My proso for beer message accidentally got sent before I finished and I didn't have a beer.😃
My point 3: Proso is drought tolerant and is not produced in the same regions and under the same growing conditions that favor malting barley and wheats. Proso cannot be planted early because it is very frost sensitive. Proso is a warm season crop grown in the semi-arid U.S. Plains under generally low humidity conditions. Proso is almost exclusively grown as dryland production--not irrigation. If breweries are looking for alternative grains to make beer, they should not be trying to source proso in the same geographies nor under the same growing conditions as producing the most plump malting barley and wheat....Gary Wietgrefe On Sun, Jul 26, 2026 at 12:13 PM Gary Wietgrefe <[email protected]> wrote: > 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. > -- 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]
