A beer recipe with a 50% share of unmalted sorghum and an addition of smoked malts was developed. The research material was the grain of two sorghum cultivars (white and red) and barley malts: pilsen, smoked with cherry wood and smoked with beech wood. Two yeast strains Saccharomyces cerevisiae were used in the fermentation of worts: Safale US-05 and Safbrew WB-06. 12 variants of beers consisting of different types of malt, sorghum grain and yeast strain were prepared. The sorghum variety and barley malts did not affect the physico-chemical parameters of beers. All received beers were characterized by good fermentation, higher in variants fermented by yeast WB-06. In the sensory assessment, the tasters positively distinguished beer with the addition of smoked beech malt.

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