used in Africa as a local ingredient saving on expensive imported malt and developing the local agricultural sector. Sorghum has a high gelatinisation temperature and is added to a mash cooker to gelatinise the starch before adding to the mash tun. Sorghum has been used for hundreds of years as the main ingredient in many of the indigenous traditional African beers. Sorghum can be used in the malted or the un-malted form.

Wheat is used in German