Description
A traditional sorghum-based beer brewed by malting, saccharification, and spontaneous fermentation.
Technical
The process relies on endogenous amylases in malted sorghum converting starches to maltose and glucose, which are then reduced by yeast to ethanol and CO₂. Lactic acid bacteria produce lactic acid, lowering pH and contributing to the beverage’s sour character, while yeast also generate esters and aldehydes that impart fruity and floral aromas.
Science
Primary Reaction
Fermentation of maltose and other sugars by Saccharomyces yeasts and lactic acid bacteria
Sensory Profile
Aroma ()
earthymaltsouryeastyfloralnuttycaramelsmokyfruitytoasty