Abstract
Currently, brewing is a leading industry in the beverage industry. The expansion of the product range, the use of new technologies, and modern equipment allows us to remain competitive in the market. For Kazakhstan, brewing is a new, modernized industry. The creation of new flavors and the use of non-traditional raw materials creates opportunities for obtaining beverages with enhanced biological properties. This study examines the possibility of using an unconventional grain crop of sorghum, in the form of non-malted raw materials of domestic breeding in beer production technology. The use of new types of grain crops makes it possible to obtain new beer profiles, as well as improve the functional properties due to individual components in the grain. The purpose of the study is to study the properties of sorghum grain of the domestic selection of the Kazakhstan- 16 variety and to develop beer technology based on it. A single-brewed mashing method has been selected, which is associated with the increased temperature of the sorghum grain gelatinization. The physicochemical properties, vitamin composition and antioxidant activity of the developed type of beer have been studied. The research was carried out at the NANO BREWERY TYPE 50 L4 microbrewery. The developed technology will make it possible to expand the range of products and produce beer with enhanced biological properties.