The cereals used in beer production undergo modification during the malting and mashingrnsteps to yield carbohydrates that yeast can convert during the fermentation step into ethylrnalcohol and carbon dioxide. In particular highest yield of extract (fermentable sugar) andrnenough free amino nitrogen as yeast nutrient must be modified. However, in addition tornreducing costs, the use of unmalted cereals such as maize contributes palatable flavors to thernbeer. This study involved the optimization of beer production from maize and different typesrnof barley to reduce the cost and improve the flavor of the beer. Brewing is a criticalrnoperation and takes several steps. In connection with various levels of steps the mashing steprnwhich is used to produce wort or fermentable sugars solution is the limiting step because thernbiochemical and physicochemical transformations of starchy biomass occur as a function ofrnoperating conditions. At this step full factorial design with three factors, three levels andrnthree replicates (3*33 or 81 experimental runs) was applied to optimize wort production andrnto study the interaction of the three factors , namely, maize percentage mashing temperaturernand mashing time with the response variables which were highest yield of extract andrntargeted free amino nitrogen. After the optimization of wort had completed at mashing step,rnbeer was produced by boiling wort with hop substance and fermented to give alcohol andrnCO2. During fermentation the fermentation diagram was prepared and necessary parametersrnwas measured. Once the beer was prepared the final product was characterized and thernresult of analysis was compared with other brands of brewery product produced in therncountry and the product obtained was tolerated. Finally the financial analysis and economicrnevaluation was done and the cost benefit obtained from this project was positive.