Sorghum Coffee–Lactose Stout Production and Its Physico-Chemical Characterization

• Main Authors: Fali Mbeh. Harry, Desobgo Zangué Steve Carly, Nso Emmanuel Jong
• Format: Article
• Language: English
• Published: MDPI AG 2019-03-01
• Series: Beverages
• Subjects: Safrari; coffee; lactose; stout beer; sensory evaluation
• Online Access: http://www.mdpi.com/2306-5710/5/1/20

Sorghum (Safrari) was valorized into sorghum coffee-lactose stouts using Vernonia amygdalina as a bittering ingredient. These sorghum grains and subsequent sorghum pale malt were tested for their acceptability in the brewing field. Results obtained were the germinative capacity of 99.29 ± 0.58%, a germinative energy of 98.56 ± 1.79%, a thousand corns weight 48.08 ± 0.02 g for the grains, and a diastatic power of 187.44 ± 7.89 WK for sorghum malt. The worts and beers produced were characterized and were found suitable. Moreover, alcohol content in stout beers obtained was between 8.8% and 9.4% ABV. Sensory evaluation was implemented on beers using 30 panellists and the best combination was the one using 50% lactose (250 g) and 50% coffee (250 g) in 5 L of wort during wort boiling.