This book explains the processing technology of malted and alcoholic beverage. The author has made an attempt to prepare beverage from minor and underutilized Kodo and Little millet. These are the small millets which are often overlooked staple foods for millions living in the harshest, food insecure regions of the developing world. They are rich in micronutrients and account for about 10 % of global millet production. Although standard books dealing with alcoholic beverage production are available, this book is special in terms of practicality it involves and the types of millets used for beverage production. This book has been written in clear and concise language, the text matter supplemented with tables, graphs and photographs has also been included. The process of manufacture was optimized and the beverage was analysed in terms of sensory and chemical parameters. This book contains detailed information on the science of producing malted and alcoholic beverages which will help not only the students but also in beverage industry for the technical personnel, supervisors and other persons who are directly or indirectly associated with this profession.