ABSTRACT

Locally brewed beer (sorghum beer) is an indigenous alcohol average. It is produced mainly from sorghum grain (Sorghum vu/gare ) and the process of brewing involves malting, mashing, souring, fermentation and packaging. Locally brewed beer without hops has a short shelf-life. The aqueous extract of a tropical plant, bitter-leaf was used as the hop .Two type of drink were produced, one with hops and another without hops. Chemical analyses were carried out on both drinks, which gave a significant (p0.05) difference. Sorghum beer with hops has a total acidity of 0562±0.03, pH 3.93, specific gravity 1.042±0.003, total solids 1.l4xlO5ppm, ethanol content of 3.43±0.03 respectively. While sorghum beer without hops has a total acidity of 0.652 ±0.002, PH of 3.50 specific gravity of 1.021±0.003,total solid of 1.l5xlo5ppm,and an ethanol content of 3.65±0.02. The microbial count for sorghum beer with hop had no growth of E.coli and staphylococcus but aspergillus was present from the 4th day and heaviest on the 6th day. While the drink without hop had growth of staphylococcus and aspergillus which was seen from the 2' day and heaviest on the 4thday but E.coliwas absent. From the results, the drink with hops could keep for a longer period of time than the other drink without hops. Thus, the aqueous extract of Vernon/a amygdalina could extend the shelf-life of locally brewed sorghum beer.