{"id":5452,"date":"2019-12-15T00:00:00","date_gmt":"2019-12-15T00:00:00","guid":{"rendered":"https:\/\/www.iff.com\/media\/our-blog\/making-brewing-in-africa-more-consistent-efficient-and-sustainable\/"},"modified":"2026-04-08T13:02:37","modified_gmt":"2026-04-08T17:02:37","slug":"making-brewing-in-africa-more-consistent-efficient-and-sustainable","status":"publish","type":"post","link":"https:\/\/www.iff.com\/es\/media\/stories\/making-brewing-in-africa-more-consistent-efficient-and-sustainable\/","title":{"rendered":"Making Brewing in Africa More Consistent, Efficient, and Sustainable"},"content":{"rendered":"

This brewing enzyme improves the production process of sorghum based brewing while also strengthening the Ugandan agrarian economy.<\/strong><\/p>\n\n\n\n

IFF brewing experts developed a brewing enzyme for the well-known brand Eagle Beer, from Nile Breweries Ltd., owned by AB InBev (formerly SABMiller). Nile Breweries use locally sourced sorghum for brewing. This locally produced beer supports more than 20,000 smallholder farmers, and has inspired similar initiatives right across the continent.<\/p>\n\n\n\n

Sorghum, a starch in the grass family, is grown in Uganda and many parts of the world. In addition to brewing, it is used in many food products. Sorghum is uniquely adapted to harsh climates such as East Africa where there is frequently a cycle of drought and flood.<\/p>\n\n\n\n

Beer is typically brewed with malted barley which contains the enzymes necessary for the brewing process<\/a>. Sorghum, in countries where barley is not grown, is an alternative brewing raw material. It contains some, but not all the enzymes necessary to make beer. IFF enzymatic solutions provides the catalyst to produce high quality beer from sorghum. It addresses the difficulties of sorghum brewing.<\/p>\n\n\n

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