Brewing with sorghum brewers grits as the adjunct cereals

R. R. Hahn and E. D. Stewart

Abstract
Pilot plant cooking, brewing, and fermentation experiments show that sorghum brewers grits as a cereal brewing adjunct compare well with other such adjuncts in yielding beer of good flavor, composition, and stability. Sorghum also enjoys a price advantage which makes it attractive as a raw material.