The brewing qualities of sorghum derived (pale and light) ale drinks produced with hops were compared.  The alcohol content (3.15 – 4.50%), titratable acidity (0.190-0.220), extract gravity (0.997%) apparent attenuation (80%) and original gravity of (1037-1046) were essentially similar to those of Best Bitter (BB-commercial ale).  Light and pale ales were produced by controlled fermentation for 5 days.  The ales were found to be acceptable by sensory evaluation and Institute of Brewing (IOB) standards.

-         Seminar presentations (2)

-         A research report submitted to FIIRO library

-         One (1) papers published in referred Journals