Abstract

The type and strain of yeast used in fermentation has a great influence on the taste and character of beer produced. Apart from brewing, sorghum has been used extensively in food industries. The essence of this study is to investigate the behavior of yeast in a sorghum/barley brew and also to investigate the sensory acceptability of such a combination. The study showed that the assessors were unable to detect if there were differences below a 40/60 blend, sorghum and barley mix respectively, beyond which all the organoleptic parameters presented became objectionable.   

Key words: Organoleptic, fermentation, assessors, brewing, sorghum, barley.