I'm not a beer drinker, but as an advocate for millets, I can't help but be interested in the prominent roles of two of them in brewing of beers: proso millet and fonio. Of course, for ages people have been fermenting various millets, like grains in general, to make different types of alcoholic beverages. However I think that among millets, only proso and fonio are prominently used make the kind of clear beers that are served on tap or bottled/canned. (There have been experiments with pearl millet, notably in India.) Searching online, I found no articles comparing the two. So it would be great to hear from anyone who has tried both. In the meantime, I'll pass on the AI summaries (sorry) offered by Duckduckgo and Google, respectively. These are the short descriptions. In each case, one can click for more info):: "Proso millet beer and fonio beer differ primarily in their base ingredients and flavor profiles. Proso millet beer is made from proso millet, which has a more earthy taste, while fonio beer, made from fonio grain, offers unique fruity notes and a lighter, more refreshing flavor" https://duckduckgo.com/?ia=web&origin=funnel_home_website&hps=1&q=compare+pr... "Proso millet beer and fonio beer are both unique, gluten-free ancient grain brews, but they differ significantly in origin, flavor profiles, and processing demands. Fonio beer offers vibrant tropical fruit notes like lychee and requires no milling, whereas proso millet beer utilizes a traditional commodity grain requiring specialized malting or processing to convert starches." https://www.google.com/search?q=compare+proso+millet+beer+and+fonio+beer Don Osborn, PhD (East Lansing, MI, US) North American Millets Alliance