cool

On Sun, Jul 26, 2026 at 7:43 AM Don Osborn via Collab <
[email protected]> wrote:

> I'm not a beer drinker, but as an advocate for millets, I can't help but be
> interested in the prominent roles of two of them in brewing of beers: proso
> millet and fonio. Of course, for ages people have been fermenting various
> millets, like grains in general, to make different types of alcoholic
> beverages. However I think that among millets, only proso and fonio are
> prominently used make the kind of clear beers that are served on tap or
> bottled/canned. (There have been experiments with pearl millet, notably in
> India.)
>
> Searching online, I found no articles comparing the two. So it would be
> great to hear from anyone who has tried both.
>
> In the meantime, I'll pass on the AI summaries (sorry) offered by
> Duckduckgo and Google, respectively. These are the short descriptions. In
> each case, one can click for more info)::
>
> "Proso millet beer and fonio beer differ primarily in their base
> ingredients and flavor profiles. Proso millet beer is made from proso
> millet, which has a more earthy taste, while fonio beer, made from fonio
> grain, offers unique fruity notes and a lighter, more refreshing flavor"
>
> https://duckduckgo.com/?ia=web&origin=funnel_home_website&hps=1&q=compare+proso+millet+beer+and+fonio+beer&atb=v430-1
>
> "Proso millet beer and fonio beer are both unique, gluten-free ancient
> grain brews, but they differ significantly in origin, flavor profiles, and
> processing demands. Fonio beer offers vibrant tropical fruit notes like
> lychee and requires no milling, whereas proso millet beer utilizes a
> traditional commodity grain requiring specialized malting or processing to
> convert starches."
> https://www.google.com/search?q=compare+proso+millet+beer+and+fonio+beer
>
>
> Don Osborn, PhD
> (East Lansing, MI, US)
> North American Millets Alliance
>
>
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