Omalovu giilya is an opaque beer from Namibia brewed using malts of pearl millet (mahangu) or sorghum. There is limited data on physicochemical properties and volatile compounds of omalovu. The study investigated the pH, titratable acidity, alcohol, colour, and principal volatile compounds of omalovu brewed using malts of pearl millet varieties (Okashana 2, Kantana, and Kangara) and sorghum (Macia and a landrace referred to as Red sorghum) varieties. Omalovu was fermented for 9 hours at temperature of 37°C. Omalovu pH, alcohol, titratable acidity, and calories were within the reported ranges of other sorghum or pearl millet opaque beers. However, the values of omalovu physicochemical properties were generally lower compared to the reference commercial lager beer used. Omalovu brewed using the malts of Okashana 2 pearl millet variety and of Macia sorghum variety had significantly higher pH, alcohol, titratable acidity, and calories than all other omalovu samples. The compositions of diacetyl, n-propanol, isobutanol, ethyl acetate, amylalcohol, and acetaldehyde in omalovu samples were lower or within given range for barley lager beer but were like the values reported for sorghum opaque beer. Omalovu brewed using the malts of Okashana 2 pearl millet variety had a significantly higher 2,3-pentanedione, n-propanol, isobutanol, amylalcohol, and acetaldehyde than other omalovu samples. These climate-smart, gluten-free grains can produce beers that with processing optimisation can be of commercial value in the uncertain future battling with climate change effect, and potentially suitable for individuals affected by gluten intolerance and ataxia and celiac issues. Keywords: flavour, colour, alcohol, congeners, gluten-free, climate-smart.