentation and is often removed or clarified before packaging.

24
The presence and levels of these byproducts can vary depending on factors such as yeast
strain, fermentation temperature, and fermentation time. Brewers carefully manage these
byproducts to achieve the desired flavor, aroma, and overall quality of the beer. Additionally,
some of these byproducts, like yeast sediment, are typically removed or minimized during the
conditioning and packaging phases of beer production (Kamimura, M., & Kaneda, H. 1992).

2.11 Dietary considerations and target demographics:

Beers crafted with sorghum, teff grains, brown rice, and barley offer a versatile array of
options that cater to diverse dietary preferences. Sorghum and teff, being naturally gluten-
free, provide a valuable alternative for individuals with celiac disease or gluten sensitivity.
Brown rice, a key ingredient, allows for the production of light and low-calorie beer styles,
appealing to health-conscious consumers seeking a flavorful yet lighter drinking experience.

The incorporation of alternative grains alongside barley broadens the target demographic,
offering choices for those with specific dietary needs and preferences. Additionally, the
combination of these diverse grains results in a balanced nutritional profile, enriching the
beer with essential nutrients such as vitamins, minerals, and dietary fiber.

Beyond nutritional considerations, the use of sorghum, teff, and brown rice aligns with
sustainability goals, as these grains typically have a smaller ecological footprint compared to
traditional barley. The unique flavors and textures brought by these alternative grains appeal
to craft beer enthusiasts seeking innovative brews, contributing to a rich and flavorful
landscape in the brewing industry.

2.12 Sustainable and Ethical Choices:

The use of alternative grains like sorghum and teff can align with sustainability goals. These
grains often require less water and land compared to barley, contributing to more eco-friendly
beer production. Environmentally conscious consumers who prioritize sustainable and ethical
practices in their purchasing decisions may choose beers made with alternative grains. This
demographic includes those concerned about the ecological impact of their consumption.

25
 CHAPTER 3

MATERIALS AND METHODS

26
Brewing beer is an intricate art that allows for experimentation and innovation, especially
when combining diverse ingredients like sorghum, barley, teff grains, and brown rice. This
unique blend not only contributes to the creation of a distinctive and flavorful beverage but
also addresses a range of dietary preferences.

3.1 Material collection:

Raw materials are procured from local vendor shops. Whereas the teff grains are specifically
collected from the teff powder manufacturing company to ensure the quality and
affordability.

3.2 Materials used:

Sample 1 Sample 2 Sample 3

Sorghum 60g Sorghum 50g Sorghum 40g

Barley 10g Barley 20g Barley 15g

Teff 20 g Teff 10g Teff 30 g

Brown rice 10gr Brown rice 20g Brown rice 15g

Whereas as control sample we have taken traditional barley-based beer which is available in
the market. This control sample have taken with examination and comparison of raw
materials which are used in the process of preparation of beer.

The three beer samples under consideration have been distinguished by a unique blend of raw
materials such as sorghum, barley, teff, and brown rice. However, the other raw materials like
water and co2 may differ according the process flow. The distinct proportions of these
ingredients in each sample contribute to the individual characteristics and flavors of the beers.
This deliberate selection and combination of raw materials showcase the artistry of the
brewing process, allowing enthusiasts to experience a diverse range of flavors and textures in
each distinct beer sample. The careful consideration of ingredient proportions reflects the
brewer's dedication to creating a varied and satisfying drinking experience for consumers.

27
3.3 Brewing Process and Techniques:

Brewing beer with a unique blend of sorghum, teff grains, brown rice, and a touch of barley
involves a meticulous process that combines traditional techniques with innovative
ingredients. In general steps involved in brewing process are has followed by malting,
milling, mashing, extract separation, addition of hops and boiling removal of hops and
precipitates cooling and aeriation fermentation yeast separation from the younger beer ageing
and maturing or all steps in the beer brewing process. Brewing is the process of converting
grain starches to sugar, extracting sugar with water and fermenting it with yeast to produce
lightly carbonated beverage.

3.4 Malt preparation and fermentation steps:

1. Malting:

Malting is the initial step where barley undergoes a series of carefully controlled processes to
activate enzymes necessary for the breakdown of starches and proteins. This procedure
enhances the beer's texture and flavor. However, for sorghum, teff, and brown rice, which
lack the enzymatic resources of barley, the emphasis shifts to exposing their starches through
milling, bypassing the traditional malting process.

2. Steeping:

Barley is first steeped in water at around 12-15℃ for approximately 40-50 hours. This
hydration initiates germination, causing the grain's volume to expand by about 25% and its
moisture content to rise by approximately 45%. During this phase, the husk is fractured by
the emergence of a white root sheath known as chit.

3. Germination:

The germination stage sees the root embryo of barley producing gibberellic acid, a plant
hormone that prompts the synthesis of α-amylase. This enzyme, activated by water and
oxygen, converts starch molecules into sugars that can be metabolized by the embryo. Further
enzymes, such as proteases and glutamates, transform complex sugars and insoluble proteins
into soluble amino acids and glucose. These reactions are collectively termed modification
and intensify as germination progresses.

28
4. Kilning:

The germinated malt, known as green malt, is then subjected to kilning, a process aimed at
drying it to a specific moisture content. This drying process is divided into stages with
varying temperatures. The first stage involves the flow of dry air at around 50 ℃ for lager
malt and 65℃ for ale malt. Subsequent stages involve raising the temperature to remove
progressively bound water, concluding with a final curing stage at temperatures of 75-90℃
for lager malt and 90-105℃ for ale malt. The resulting malt is then cooled and screened to
remove any remaining rootlets.

5. Mashing:

Following kilning, the malt is mixed with water at temperatures between 62-72℃. This
marks the mashing phase, where the enzymatic conversion of starches into fermentable
sugars is completed. The aqueous extract, known as wort, is then separated from the spent
grain.

6. Milling:

Efficient extraction of sugars requires the malt to be milled. While older methods used
manual or animal-powered stone mills, modern brewing employs mechanically driven roller
mills. The mill's design and the gap between rollers are optimized to retain the husk while
breaking down the brittle modified starch into particles.

7. Boiling:

After separation, the wort is transferred to a kettle or copper for boiling. Boiling halts enzyme
activity, extracts bitterness from hops, and eradicates unwanted aromas. Different hop
varieties are chosen for their bitterness and aromatic qualities. During boiling, a fraction of
the hop's alpha acids undergoes isomerization, leading to the formation of iso-α-acids
responsible for the beer's characteristic bitter taste.

8. Heating and Cooling:

The boiling process typically lasts 60-90 minutes. It serves to sterilize the wort, evaporate
undesirable aromas, and precipitate insoluble proteins. These proteins are then separated
using a whirlpool separator. Subsequent to boiling, the clarified wort is cooled, traditionally
in shallow troughs or by trickling down inclined cooling plates. Nowadays, heat exchangers
are employed for this purpose. This stage also involves the controlled addition of oxygen.

29
9. Yeast pitching:

30
Yeast pitching is a critical stage in the art of beer making. It involves the addition of yeast to
the wort, which is the liquid extracted from malted grains after the mashing process. The
Saccharomyces pastorianus (Lager Yeast) yeast strain is employed in present beer making
process to produce lite and crisp beer. This yeast strain is added to wort 0.3kilogram per
hectolitre yielding 10,000,000 cells for milli litre .This addition serves as the ignition for
fermentation, where yeast consumes the sugars in the wort, producing alcohol and carbon
dioxide as byproducts. gravity, and fermentation temperature.

10. Fermentation:

In this crucial stage, the simple sugars present in the wort are converted into alcohol and
carbon dioxide through the process of fermentation. If the beer includes grains, yeast is the
microorganism responsible for this transformation. The temperature is maintained at 15 to
17c and ph which gradually decreases during the process of ferementation. Ultimately the
final product is depend on these two parameters. The other parameters like head space total
air and co2 are also involves in the process of beer making. However the final fermentation is
depend on the yeast cell count. The fermentation is carried out for 7 days in which the OG
(original or initial gravity) come down to certain level in which the OG is not come down so
far after the availability of sugars to yeast cells.

11. Maturation:

This phase follows fermentation and precedes packaging, allowing flavors to meld,
undesirable compounds to dissipate, and overall quality to mature. It refines aromas, settles
yeast and byproducts, and enhances mouthfeel. This step's duration varies based on beer
style, grain composition, and desired flavors. For this unique beer, 7 days of maturation
period is carried out at a temperature of 1 to 3℃ .Maturation ensures that the distinct
attributes of sorghum, teff, and brown rice blend smoothly with barley, resulting in a
balanced and refined final product.

11. Filtration:

This technique eliminates solids, haze-causing particles, and unwanted compounds,

enhancing clarity and quality. For this unique mixture, filtration adapts to each grain's
characteristics. It clarifies the beer by removing particulates and haze. The diatomus earth
powder and a vacuum filtration assemble is used to filter the beer. This filtration [process is
also carried at low temperature such as 3 to 4℃ to ensure the chance of microbial growth.
This process also removes settled yeast and byproducts, leading to a consistent taste.
31
Overall, filtration ensures

32
the final beer is visually appealing, balanced, and free from unwanted elements, showcasing
the distinct qualities of each grain in a well-crafted brew.

12. Pasteurization:

pasteurization is a crucial technique in the brewing industry, especially for unique brews like
sorghum, brown rice, and teff grain-based beers. This method involves slow heating the beer
from room temperature to 62℃ for a 60 to 65 min time period. This process effectively
killing harmful microorganisms while preserving the desired flavors and characteristics of the
beverage. These non-traditional grains can introduce various microorganisms that might
compromise the beer's taste and shelf life. By subjecting the beer to a precisely controlled
burst of heat, the process eliminates unwanted bacteria and yeast, preventing spoilage and
maintaining the integrity of the unique blend of ingredients.

1. Steeping

2. Germination

3. Kilning
33
 4. Milling

5. Boiling

6. Hops Addition & Wort boiling

7. Fermentation

34
 8. Filtration

9. Bottling

10. Pasteurization

11. Packing

Flow diagram of beer preparation

35
Each of these executed steps contributes to the final character of the beer. The unique blend
of sorghum, teff grains, brown rice, and a touch of barley ensures a distinct flavor profile
while accommodating dietary preferences.

3.5 Analysis methods:

S.no Parameter Method

1. Ethyl Alcohol Pycnometer or Hydrometer method
2. Apparent extract By SOP of Apparent extract
3. PH PH meter
4. Carbohydrates Anthrone method
5. Protein Biuret Metod
6. Iron Atomic absorption spectrometry
7. Real Extract By SOP of Real extract

3.5.1 Determination of Ethyl Alcohol Content - Pycnometer Method or

Hydrometer Method:

Principle:

Pycnometer Method or Hydrometer Method (after distillation)-Specific gravity of the

alcoholic beverages can be determined. The method is applicable to all alcoholic beverages.
Principle It is determined by distilling the alcoholic beverage and measuring the specific
gravity of the distillate. Sp. gravity Vs Alcohol percent.

Apparatus:

2. Distillation Unit: Distillation flask of 500 mL capacity is connected to water cooled

condenser and the tip of the condenser is extended through a glass tube with a bulb by means
of standard B14 joint. The other end of the glass tube should reach the bottom of the receiver
flask.

3. Pycnometer: 50 mL capacity/ SG Hydrometer, Short range (0.96 – 1.00).

4. Thermometer: 0-100 °C

5. Volumetric flask: 200 mL capacity

36
Procedure:

1. Transfer exactly 200 mL of alcoholic drink into a 500 mL distillation flask containing
about 25 mL of distilled water and a few pieces of pumice stone.
2. Distil the contents in about 35 min and collect the distillate in a 200 mL volumetric flask till
the volume almost reaches the mark.
3. Bring the distillate to room temperature 20 °C and make up to volume with distilled
water and mix thoroughly. Find out the specific gravity of the distillate as follows.

4. Take a clean and dry pycnometer and weigh it empty along with the stopper at 20 °C (W).
5. Fill it with the liquor sample distillate to the brim and insert the stopper gently.

6. Wipe the Liquid that spills out using water absorbing filter paper and weigh at 20 °C(W1).
7. Next remove the liquor sample distillate and wash it with distilled water. 8. Fill the
pycnometer with distilled water in the same manner as described above and at 20 °C
take the weight (W2).

Calculation:

Specific gravity = 𝑊1−𝑊2

𝑊2−𝑊
W: Weight of Empty Pycnometer

W1: Weight of Empty Pycnometer with liquor sample

W2: Weight of Empty Pycnometer with water

% Alcohol (v/v) = 8610.6 – (16584× SG) + (7973.3 × SG 2)

3.5.1 Determination of Apparent extract:

The apparent extract is refereed as original or final gravity of fermented beer. This AE greatly
effect the taste and flavour of the beer.

Principle: Apparent extract in beer refers to the concentration of dissolved solids in the
liquid, primarily consisting of sugars and other non-volatile compounds that contribute to the

37
 beer's flavour, body, and overall composition.

Calculation:

AE = (ABV x 2.0665 + RE) x 100

(ABV x 1.0665 + 100)

Where ABV is alcohol by volume

RE is real extract.

3.5.2 Determination of pH by pH meter:

Estimating the pH of beer is a critical aspect of quality control, as it directly influences flavor,
stability, and overall consumer experience. Using a pH meter for accurate measurement is a
common and efficient method.

Procedure:

The procedure for estimating the pH of beer using a pH meter involves collecting a room-
temperature beer sample, calibrating the pH meter with standard buffer solutions, and
immersing the electrode for a stable reading. Brewers record the pH value and compare it to
acceptable ranges for the beer.

3.5.3 Determination of real extract of beer:

Real extract in beer refers to the actual concentration of dissolved solids, primarily sugars and other
non-volatile components, present in the final brewed product. Real extract provides a more accurate
representation of the beer's true composition, taking into account both the original sugars from the
ingredients and the sugars that have been converted into alcohol during fermentation.
Calculation:
RE = (0.198 x OG) + (0.8052 x AE)
Where OG original gravity of wort
AE is the apparent extract of final fermented beer

3.5.4 Determination of carbohydrates by Anthrone method:

Carbohydrates undergo initial hydrolysis into simple sugars through the use of dilute
38
hydrochloric acid. In a heated acidic environment, glucose undergoes dehydration, resulting
in the formation of hydroxymethyl furfural. This compound, when combined with anthrone,
produces a green-colored product with an absorption peak at 630 nm.

Sample Preparation

1. Take 100 mL of alcoholic beverage and remove alcohol completely by distillation on water
bath at 80 °C. Note down the weight (A mg) of the residue

2. Weigh 100 mg of the residue into a boiling tube.

3. Hydrolyze by keeping it in a boiling water bath for three hours with 5 mL of 2.5 N HCI
and cool to room temperature.

4. Neutralize it with solid sodium carbonate until the effervescence ceases.

5. Make up the volume to 100 mL and centrifuge.

6. Collect the supernatant and take 0.5 and 1 mL for analysis as test sample.

Method of analysis

1. Prepare the standards by taking 0, 0.2, 0.4, 0.6, 0.8 and 1 mL of the working standard
glucose solution. ‗0‘ serves as blank.

2. Make up the volume to 1 mL in all the tubes including the sample tubes by adding distilled
water.

3. Then add 4 mL of anthrone reagent.

4. Heat for eight minutes in a boiling water bath.

5. Cool rapidly to room temperature and make upto 5 mL with distilled water

6. Read the green to dark green colour at 630 nm.

7. Draw a standard graph by plotting concentration of the standard on the X-axis versus
absorbance on the Y-axis. 8. From the graph calculate the amount of carbohydrate present in
the sample tube.

Calculation:

Amount of carbohydrate present in 100 mg of the sample residue (B) = (mg of glucose ÷
39
Volumeof test sample) × 100 Amount of carbohydrate present in 100 mL of the alcoholic
beverage = B × A 100.

3.5.5 Estimation of protein by biuret method:

The biuret method is based on the reaction of peptide bonds in proteins with copper ions. The
copper ions in the biuret reagent form a complex with the peptide bonds, resulting in a colour
change from blue to violet. The intensity of the colour is directly proportional to the
concentration of proteins in the sample, allowing for their estimation.

Reagents required:

Biuret reagent: dissolve 3gm of CuSO4, 7gm of sodium potassium tartrate in 500ml of 0.2N
NaOH solution to this add Sm of KI and make the volume to 1000ml with 0.2N NaOH.

Standard protein: dissolve 500 mg of protein (Bovine serum albumin) in distilled water. Take
it in a volumetric flask and make the volume to 100ml this gives protein
concentration of 5mg/ml.

Procedure:

To determine the protein concentration in a sample, a calibration curve is created using

standard solutions of known protein concentrations. The sample is mixed with biuret reagent,
and after allowing for colour development, the absorbance of the sample and a blank is
measured at 540 nm. A calibration curve is prepared by plotting absorbance values against
protein concentrations. By extrapolating the sample's absorbance value from the calibration
curve, the protein concentration can be determined accurately.

3.5.6 Estimation of iron in beer:

Atomic absorption Spectrophotometric (AAS) method for determination of Iron present in

alcoholic beverages. The beer samples are aspirated into AAS flame and absorbance are
measured for Iron and compared with absorbance of standard readings.

40
Apparatus:

Acetylene Ultra-pure grade, Nitrogen – Ultra pure grade, distilled Water, and Iron SRM (100
µg/mL) traceable to NIST, Alcohol- distilled.

Preparation of reagents: Preparation of Cu / Fe working standard solutions: 1. Take suitable

aliquots from Copper / Iron SRM to prepare 0.25, 0.50 and 1.00 µg/mL Cu/Fe solutions and
make up to known volume with 1N HNO3.

Procedure:

1. Follow operating instructions of manufacturer for the selection of optimum gas flow,
wavelength settings and beam alignment.

2. In case of clear samples direct injection of the liquor sample filtered through 0.45 µm to
AAS may be done to determine the quantity of copper present in the sample.

3. In case of samples having high residues, it is not advisable to inject 0.45 µm Millipore-
filtered sample, since clogging of the AAS burner head is encountered. Hence wet ashing is
preferred.

4. Aspirate the blank into the AAS flame and set the instrument for zero absorbance.

5. Aspirate the Cu/Fe Std. solutions sequentially for absorbance data acquisition.

6. Now aspirate a) the liquor sample directly or b) nitric acid digested wine sample solution
into AAS flame to record the absorbance and in turn note down the displayed concentration
of Cu/Fe in µg.

7. Calculate the concentration in the test sample involving the dilutions made.

Calculation:

Iron content in wine (in µg/mL or mg/L) = Reading in µg displayed × Dilution

Volume of sample

41
 CHAPTER 4

RESULT AND DISCUSSION

42
4.1 Chemical composition of beer:

The chemical composition of beer is a complex interplay of various components that

contribute to its flavor, aroma, appearance, and overall quality. Water serves as the primary
ingredient, influencing the beer's mineral content and pH level. Malted barley provides sugars
for fermentation, yielding alcohol and carbon dioxide. Hops offer bitterness, aroma, and
microbial stability. Yeast transforms sugars into alcohol and produces a range of flavors and
aromas. Additionally, trace elements, proteins, lipids, and other compounds impact the beer's
mouthfeel and stability. Understanding this composition is essential for brewers to create
diverse beer styles and consistently deliver enjoyable experiences to enthusiasts.

The chemical composition of the prepared beer is compared with the traditional barley based
beer. However the chemical composition of beer is not displayed in the market beer. We have
taken the chemical composition of control beer sample from the lab of crown breweries india
pvt ltd.

before checking the chemical composition of beer, primarley the beer samples need to
decarbonated in order to elemenate the inaccurate results. this is because the co2 may
interfere with the other components of beer and gives inaccurate results. The beer samples
were treated in an ultrasonic bath at 80kHz for 30 minutes. This removed CO2, confirmed by
the vanishing foam. This step ensured accurate testing of the beer's composition, free from
CO2 interference.

1. Apperent extract:

Apparent extract is a crucial parameter in the brewing process as it helps brewers monitor the
fermentation progress and calculate important metrics like alcohol content and original
gravity. By comparing the apparent extract before and after fermentation, brewers can
determine how much sugar has been converted into alcohol, providing insights into the beer's
fermentation efficiency and final characteristics. The apperent extracted was measured by
introducing the degassed sample into the instrument called alocolyser. It showed the value
that the prepared beer contains 2.09 of dissoloved solids present in the beer. Although it is
slight higher side than the regular barley based beer, this is because the presence of higher
carbohydrate content ans lesser maltase enzyme.

The apparent extract of control beer is reported to be at 1.7, falling within the ideal range for
this parameter in beer production. However, the prepared beer sample deviates from this
43
optimal value, registering at 2.09. The higher than desired apparent extract can be attributed
to the presence of non-fermentable sugars derived from the inclusion of sorghum and teff
grains in the brewing process. These grains contribute additional sugars that resist
fermentation, impacting the final apparent extract of the beer. This observation highlights the
need for careful consideration and adjustment of ingredient ratios to achieve the desired
balance in beer formulations, ensuring optimal fermentation and a final product that aligns
with industry standards.

2. Real extract:

The real extract is consider to be the total soluble proteins, fats, and non fewrmentable sugars.
This measurement is valuable for determining the beer's overall body, residual sweetness, and
potential for masking or enhancing flavors. The real extract is found be 4.01 in crafted
sorghum teff beer. This refers to overall dissolved present in the beer before fermentation.

The analysis of the real extract in the control beer reveals a concentration of 3.62, falling
within the recommended ideal range for this parameter in beer production. However, upon
examination of the prepared beer sample, a slightly elevated level of 4.01 is observed,
surpassing the ideal range. This discrepancy can be attributed to the presence of used in the
brewing process. The interaction of insoluble proteins and polyphenols derived from sorghum
and teff grains may have contributed to a higher real extract value, potentially influencing the
overall quality and characteristics of the beer

3. Alcohol content:

The alcohol is the primary by product generated during the fermentation which is carried out
by the yeast metabolism. The yeast converts the sugars into ethanol and carbon dioxide. The
percentage of ethanol is indirectly propotional to the percentage of dissolvrd solids in the
beer. It means when the fermentation is carried out the specific gravity is fall down gradually.
Usually the light beer contains approximately 4-5% of ethanol, whereas the mild beer and
strong beer contains 6-7.5% and 7.5to 11% of ethanol in the final beer. The current prepared
is beer is comes under the category of mild beer though it contains 5.66 of ethanol. So this is
found to be fit for human consumption.

44
4. Ph:

The importance of pH in beer preparation cannot be overstated, as it plays a crucial role in

determining the flavor, aroma, and overall quality of the final brew. In the case of prepared
sorghum incorporated teff beer, achieving a pH of 3.89 is particularly significant. This
slightly acidic pH level not only contributes to the beer's refreshing tartness but also serves as
a key factor in inhibiting the growth of harmful microorganisms, ensuring the beer's stability
and safety.

Upon comparision of ph level of control beer and prepared there is similarity in values in
which both beers having ph of 3.81 and 3.89. this ph is depend on the activity of yeast during
fermentation and availability of fermentable sugars.

5. Carbohydrates:

The crafted beer sample contains approximately 22.8gms of carbohydrates. Usually, the
control beer contains only 12 to 18gms of carbohydrate. The increase in carbohydrate content
in the present crafted beer is because of complex starch molecules which were unable to
utilized by yeast cells. And also, the sorghum which is having high carbohydrate content
result in the increase in the overall carbohydrate content in the beer.

6. Proteins:

Beer typically contains a relatively low amount of protein compared to other beverages and
food products. The protein content in beer primarily comes from the grains used in the
brewing process, such as barley, wheat, sorghum, teff grains, or rice. These grains contain
proteins that can contribute to the overall composition of the beer. However, during the
brewing process, most of the proteins are removed or precipitated, and the final beer usually
contains only trace amounts of protein. This is why beer is generally considered a low-protein
beverage. The amount of protein content in less than 0.62 gm per 100ml of beer. The control
exhibit the protein content of 0.58gm.

The present prepared beer also noted slight high amount of protein. It contains 1.4 gms of
proteins. The most of the protein content is derived from the teff grains which is in rich in

45
proteins. But the presence of protein may effect the quality of final beer. And it brings
haziness to beer.

7. Iron:

Beer typically contains very low levels of iron. This is primarily because the ingredients used
in brewing, such as malted barley, hops, yeast, and water, are not significant sources of iron.
The brewing process itself does not introduce substantial amounts of iron into the final
product. Although the iron content of beer can be influenced by the iron levels in the water
used for brewing and the equipment employed in the process, these levels remain generally
low. Consequently, beer is not a substantial source of dietary iron.

There is 1.24ppm of iron was found in the prepared beer sample. The iron content in the
sample is slightly higher side than the traditional barly beer. Usually the control traditional
beer consists of 0.98ppm of iron. This is because the raw materials which we used in the
preparation of beer are rich in iron content. This brings the higher iron content in the beer
sample. These results were tested and given by the Patanjali food & herbal park laboratory,
Haridwar.

Chemical composition of beer

1.40.%0,124%.%,009%, 6%
4.40%, 12%

5.67%, 15%

22.80%, 63%

ae re alc CHO pr iron

Figure 11 Schematic diagram of % chemical components of beer

46
 Components Percentage per 100 ml

Carbohydrates 22.8 gm

Proteins 1.4 gm

Apparent Extract 2.09 P

ͦ

Real extract 4.01 P

ͦ

Alcohol content 5.66 ABV(alcohol by volume)

Iron 1.24 ppm

Table -1 Nutritional information of prepared beer

Components Percentage per 100 ml

Carbohydrates 12-18 gm

Proteins 0.58 gm

Apparent Extract 1.7 P

ͦ

Real extract 3.62 P

ͦ

Alcohol content 5 - 6 ABV(alcohol by volume)

Iron 0.98 ppm

Table -2 Nutritional information of control beer

47
4.2 Flavour profiling:

A beer crafted with a blend of sorghum, teff grains, brown rice, and barley offers a distinctive
and unique flavor profile shaped by the diverse characteristics of its ingredients. Barley
contributes traditional malt sweetness establishing a solid foundation. Sorghum and teff
introduce grainy and nutty flavors. sorghum adding grainy and teff providing subtle nuttiness
flavour. Brown rice imparts a clean, neutral quality, balancing other flavors for a crisp brew.
Fermentation produces fruity esters, and hop choices influence bitterness and aromas.
Achieving an overall balance is key, ensuring malt sweetness, hop bitterness, and unique
grain characteristics harmonize seamlessly.

4.3 Sensory analysis and comparison with traditional barley-based beers:

The sensory analysis of our beer, crafted with a blend of sorghum, brown rice, teff grains, and
barley, reveals a dense of flavors. Compared to traditional barley-based beers. The sorghum
brings a subtle, almost floral note, while the brown rice contributes a delicate smoothness.
Teff grains add a layer of complexity with their mildly nutty profile, seamlessly integrated
into the overall taste. In contrast to traditional barley-based beers, this beer provides a gluten-
free option that doesn't compromise on flavor. For this sensory evaluation study, we have chosen
10 panel members who are trained in beer flavor profile. The Ram kumar, Shivaraj, Akhiles kumar,
Rajeev, Venkat, Arun kumar, shiva kumar, Somaiah, Keshav, Vijay kumar. The sensory panelists
voted the sorghum brown rice beer because of its unique flavour profile, whereas the few
panelists chosen conventional beer for its mouthfeel and plain texture. Out of 10 panelists 7
panelists liked this unique beer.

Beer sensory evaluation relies on a specialized sensory analysis table, guiding tasters through
a systematic assessment of appearance, aroma, flavor, mouthfeel, and overall impression.
This structured approach ensures a thorough examination of the beer's characteristics,
facilitating consistent and precise analysis.

The score reveals how the prepared beer tastes. Usually, the score would be given from 1 to
10. Highest number suggests high acceptability and low number denotes the low
acceptability.

48
 SENSORY ANALYSIS SCORE CARD

Name of the sample:

Name of the panel member:
Gender:
Age:
Faculty:

Sensory Control SR-1 SR-2 SR-3 SR-4

attributes sample
Appearance

Colour

Texture

Flavour

Taste

Other
attributes

Hedonic scale reading:

9. Like extremely, 8. Like very much, 7. Like moderately, 6. Like slightly, 5. Neither like or
dislike, 4. Dislike slightly, 3. Dislike moderately, 2. Dislike very much, 1. Dislike extremely.

Any other comments:

Table 3 sensory score card

49
 Sensory appearance colour flavour taste Overall acceptance
attributes
control sample 7.9±1.11 8.7±0.40 8.3±0.37 8.1±0.32 8.25±0.34

SR-1 8.5±0.54 8.2±0.51 8.0±0.67 7.66±0.60 8.09±0.37

SR-2 8.0±0.51 8.41±0.44 8.25±0.24 7.83±0.51 8.12±0.25

SR-3 8.5±1.08 7.6±0.60 7.7±0.67 7.5±0.37 7.85±0.45

The values are expressed as a mean ± SD of the sensory analysis score of different
participants.
Table 4 Standard deviation table of sensory evaluation of beer

4.4 Shelf life study :

In a recent shelf life study comparing prepared sorghum and teff-infused beer to traditional
barley-based beer, it was discovered that the prepared beer have a shorter shelf life. The
flavor profile of the sorghum and teff-infused beer also showed changes in terms of odour
and taste comparison to its barley based beer. Despite these variations and finding the both
sampled beers doesn’t showed any noticeable colour variation and haziness. This suggests
that the prepared sorghum and teff-infused beer may have a reduced shelf life and altered
flavor, their visual characteristics remain consistent with the traditional barley-based beer.
There are several reasons behind the shorter shelf life of prepared beer when compared to
markrt beer. The presence of high amout dissolved oxygen n beer may lead to oxidation of
beer results in off flavoured beer.
The another reason is that the packaging condition also greatly effect the shelf life of beer.
The compressed Co2 in beer will help in prevention of oxidation reaction as well as
protecting the beer structure and flavour. Whereas during packing of prepared beer doesn’t
contain enough Co2 for limiting oxidation reaction.

4.5 Off flovours in beer:

The data given by the trained panalists shows that the present beer sample contains
some off flavour caharcteristics. These flavours may effect the flavour profile of beer
and some off flavours give unpleasant flavour to beer. Lets have a look on each off
floavour found in our beer sample.

50
 1. diacetyl:

Out of 10 panalists 8 panalists found buttery flavour in prepared beer sample. This is
because the presence of diacetyl which is generated during the fermentation process
aids by the yeast mechanism. Where as only 3 panalists observed light diacetyl flavour
in controlled beer. The amount of dicetyl present in the beer is usually determined by
the Gas chromatography technique. The presence of diacetyl leads to the lower shelf
life of beer.

2. Acetaldehyde:

This flavour represents the incomplete fermentation or oxidation of beer. Approximately 9

panalists found that the prepared beer is slightly oxidised due to the inappropriate measures
taken in some procedure. This is also leads to instability of beer. Usually, the acetaldehyde
flavour is identified by the wood smell or wet cardboard smell expels after immediate
opening of the bottle.

3. other:

Few of the panalists found phenolic and sulphatic flavours in the beer. This is may be
due to the wort boiling temperature and ph. However, most of the panalists doesn’t
find these off flavours in the beer.

4.6 Scalability:

To scale beer production with sorghum, teff, brown rice, and barley, breweries must
secure reliable grain sources and manage proportions for cost-effectiveness. Investing
in specialized processing equipment, particularly for milling and malting, ensures
efficiency and quality. Rigorous quality control is imperative to maintain taste
consistency and brand reputation. Aligning scalability with market demand,
especially in the trend toward alternative beverages, is crucial. This holistic approach
enables breweries to expand while delivering high-quality, innovative crafted beers
that meet consumer preferences.

4.7 Sustainability Considerations:

51
 Brewing with sorghum, brown rice, teff, and barley enhances resource efficiency, as
these alternative grains often demand less water and have a lower environmental
impact than barley alone, aligning with sustainability goals. Local sourcing from
nearby farmers not only reduces transportation emissions but also bolsters the local
economy. Sustainable practices, such as repurposing spent grains and utilizing
anaerobic digestion for waste conversion, contribute to waste reduction. Prioritizing
eco-friendly packaging and distribution methods, alongside optimizing transportation
routes, minimizes the carbon footprint of the final product. Implementing energy-
efficient brewing processes and incorporating renewable energy sources further
diminishes the environmental impact of production.

The production scalability and sustainability of beer made with sorghum, brown rice,
teff grains, and barley depend on a combination of factors, including sourcing,
processing, quality control, market demand, and environmentally conscious practices.
Striking a balance between meeting demand and minimizing environmental impact is
key to the successful and sustainable growth of this unique brewing approach.

4.8 Challenges in the production of multigrain based beer:

Producing beer with a blend of sorghum, teff grains, brown rice, and barley presents
several unique challenges for brewers. These challenges can span various aspects of
the brewing process, from ingredient handling to flavor profiles. Here are some of the
key challenges:

1. Milling and Mashing:

- Differing Grind Sizes: Sorghum and teff grains often have different grind sizes
compared to barley and brown rice, which can complicate the milling and mashing
process. Achieving a consistent mash texture can be challenging.

2. Enzymatic Conversion:

Sorghum and teff lack the enzymes found in barley necessary for converting starches
into fermentable sugars during mashing. Brewers may need to add external enzymes
or utilize malted barley to assist with this conversion.

52
3. Flavor Profile:
- Distinct Flavors: Sorghum and teff contribute unique flavors that can be
challenging to balance with the more neutral profiles of barley and brown rice.
Achieving a harmonious flavor can require extensive experimentation.

4. Yield and Efficiency:

- Lower Yield: Sorghum and teff typically yield fewer fermentable sugars
compared to barley, potentially resulting in lower alcohol content and efficiency in
the brewing process.

5. Gluten-Free Challenges:

- Viscosity and Texture: Gluten-free grains like sorghum and teff can create a
thicker and more viscous wort, which can affect the brewing process and may
necessitate adjustments in equipment and procedures.

6. Ingredient Availability:

- Sourcing Challenges: Finding consistent and high-quality sources for sorghum,

teff, and brown rice can be more challenging than sourcing barley, especially for
large-scale production.

7. Market Acceptance:

- Consumer Perceptions: Some consumers may have preconceptions about the taste
and quality of gluten-free or alternative grain beers, which can affect market
acceptance and demand.

8. Cost Considerations:

Alternative grains can be more expensive than barley, impacting the cost of
production. Breweries need to carefully manage these costs while remaining
competitive in the market.

Addressing these challenges requires expertise, experimentation, and innovation in

brewing techniques, ingredient sourcing, and quality control. While alternative grain
beers offer unique flavors and cater to specific dietary preferences, overcoming these
hurdles is essential for successful production and market acceptance.

53
4.9 Success stories of breweries using sorghum and brown rice:
1. Redbridge Sorghum Beer:

Introduced by Anheuser-Busch in 2004, Redbridge Sorghum Beer stands out as a

pioneering gluten-free creation. Crafted meticulously from sorghum, rice, and hops, it
caters to individuals with gluten sensitivities. Marketed as a healthier choice,
Redbridge's gluten-free status, achieved by excluding barley and wheat, addresses
dietary concerns while offering a slightly sweet and refreshing alternative to
traditional beers.

2. Bard's Tale Beer:

Founded in 2018 by two celiac patients, Kevin and Craig, Bard's Tale Beer is a
testament to innovation in gluten-free brewing. Frustrated by the limited options for
those with gluten sensitivities, they created a 100% gluten-free sorghum beer. Their
venture not only met the needs of the celiac community but resonated with a broader
audience seeking alternative brewing experiences.

3. Tweason'ale by Dogfish Head Brewery:

Known for innovation, Dogfish Head Brewery introduced Tweason'ale, a sorghum-

based seasonal beer. Well-received by both the gluten-sensitive community and craft
beer enthusiasts, this gluten-free option from a renowned craft brewery demonstrates
that quality and flavor can be maintained in gluten-free brewing, challenging
preconceptions about gluten-free beer.

4. Sprecher Brewing Company:

Sprecher Brewing Company offers Shakparo Ale, a gluten-free beer brewed with
sorghum and millet. This brewery has gained a reputation for producing flavorful
gluten-free options, contributing to the diverse landscape of gluten-free brewing.

5. Green's Brewery (Belgium):

Based in Belgium, Green's Brewery produces a range of gluten-free and sorghum-

based beers, including amber ales and tripels. Internationally acclaimed, their
offerings cater to diverse tastes, showcasing the global appeal of sorghum-based beers

54
and the brewery's commitment to quality in the gluten-free brewing space.

4.10 challenges and considerations:

The production of beer with the infusion of sorghum, teff grains, brown rice, and
barley introduces both exciting opportunities and complex challenges for breweries,
spanning from production processes to marketing strategies and consumer behavior.

In the production phase, one of the primary challenges lies in sourcing these
alternative grains consistently and of high quality. Craft breweries, in particular, may
struggle to secure a reliable supply. Milling and mashing techniques need to be
adapted to accommodate the unique characteristics of these grains, which differ
significantly from traditional barley. Additionally, the absence of natural enzymes in
sorghum and teff requires brewers to incorporate external enzymes to facilitate the
conversion of starches to sugars during mashing. Achieving a consistent and desired
flavor profile can be challenging due to variations in grain quality and inherent flavor
strength. For those breweries targeting gluten-sensitive consumers, maintaining a
gluten-free production environment is paramount and necessitates rigorous cross-
contamination prevention measures.

Moving beyond production, marketing and consumer behavior present a distinct set
of considerations. Consumer education and awareness are crucial, as many may be
unfamiliar with these alternative grains and require information about their unique
characteristics and benefits. Meeting regulatory requirements for gluten-free labeling,
where applicable, is essential to build trust with consumers. Pricing can also be a
challenge, as alternative grain- based beers may be more expensive to produce,
potentially leading to higher retail prices. Convincing consumers of the value
proposition and the distinctiveness of these brews is a marketing hurdle.

55
CHAPTER 5
CONCLUSION

56
5.1 Summarizing the impact of sorghum and brown rice on beer
development:

In conclusion, the utilization of sorghum, teff grains, and brown rice in beer development has
ushered in a new era of diversity and innovation within the brewing industry. These
alternative grains have not only expanded the range of flavors and textures available to
brewers but have also addressed important issues such as gluten intolerance and
sustainability. Sorghum, with its drought-resistant qualities, has the potential to mitigate the
impact of climate change on barley production. Teff grains, rich in nutrients, offer a unique
flavor profile and nutritional benefits. Brown rice, with its mild taste, has provided a canvas
for creative brewing experimentation.

Moreover, the incorporation of these grains has made beer more inclusive, allowing
individuals with gluten sensitivities to enjoy the beverage. This shift towards inclusivity has
not only broadened the consumer base but also reinforced the industry's commitment to
catering to diverse tastes and dietary requirements.

As we look ahead, it is clear that sorghum, teff grains, and brown rice will continue to play a
significant role in shaping the beer landscape. The ongoing exploration of these alternative
grains promises further innovation in brewing techniques, flavor profiles, and sustainability
practices. In doing so, they contribute to the ongoing evolution of the beer industry, ensuring
its adaptability in the face of changing consumer preferences and environmental challenges.
Ultimately, the impact of these grains on beer development extends beyond the brew kettle,
symbolizing the industry's resilience and dedication to embracing new ingredients and ideas.

5.2 Reflecting on the significance of dietary inclusivity and flavor diversity:

Reflecting on the significance of dietary inclusivity and flavor diversity in the context of beer
developed with sorghum, brown rice, and teff grains underscores a fundamental
transformation in the brewing industry. This evolution not only celebrates the importance of
catering to a wide range of dietary needs, including gluten sensitivities, but also embraces the
rich tapestry of flavors that these alternative grains bring to the brew. By prioritizing
inclusivity, brewers have opened the door to a broader consumer base, fostering a sense of
belonging for individuals who might have felt excluded from the beer-drinking experience.
Simultaneously, the infusion of sorghum's earthy sweetness, teff's nutty richness, and brown
rice's mild undertones into the
57
beer world offers a myriad of taste experiences, challenging the traditional notions of what
beer can be. This synergy between dietary inclusivity and flavor diversity not only enhances
the beer landscape but also symbolizes the industry's commitment to innovation,
sustainability, and meeting the evolving preferences of a diverse global audience.

5.3 Speculating on the trajectory of alternative grain-based beers in the

beverage industry:

Speculating on the trajectory of alternative grain-based beers in the beverage industry, it

becomes evident that these innovative brews are poised for continued growth and influence.
As consumers increasingly seek diverse flavor experiences and dietary inclusivity, the
demand for sorghum, teff grains, and brown rice-based beers is expected to rise. These
alternative grains not only provide unique taste profiles but also cater to the growing
population of individuals with gluten sensitivities, aligning perfectly with the trends of
health-conscious and environmentally aware consumers. Moreover, the sustainable and
drought-resistant nature of grains like sorghum underscores their potential to address
challenges posed by climate change. As craft brewers and large-scale breweries alike
experiment with these grains, we can anticipate a wave of new and exciting beer varieties
entering the market. In this evolving landscape, alternative grain-based beers will not only
remain a symbol of innovation but also represent a more inclusive, sustainable, and adaptable
future for the beverage industry.

Consumer preferences vary widely, with some seeking gluten-free options and unique flavor
experiences, while others may resist change and prefer traditional barley-based beers.
Breweries must understand and accommodate these diverse preferences effectively.
Moreover, they face competition not only from traditional beer varieties but also from other
specialty brews, necessitating effective differentiation and positioning in the market.
Additionally, breweries need to authentically communicate their sustainability efforts,
aligning their brand values with the eco-conscious sentiments of certain consumer segments.

In conclusion, the incorporation of sorghum, teff grains, brown rice, and barley into beer
production represents a dynamic shift in the brewing industry. Navigating the challenges
involved in both production and marketing while considering diverse consumer preferences is
crucial for breweries to create innovative, inclusive, and sustainable beer offerings that
resonate with an evolving and discerning consumer base.

58
5.4 Conclusion:

In conclusion, the development of beer with the infusion of sorghum, teff grains, and brown
rice has ushered in a transformative era in the brewing industry. These alternative grains have
not only expanded the palate of flavors available to beer enthusiasts but also addressed
crucial issues of dietary inclusivity and sustainability.

Through their distinct flavor profiles, sorghum, teff grains, and brown rice have pushed the
boundaries of what beer can be. From sorghum's earthy sweetness to teff's nutty richness and
brown rice's mild undertones, these grains have added a wealth of diversity to the beer
landscape, captivating taste buds and challenging conventions. Equally important is the role
these grains have played in enhancing dietary inclusivity. By offering gluten-free options,
they have made beer more accessible to individuals with sensitivities, ensuring that no one is
left out from enjoying this beloved beverage. Moreover, the sustainable and drought-resistant
qualities of these grains contribute to the brewing industry's commitment to environmental
responsibility, addressing issues like water scarcity and climate change. Looking ahead, the
trajectory of beer development with these alternative grains appears promising. It symbolizes
an industry that continually adapts to changing consumer preferences, embraces innovation,
and strives for inclusivity and sustainability. As consumers seek new taste experiences and
more responsible choices, the infusion of sorghum, teff grains, and brown rice into beer
production represents not just a trend but a meaningful and enduring shift in the brewing
landscape.

59
References:
1. Abewa, A., Adgo, E., Yitaferu, B., Alemayehu, G., Assefa, K., Solomon, J. K., &
Payne, W. (2019). Teff grain physical and chemical quality responses to soil
physicochemical properties and the environment. Agronomy, 9(6), 283.
2. Agu, R. C. (1995). Comparative study of experimental beers brewed from millet,
sorghum and barley malts. Process Biochemistry, 30(4), 311-315.
3. Awulachew, M. T. (2020). Teff (Eragrostis Abyssinica) and teff based fermented
cereals. Journal of Health and Environmental Research, 6(1), 1-9.
4. Barretto, R., Buenavista, R. M., Rivera, J. L., Wang, S., Prasad, P. V., & Siliveru, K.
(2021). Teff (Eragrostis tef) processing, utilization and future opportunities: a review.
International Journal of Food Science & Technology, 56(7), 3125-3137.

5. Barretto, R., Buenavista, R. M., Rivera, J. L., Wang, S., Prasad, P. V., & Siliveru, K.
(2021). Teff (Eragrostis tef) processing, utilization and future opportunities: a
review. International Journal of Food Science & Technology, 56(7), 3125-3137.
6. Bendsen, N. T., Christensen, R., Bartels, E. M., Kok, F. J., Sierksma, A., Raben, A.,
& Astrup, A. (2013). Is beer consumption related to measures of abdominal and
general obesity? A systematic review and meta-analysis. Nutrition reviews, 71(2), 67-
87.

7. Ceccaroni, D., Sileoni, V., Marconi, O., De Francesco, G., Lee, E. G., & Perretti, G.
(2019). Specialty rice malt optimization and improvement of rice malt beer aspect and
aroma. Lwt, 99, 299-305.
8. Celiac Disease Foundation. (2021). Gluten-Free Beers. Retrieved from
https://celiac.org/gluten-free-living/gluten-free-foods/gluten-free-beers/
9. Cho, D. H., & Lim, S. T. (2016). Germinated brown rice and its bio-functional
compounds. Food Chemistry, 196, 259-271.
10. da Costa Jardim, C., De Souza, D., Cristina Kasper Machado, I., Massochin Nunes
Pinto, L., de Souza Ramos, R. C., & Garavaglia, J. (2018). Sensory profile, consumer
preference and chemical composition of craft beers from Brazil. Beverages, 4(4), 106.
11. De Palma, G., Nadal, I., Collado, M. C., & Sanz, Y. (2009). Effects of a gluten-free
diet on gut microbiota and immune function in healthy adult human subjects. British
journal of nutrition, 102(8), 1154-1160.
12. Dees, W. (2017). Communicating the essence of craft beer through brewery
marketing. Beverages, 3(3), 36.

60
13. Di Ghionno, L., Sileoni, V., Marconi, O., De Francesco, G., & Perretti, G. (2017).
Comparative study on quality attributes of gluten-free beer from malted and unmalted
teff [Eragrostis tef (zucc.) trotter]. Lwt, 84, 746-752.
14. Edwards, D. N. (1996). Sorghum, beer and Kushite society. Norwegian
Archaeological Review, 29(2), 65-77.
15. European Brewery Convention. (2017). Analytica EBC 8.14.1 Total Starch in Cereals
and Cereal Products.
16. Gasiński, A., Kawa-Rygielska, J., Spychaj, R., Opiela, E., & Sowiński, J. (2023).
Production of gluten-free beer brewing from sorghum malts mashed without external
enzyme preparations. Journal of Cereal Science, 112, 103693.
17. Gebremariam, M. M., Zarnkow, M., & Becker, T. (2014). Teff (Eragrostis tef) as a
raw material for malting, brewing and manufacturing of gluten-free foods and
beverages: a review. Journal of food science and technology, 51, 2881-2895.
18. Gebru, Y. A., Sbhatu, D. B., & Kim, K. P. (2020). Nutritional composition and health
benefits of teff (Eragrostis tef (Zucc.) Trotter). Journal of Food Quality, 2020, 1-6.
19. Giacalone, D. (2013). Consumers' perception of novel beers: sensory, affective, and
cognitive-contextual aspects.
20. Hager, A. S., Ryan, L. A., Schwab, C., & Gänzle, M. G. (2010). Diversity and
dynamics of lactic acid bacteria during sorghum sourdough fermentation. Food
Microbiology, 27(2), 171-178.
21. Hager, A. S., Taylor, J. P., Waters, D. M., & Arendt, E. K. (2014). Gluten free beer–A
review. Trends in Food Science & Technology, 36(1), 44-54.
22. Hobbs, J. E. (2018). Labelling of gluten-free beer: A review. Food Control, 91, 174-
181.
23. Hogarty, T. F., & Elzinga, K. G. (1972). The demand for beer. The Review of
Economics and Statistics, 195-198.
24. Hornsey, I. S. (2003). A history of beer and brewing (Vol. 34). Royal Society of
Chemistry.
25. Hounhouigan, D. J., Nout, M. J., & Niehof, A. (2007). Household production of
sorghum beer in Benin: technological and socio‐economic aspects. International
Journal of Consumer Studies, 31(3), 258-264.
26. Iimure, T., Nankaku, N., Hirota, N., Tiansu, Z., Hoki, T., Kihara, M., ... & Sato, K.
(2010). Construction of a novel beer proteome map and its use in beer quality control.
Food Chemistry, 118(3), 566-574.

61
27. Jackson, M. (2017). Rice in beer. Craft Brewing, 17(6), 34-36.

28. Kamimura, M., & Kaneda, H. (1992). Off-flavors in beer. In Developments in

Food Science (Vol. 28, pp. 433-472). Elsevier.

29. Khush, G. S. (2000). Taxonomy and origin of rice. Aromatic rices, 5-13.
30. Lee, S. K., Park, J. Y., Park, H. Y., Choi, H. S., Cho, D., Oh, S. K., & Kim, H. J. (2017).
Evaluation of quality characteristics of beer by addition of rice rate. Korean Journal of
Food Preservation, 24(6), 758-763.
31. Leland, J., & Williams, R. P. (2014). Brewing with rice. Brewer's Guardian, 143, 26-
31.
32. Lyumugabe, F., Gros, J., Nzungize, J., Bajyana, E., & Thonart, P. (2012).
Characteristics of African traditional beers brewed with sorghum malt: a
review. Biotechnologie, Agronomie, Société et Environnement, 16(4).
33. Lyumugabe, F., Gros, J., Nzungize, J., Bajyana, E., & Thonart, P. (2012).
Characteristics of African traditional beers brewed with sorghum malt: a review.
Biotechnologie, Agronomie, Société et Environnement, 16(4).

34. Lyumugabe, F., Gros, J., Nzungize, J., Bajyana, E., & Thonart, P. (2012).
Characteristics of African traditional beers brewed with sorghum malt: a
review. Biotechnologie, Agronomie, Société et Environnement, 16(4).
35. Maicas, S. (2020). The role of yeasts in fermentation
processes. Microorganisms, 8(8), 1142.
36. Mayer, H., Ceccaroni, D., Marconi, O., Sileoni, V., Perretti, G., & Fantozzi, P.
(2016). Development of an all rice malt beer: A gluten free alternative. LWT-Food
Science and Technology, 67, 67-73.
37. Murray, D. W., & O'Neill, M. A. (2012). Craft beer: Penetrating a niche market.
British Food Journal, 114(7), 899-909.
38. Nascimento, K. D. O., Paes, S. D. N. D., de Oliveira, I. R., Reis, I. P., & Augusta, I.
M. (2018). Teff: Suitability for different food applications and as a raw material of
gluten- free, a literature review. J. Food Nutr. Res, 6, 74-81.

39. Ong, A. K. S., Pequeña, A. R., Prasetyo, Y. T., Chuenyindee, T., Buaphiban,
T., Persada, S. F., & Nadlifatin, R. (2022). The evaluation of the local beer industry
during the COVID-19 pandemic and its relationship with open innovation. Journal of
Open Innovation: Technology, Market, and Complexity, 8(3), 127.

62
40. Pai, T. V., Sawant, S. Y., Ghatak, A. A., Chaturvedi, P. A., Gupte, A. M., & Desai, N.
S. (2015). Characterization of Indian beers: chemical composition and antioxidant
potential. Journal of Food Science and Technology, 52, 1414-1423.
41. Patil, S. B., & Khan, M. K. (2011). Germinated brown rice as a value added rice
product: A review. Journal of food science and technology, 48, 661-667.
42. Prestes, D. N., Spessato, A., Talhamento, A., Gularte, M. A., Schirmer, M. A., Vanier,
N. L., & Rombaldi, C. V. (2019). The addition of defatted rice bran to malted rice
improves the quality of rice beer. Lwt, 112, 108262.
43. Rausch, T., Duncan, S., & Westphal, A. (2019). Influence of different raw materials
on the flavor stability of beer. BrewingScience, 72(7-8), 194-205.
44. Rubio-Flores, M., & Serna-Saldivar, S. O. (2016). Technological and engineering
trends for production of gluten-free beers. Food engineering reviews, 8, 468-482.

45. Samuel, D. (1996). Archaeology of ancient Egyptian beer. Journal of the

American Society of Brewing Chemists, 54(1), 3-12.
46. Scholten, O. E., & Granvik, M. (2020). The brewing industry’s commitment to
sustainability: Insights from the Nordic region. Sustainability, 12(15), 6015.
47. Sills, E., & Gall, L. (2017). Understanding the craft beer drinker: Segmentation and
personality profiling. Journal of Foodservice Business Research, 20(4), 349-366.

48. Stika, H. P. (2011). Beer in prehistoric Europe. Liquid Bread: Beer and
Brewing in Cross-Cultural Perspective. New York, 55-62.
49. The soul of beer's aroma - A review of flavour-active esters and higher alcohols
produced by the brewing yeast VL - 98 DO - 10.1007/s00253-013-5470-0
50. Titze, J., & Dornbusch, P. (2018). Gluten-Free Brewing: An overview of ingredients
and processes for producing gluten-free beer. Brewer's Journal, 2, 54-57.
51. Vanderhaegen, B., Neven, H., Verachtert, H., & Derdelinckx, G. (2006). The
chemistry of beer aging–a critical review. Food Chemistry, 95(3), 357-381.
52. Waters, D. M., & Arendt, E. K. (2009). Gluten-free brewing: The impact of gluten-
free raw materials on the performance and quality of sorghum and millet malt based
beers. Journal of Cereal Science, 49(2), 251-261.
53. Wojtyra, B. (2020). How and why did craft breweries ‘revolutionise’the beer market?
The case of Poland. Moravian Geographical Reports, 28(2), 81-97.
54. Yang, D., & Gao, X. (2022). Progress of the use of alternatives to malt in the
production of gluten-free beer. Critical Reviews in Food Science and Nutrition,
62(10), 2820-2835.
63
 55. Yang, D., & Gao, X. (2022). Progress of the use of alternatives to malt in the
production of gluten-free beer. Critical Reviews in Food Science and Nutrition,
62(10), 2820-2835.
56. Yeo, H. Q., & Liu, S. Q. (2014). An overview of selected specialty beers: Developments,
challenges and prospects. International journal of food science & technology

64
65