Compared with barley, the growing of sorghum is much more suited to the harsh conditions found in many parts of Africa with a risk of drought. Sorghum offers a basic raw material rich in starch for brewing. The opportunity to use locally grown sorghum gives significant savings for brewing companies because they do not have to rely on expensive imported malted barley.

By passing on these savings to the beer consumer, many more low-income earners in Africa can now enjoy a locally produced quality clear beer. Uganda is one example of the level of poverty in Africa with a huge percentage of the population surviving on less than one US dollar a day. Coincidentally, this is the approximate cost of a 500 ml bottle of standard lager in Uganda.

Clear sorghum beer
Sorghum is traditionally used for making African opaque beers, which are variable in quality and have distinct flavours. In recent years, the use of sorghum for making clear beer has been successfully pioneered on a commercial basis and, importantly, the products retail at significantly lower prices than conventional clear beers.

Nigeria introduced the new brewing concept in the 1980s as a result of an importation ban on barley malt that forced breweries to seek out local raw materials as a replacement. With the aid of enzyme suppliers - including Novozymes - the first lager-style beers made without barley were developed with the enzymes being of critic­al importance in converting the sorghum starch to fermentable sugars.

Since 2000, a similar concept has been developing in other parts of Africa, with the focus on producing value-for-money beer for African consumers in the lower-income brackets. A major international brewing company has adopted this concept and at the same time stimulated the farming community in poor areas by contracting subsist­ence farmers to grow sorghum. In recent years, three African countries have introduced products to the marketplace that are of an international quality standard.

The development work continues and Novozymes is working very closely with the brewers to further optimise product quality and drive down the cost of beer.

“The concept of clear sorghum beer is taking off big time!” says Ian Kennedy, a brewing expert who joined Novozymes S.A. in July 2004. He began his career in brewing in Zimbabwe in the early 1970s before joining SAB in South Africa for 18 years. Currently, he is involved in implementing this concept and the critical role that Novozymes’ enzymes play in the process. “We go to each brewery to guide and counsel them in the use of the various enzymes,” he adds. The interest has been so great that another brewing consultant, Bill Higgins, has joined Novozymes S.A., bringing with him 30 years of brewing experience.

International quality
In Uganda, Bill Higgins developed this brewing process with a local company, producing its original clear sorghum beer in September 2002. The unique challenges of using sorghum are principally overcome with the use of the correct enzymes because the plant and processes are standard within breweries. After the correct starch conversions have taken place in the brewhouse, the later processes are all standard for producing a quality beer.

“The beer is extremely drinkable,” comments Bill Higgins. “There is a sense of pride and ownership among Ugandans for a product that is truly home-grown and of internationally accepted quality.”

In support of subsistence farmers, the brewing company purchases their grain. For doing so, the Ugandan government further reduces the overall cost of the beer by significantly reducing the excise tax on the sorghum brand known as Eagle Lager. This lager has very quickly established itself as a major brand in Uganda.
  
Subsistence farmers
The impact of the much needed cash from the brewery is far-reaching in the farming community. Previously depressed farming areas have been given new life.

In a number of African countries, clear sorghum beer such as Eagle Lager sells at around half the price of traditional lager beers.

In Zambia, small-scale subsistence farmers have also benefited in a similar way from the introduction of the process and product in their country. As the brand grows, the community stands to further benefit. Zimbabwe is the latest development area, with Malawi and Tanzania expected to be using the technique very shortly. Outside Africa, keen interest is being shown in India and South America, where sorghum grain is readily available.

New enzyme cocktail
A special enzyme cocktail called Cerezyme® Sorghum has now been developed to improve the overall efficiency of the specific enzyme activities. Without the use of a range of auxiliary enzymes, the various conversion processes cannot take place.

During 2006, Cerezyme Sorghum is being launched by Novozymes to replace this range of about four individual enzyme products. What is more, it is equally effective in dealing with other grains such as rice. Cerezyme Sorghum requires a single addition, replaces up to four enzymes that are added separ­ately, and gives improved efficiency that can result in more brews per day.

Jannie van Aswegen (left) and Ian Kennedy of Novozymes S.A. have been helping breweries to make a new type of beer.

“The enzyme concept we have put together is absolutely new in the industry,” says Jannie van Aswegen, technical executive at Novozymes S.A. The cocktail is designed to match a specific brewing profile, thus eliminating the need to add small amounts of various enzymes as is currently the case. It is also possible to obtain the extract qualities associated with barley malt.

The success of clear sorghum brewing is changing the rules of brewing. No longer will breweries be dependent on expensive imported barley malt to produce quality beers. Instead, with the support of the local farming community and a cooperative attitude from the national government, they will be able to produce more affordable products and positively contribute to the local economy.