The use of hops as a bittering agent in the brewing industry represents a major challenge for several African countries due to their dependence on imports and the resulting economic burden. Developing locally available alternatives is therefore of significant technological and economic interest. This study aimed to evaluate the brewing potential of Balanites aegyptiaca fruit extracts as a substitute bittering agent in sorghum beer production. Bitter compounds were obtained using two extraction methods, infusion and maceration, and incorporated during wort boiling. A mixture experimental design generated with Design-Expert® software was applied to optimize the proportions of infused and macerated extracts as well as the wort cooking time. Vitamin C, flavonoids, and total polyphenols were selected as response variables and modelled using Response Surface Methodology (RSM), resulting in multivariate polynomial models with high predictive performance. The infused extract showed titratable acidity, vitamin C, flavonoid, and polyphenol contents of 0.360 ± 0.029 g/L, 23.45 ± 0.42 mg/100 g, 0.0405 ± 0.0007 mg EQ/mL, and 0.158 ± 0.013 mg EAG/mL, respectively, while the macerated extract exhibited values of 0.586 ± 0.045 g/L, 15.58 ± 0.42 mg/100 g, 0.1309 ± 0.0007 mg EQ/mL, and 0.1309 ± 0.0007 mg EAG/mL. In bitter worts, vitamin C ranged from 0.93 to 2.56 mg/100 g, flavonoids from 0.068 to 0.142 mg EQ/mL, and polyphenols from 0.101 to 0.265 mg EAG/mL, while higher concentrations were observed in beers. Multi-response optimization identified optimal conditions consisting of 100% infused extract, 36% macerated extract, and a cooking time of approximately 52 minutes, confirming the suitability of Balanites aegyptiaca as a local alternative to hops in sorghum beer production.