Brewing is found to be one of the lucrative businesses in Nigeria. The brewer’s yeast commonly known as Saccharomyces cerevisiae is always imported and its  price affects the price of the products drastically. In this work, yeast strain was isolated from Palm Wine, identified as Saccharomyces cerevisiae and used as an alternative in beer brewing. The isolate (SPW) was seen to poses many similar characteristics of the brewer’s yeast (SCT) imported from foreign countries. The isolated and enriched yeast was employed in the laboratory for the production of beer. Results showed that both organisms failed to ferment melibiose and raffinose but fermented glucose, maltose, fructose, sucrose, and galactose. They survived at stress conditions for temperature and cell osmotic pressure in high concentration of ethanol and sugar. They showed good flocculation ability of 97%, and 82% respectively. Their percentage viability was 96.66% and 91.00% respectively with no production of hydrogen sulfide gas. The property of wort prepared for brewing was; pH of 5.82, specific gravity of 1.050 and iodine reaction showed yellow colour. After fermentation, the specific gravity was 1.001 and 1.010 for SPW and SCT respectively while alcohol content was 6.53% and 5.25% respectively. Wort was fermented at 28 ± 2oC for six days and the product beer showed apparent extract of 3.4oP and 4.8oP, Real extract of 4.8oP and 6.55oP, real degree of fermentation of 58.44% and 61.22% for SPW and SCT respectively.  Statistical analysis showed that yeast strain isolated from palm wine after enrichment had great potential when compared to brewer’s yeast strain in beer production attributes (p < 0·05).

The malting parameters of two acha species (Digitaria exilis-white and Digitaria iburua-black), a small annual herbaceous indigenous African cereal grain were studied. This study was aimed at assessing the brewing potential of the two acha species. The research was carried out in Microbiology Laboratory of Nnamdi Azikiwe University, Awka. The brewing properties assessed were; moisture content, cold water extract, hot water extract, diastatic  power, total nitrogen, cold water soluble protein, total soluble protein and free amino nitrogen. Extraction, digestion, titration, colorimetric and spectrophotometric methods were used to assess the above brewing properties. The moisture content of the white species malt (11.0 - 12.4%) was higher than that of the black (10.3 – 11.2%) and increased with germination time but decreased after the peak (4th) day. The lower moisture content of the black acha malts gave a resultant effect of more extract production from cold water extract ( CWE 27.5, 30.10%), hot water extract (HWE 278, 304ol/kg) and diastatic power (DP 19 ,23oL) of the two acha malts on the fourth (peak) day of germination. The peak values for total nitrogen (1.6, 1.75%), cold water soluble protein (120, 128%), total soluble protein (6.2, 7.5%) and free amino nitrogen (FAN 105, 114.5%) were also higher for the black acha on the peak day of germination. The correlation studies between the HWE (R2=0.9903, 0.9551), Cold water soluble protein (CWS-P- R2= 0.9809, 0.9285) and Diastatic power for the black and white species, respectively, were positively significant depicting a strong relationship between the correlated parameters. The black acha malt recorded more extract yield than the white acha and the result of the two acha species assessed showed that they possess brewing properties.