An essential food crop, sorghum is grown in dry and semi-arid parts of the world. Sorghum has been used to make beer since the dawn of time, and several African nations still utilize it now. For the fermentation of sorghum beer, cereal grains like sorghum, maize, and millet have been used. Other cereals, like maize, have been commercially used as adjuncts for lipase gruels and beverages. The majority of the dietary protein, carbohydrates, vitamins, and minerals consumed by a lot of communities in underdeveloped countries are known to be sourced from cereals. In several African nations, household-level commercial preparation of fermented sorghum- or millet-based foods, alcoholic and non-alcoholic beverages or beverages are made for human use. In the production of sorghum beer, adjuncts such as maize grits are used in the commercial process. Utilizing a sieve size that has been approved for commercial use, corn grits are generated. The comprehension of the maize grits coming from a specific cooper mean diameter sieve size, however, would bring modifications during brewing in sugar availability, amylolysis heat transmission, and starch swelling and solubilization. It has been assumed that this is a novel advancement in the brewing sector. Although many individuals living in developing nations depend heavily on sorghum as a commercial crop, the usage of different genotype types affects how much ethanol and lactic are produced when making sorghum beverages, which are primarily used for sorghum's high diastatic activity. on fermentation parameters during brewing of opaque beer using a 20 liter working volume pilot bioreactor. The project focused at improving on alcohol levels in the opaque beer compared to the currently commercialized one. This study was conducted to determine whether increasing the sieve size used for corn grits adjuncts from 0.84 mm to 1.0 mm and 1.19 mm will increase the effectiveness of starch liquefied and saccharification. As instructed in the Delta Beverages, 2000 user manual, titratable acidity was performed. Each 100 ml beer sample underwent a Whatman No. 1 filter paper filtering procedure. Using phenolphthalein as an indicator, 10 ml of the filtrate was titrated against 0.1N NaOH until a persistent pink colour lasted for 30 seconds. Each sample's titration was carried out in triplicate. The acquired titrant volume was then multiplied by 0.09 to determine the overall acidity. Note that the conversion factor used to transform grammes of total acids to 0.09