It is really hot outside as I am reading this. I want a millet beer! *Why isn't more proso used for beer*?
1. Brewing Science suggests proso beer "...*regions, where the appropriate growing conditions for cereals like wheat, barley, among others, are not met*." Proso Millet (Panicum miliaceum L.) a Sustainable Raw Material for the Malting and Brewing Process: A Review | BrewingScience <https://brewingscience.de/index.php/brewingscience/article/view/475>. 2. What are agronomic conditions for producing the best malt barely? The University of Idaho suggests: https://content-hub.uidaho.edu/api/public/content/23b1b877a04247d98a296e8126473c25?v=a516a10d - "Plant early to avoid moisture stress." - "Any moisture stress will limit spring barley yields." - " Schedule irrigations to maintain 50% or greater available soil moisture for most growth periods." 3. On Sun, Jul 26, 2026 at 9:44 AM Joni Kindwall-Moore via Collab < [email protected]> wrote: > 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 > > > > > > -- > > Collab mailing list -- [email protected] > > To unsubscribe send an email to [email protected] > > > > > -- > Collab mailing list -- [email protected] > To unsubscribe send an email to [email protected] > -- Author, Gary W. Wietgrefe, https://www.RelatingtoAncients.com/ Enjoy Wietgrefe's (pronounced "wit' grif") dozen books, patents, and international research on millets, agronomy, cultural changes, travel adventure, poetry, and history. -- Collab mailing list -- [email protected] To unsubscribe send an email to [email protected]
