In my search for a decent GF beer, I have come across Sorghum. I had no idea about it. So I decided to do some research.
Sorghum is a genus of flowering plants in the grass family Poaceae. Seventeen of the twenty-five species are native to Australia. One species is grown for grain, while many others are used as fodder plants.
What are its main uses?
Sorghum is an important crop worldwide. Mainly used for food (as grain and in sorghum syrup or “sorghum molasses”), alcoholic beverages and biofuels. It is grown and suits arid regions where the temperature is high.
Nutrition-wise a 100-gram amount of raw sorghum provides 329 calories, 72% carbohydrates, 4% fat, and 11% protein. It is rich in fibre, B vitamins and dietary minerals. Sorghum nutrient contents generally are similar to those of raw oats. Sorghum contains no gluten, making it useful for gluten-free diets. It is also an excellent substitute for wheat, rye and barley for those who cannot tolerate gluten.
Why use Sorghum in brewing?
In brewing malted sorghum behaves very similarly to malted barley. Its enzymes break down starches to sugars in the mashing process. Also, a large-scale production of sorghum is not as expensive as that of barley. It has a sour, fruity taste which is what I think is that lingering taste in the mouth I’ve come across with most of the beers I have come across.
So there you go. Everything you ever need to know about Sorghum. Don’t say I don’t learn ya nuthin’!