At the recent BeerEx conference, we were honoured to give a talk on brewing with sorghum. Since starting Soul Barrel, we’ve been fascinated by this ancient grain—its unique brewing properties, the beers it helps create, and the distinct flavours it contributes. It was a pleasure to contribute to a discussion about sorghum’s role and future in brewing.
Introduction to Brewing with Sorghum
Like most cereal grains, sorghum has a long and storied history in the world of brewing. It ranks among the world’s five most important cereal crops—alongside rice, wheat, barley, and maize—with around 60 million tonnes produced annually, 20 million of which are grown in Africa. Sorghum is especially valued for its resilience—it’s drought-tolerant, hardy, and well-adapted to climate-stressed regions. In recent years, increased research has focused on its potential in both food and brewing applications, particularly as a sustainable alternative in the face of climate change.
While barley remains the ideal grain for brewing, sorghum offers unique possibilities, especially for brewers in Africa. Native to the continent, sorghum is adapted to semi-arid and subtropical climates and has been central to local brewing traditions for thousands of years. Though it poses some technical challenges, sorghum plays a role in several distinct brewing traditions: traditional African beer, clear commercial lagers, and craft or gluten-free styles. In this post, we’ll explore these categories and share brewing techniques for working with sorghum.
Sorghum Overview
Sorghum is a tropical cereal grass primarily grown in Africa and Asia, though it’s cultivated globally—surprisingly, the U.S. is the largest producer. Its three primary uses are food, brewing, and biofuel. In Africa, it’s the second most important crop after maize. The dominant cultivated species is Sorghum bicolour, which thrives in hot, dry conditions. Its drought tolerance, minimal water requirements, soil-friendly cultivation, and status as a non-GMO crop make it a climate-smart choice. Sorghum is also a dual-purpose crop, with both the grain and stalks (used for biofuel) having economic value.
As a food source, sorghum is nutritionally rich—high in fibre, antioxidants, and B-complex vitamins—making it not just sustainable but also health-promoting.
Sorghum’s Brewing History
Sorghum was first domesticated in northeastern Africa. The oldest known usage dates back to 8000 BC near the Egyptian-Sudanese border. It spread and evolved across the continent, with evidence of cultivation in Ethiopia by around 4000 BC. As Bantu-speaking peoples migrated southward across sub-Saharan Africa roughly 4,000 years ago, they brought sorghum and its brewing traditions with them.
Wherever grains were grown, beer was made, meaning sorghum beer has likely existed for over 6,000 years.
Brewing with Sorghum
Brewing with sorghum requires different techniques from brewing with barley. For example, sorghum starch has a higher gelatinisation temperature than barley, above standard mash temperatures, so it must be cooked before mashing.
Sorghum malt has only 10–20% of the diastatic power of barley malt, often requiring additional enzymes. It also contains a higher percentage of alpha-amylase than barley, so beta-amylase must be supplemented. Sorghum is low in soluble proteins, which can impact yeast nutrition (FAN levels) and head retention. It also suffers from higher malting losses, raising the question: why malt it at all? In many cases, raw sorghum performs better than malted.
Effective methods for extracting sugar into high-quality wort include:
- Hammer milling or fine milling
- Cooking to gelatinise starch
- Mashing with high-DP barley and/or enzymes (including a protein rest and step mash)
- Using mash filters
- Supplementing with nutrients
- Managing freshness carefully
Sorghum lacks husks and has high beta-glucans, which makes lautering more difficult. Sorghum flour also oxidises more quickly than barley or wheat, increasing the risk of rancidity.
Sorghum beer wort tends to experience a greater pH drop than barley-based wort, affecting flavour and stability. It also contains lower calcium levels than barley, so calcium salts must be added to support healthy fermentation. Flavour-wise, sorghum can lend grainy or cereal-like notes, but also fruity and complex elements.
Sorghum Beer Styles
Sorghum is used in three broad categories of beer:
- Traditional African beer
- Clear adjunct lagers
- Craft and gluten-free beers
Traditional African Beer
Traditional African beers, typically made with sorghum and maize, trace their roots to indigenous brewing practices. These beers evolved independently of industrial brewing and are often made in rural settings for home or semi-commercial use. They’re typically unhopped, opaque, and milky, with simultaneous mashing and fermentation, and are consumed within a day or two of production.
While brewing practices vary by region and culture, key steps often include:
- Malting and sun-drying sorghum
- Crushing and “sour mashing” (acidifying the mash)
- Boiling the mash
- Cooling, diluting, and adding more grain or a yeast/enzyme source
- Concurrent fermentation and mashing with wild or recycled yeast over 1–3 days
- Manual straining and immediate serving
Commercial versions emerged around 1910 to replace homebrew, but maintaining consistency, packaging, and shelf life remains a challenge. These beers are highly nutritious and deeply rooted in place and tradition—true farmhouse ales created from available ingredients using ancestral methods. They are among the oldest living brewing practices in the world.
Clear Adjunct Lagers
Clear sorghum-based lagers were developed by multinational brewers entering African markets. Using local grains helped these companies address agricultural policies and reduce import dependence. Much of the scientific innovation around brewing with sorghum originated in this context.
Craft Sorghum Styles
Craft brewers initially turned to sorghum for gluten-free brewing, but interest has grown in exploring its broader potential. At Soul Barrel, we’ve created several beers using significant proportions of sorghum:
- Old Cellar Sorghumwine
A rare and powerful twist on our barleywine, this strong ale is brewed primarily with sorghum malt. It underwent a nearly two-month fermentation and over two years of ageing in bourbon and brandy barrels. The sweet, grainy notes from the sorghum meld beautifully with rich, oaky barrel character. Get yours here. - Mmm Soul!
A modern tribute to umqombothi, the traditional South African sorghum beer. With 70% local sorghum malt and 30% of our estate-grown Soul Barrel wind barley, this pale ale is both soulful and sessionable. Boldly hopped and rooted in tradition, it showcases our mission to celebrate local ingredients through contemporary craft. Click here to shop now. - Wild African Soul
This one-of-a-kind ale reimagines umqombothi through a modern lens, blending African brewing techniques like sour mashing and open fermentation with European barrel ageing. We blended a batch of traditional sorghum beer with our mixed-culture farmhouse ale, then refermented and matured it in wine barrels. The result? A layered beer with notes of creamy pear, citrus, honey, acidity, funk, and rich grain. Grab the best beer in Africa.
Brewing with Sorghum: Looking Ahead
At Soul Barrel, we believe sorghum has enormous potential—both as a brewing ingredient and as a cultural bridge between traditional and modern beer. We’re committed to continued experimentation and forging new paths for this remarkable grain.