Bacteria, biochemical changes and sensory characterization of sorghum lager beer production

This study was conducted to identify bacteria encountered and some biochemical changes which occurred during the production of sorghum lager beer. Sensory evaluation was also carried out to compare physical properties of the beer with industrially manufactured lager beer. Erwinia, Enterobacter, Bacillus, Flavobacterium, Streptococcus, Acetobacter Lactobacillus, Acinetobacter and Aerococcus species were isolated during the production. Pasteurised beer did not contain any microbe. Ethanol content and total acidity increased while pH, specific gravity, apparent extract and total carbohydrate contents decreased during the fermentation of the sorghum wort with final values of 3.62%, 0.16%, 4.2, 1.01600, 2.70 and 38.0 mg/l respectively. At 5% level of significance, the finished lager beer was generally acceptable to the panellists. It scored unsatisfactory in colour and consistency but similar in taste and odour to the industrially manufactured lager beers. Thus, the use of sorghum for the production of lager beer without adjunct could be practised.