Sweet sorghum is a rich source of starch content and can be diverted for beer production using efficient yeast strains and adopting few fermentation parameters. Five standard yeast strains were screened for their efficiency for beer production. The effect of inoculum level of yeast and fermentation period on pH, tannin content, alcohol content and residual reducing sugars were determined. Different yeast inoculum level (1%, and 2%) were used for fermentation of wort and it was found that the alcohol content was maximum at 2 per cent inoculum level () while the pH, tannin content and residual reducing sugars were lowest at this concentration. | Standardization of fermentation parameters for beer production from sweet sorghum Sorghum bicolour L. Moench Grains
