Sorghum: Key Ingredient for gluten-free brewers

Sorghum is a member of the grass family and its vegetative growth appears very similar to the corn plant, a close cousin. However at maturity, instead of the familiar cob, its seed head is a panicle coming about from loosley branched flowers. A native of Africa from an area south of the Sahara desert, its cultivation dates back as far as 3000BC. Introduction into the United States came with the African slave trade with further development in the 1850’s giving impetus to its use.

Producing beer of character and as full of flavor as the traditional barley based beer it is often drank by those suffering from gluten intolerance as well as Celiac disease and dermatitis herpetiformis.