Vernonia amygdalina as a hop substitute in red sorghum beer: Effects on fermentation performance and physicochemical properties

Key Points

• Fermentation performance improves significantly with Vernonia amygdalina, leading to a better taste profile and higher alcohol content.
• The introduction of Vernonia amygdalina affects physicochemical properties such as pH and bitterness, enhancing the overall quality of the beer.
• Analysis of fermentation processes shows that using Vernonia amygdalina could revolutionize traditional brewing practices with sorghum as a key ingredient.
• This work supports broader applications of local plants to enhance traditional beverages, highlighting their untapped potential.