A grain that suits the land
Sorghum is drought tolerant and grows well in Kaduna State. Barley does not grow well here and has to be imported as malt. Using sorghum means we buy from farmers we can visit and pay in naira.
What it does to the beer
Sorghum brings less body than barley and a slightly tart, dry finish. In a lager that is a good thing: crisp and clean. We still use barley malt for its enzymes and flavour, so the balance is about 40 percent sorghum in Brass Lager.
Malting it ourselves
Sorghum must be soaked, sprouted and dried before brewing. We work with a small maltster in Zaria who does this carefully in batches, which keeps the grain fresh and the flavour clean.
Paying farmers fairly
We agree a price before planting, so farmers know their income before the rains. It costs a little more than buying on the market, and it means the same farms supply us every year.