Sorghum beer from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (page 254) by Sandor Ellix Katz

  • sorghum grain

  • EYB Comments

    Soaking and sprouting to malt the grain takes a week or more and up to 6 months for aging. See recipe for details of subsequent multiple fermentation steps, and variations.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Soaking and sprouting to malt the grain takes a week or more and up to 6 months for aging. See recipe for details of subsequent multiple fermentation steps, and variations.

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