Brewers note reliability of sorghum grains
The opportunities that the grain sorghum could provide to the future of the global brewing industry were discussed this week in a seminar hosted in China. db looks at the potential.
The event, which saw the US Grains & BioProducts Council (USGBC) presented a case on the positive benefits of sorghum, sometimes referred to as the “king of millets”, and how its production could meet supply and demand across the sector. The seminar, covered by reports on grains, additionally addressed sorghum’s potential for “reliability” and being a catalyst for assisting in US and Chinese relations regarding agriculture.
Speaking at the 14th International and Domestic Sorghum and Barley Market Seminar hosted in Nantong, USGBC director Manuel Sanchez and consultant Xiaoming Wang told more than 160 industry representatives, such as grain traders, malt companies, breweries and research institutions, about the importance of the grain.
Describing why the seminar was integral to boosting the ancient grain’s presence across the eastern marketplace, Sanchez said: “This event is considered the single most important platform for the sorghum and barley industries in China, gathering key stakeholders including grain traders, malt companies, breweries and industry institutions, to discuss market dynamics and share sector insights.”
Gluten freedom
As the demand for gluten-free beers, which are often brewed with grains like sorghum, continues to grow, the grain is seeing a resurgence in interest since it is naturally safe for coeliacs. Grains such as sorghum also offer sustainable, drought-resistant benefits for brewers and the resulting beers are said to offer a crisp and slightly sweeter flavour profile compared to traditionally-made malt barley brewed beers.
Alternative grains are becoming increasingly important in the drinks sector. However, brewing with sorghum and millet presents technical challenges. Because these grains are huskless and have different gelatinisation temperatures, which means that brewers are continually investing in research to adapt the brewing process to better replicate the full-bodied mouthfeel of a standard beer.
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Despite these challenges, the global sorghum beer category reached US$0.29 billion in value in 2024 and is expected to reach US$0.56 billion by 2032, growing with a CAGR of 8.74% during the forecast period 2025-2032.
In a recent Data Intelligence report it was revealed that the sorghum beer market is growing with the sector having received increased attention due to rising demand for gluten-free products and the growing popularity of traditional and artisanal beverages.
According to the World Health Organisation, around 60 million people drink sorghum beer, demonstrating that it has a strong cultural relevance and a large market base. As knowledge of health advantages and desire for varied beer options grows, the sorghum beer category is being primed for major expansion.
Export availability
Describing the grain’s potential, Sanchez explained that the council’s participation at seminars like the one being held in China also provided the sector with the chance to introduce US sorghum to key buyers and support procurement decisions based on end-use requirements so that many more people could understand the possibilities. Market insights that the USGBC highlighted on the day also showcased sorghum’s export availability and also flagged a need for greater transparency and market data across the grain and growers market.
Sanchez added: “Maintaining reliable access to China’s sorghum market is crucial for US agriculture. It expands demand for a staple crop, boosts farm income and reinforces America’s role in global feed and food supply chains”.
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