How rice is used in beer

Rice beers are, as the name suggests, alcoholic brews that use rice as a primary grain or adjunct alongside, and sometimes instead of, malted barley. This may sound like an unusual brew in the first instance, but various breweries have been using adjuncts (added ingredients that sit outside of water, yeast, hops, and malted barley) such as rice or corn in their brewing process for years, so it's not a new or uncommon concept. These ingredients are often added to support brewers in achieving a specific flavour profile, mouthfeel or style of beer. How rice made its way into American lager Whilst rice has been used in fermented beverages for thousands of years, perhaps the most successful example being in Japanese sake, it didn't enter Western brewing until the 19th century. German immigrants in the U.S. faced challenges because barley production struggled to keep up with demand, while the American six-row barley available to them was higher in protein and lower in starch than the Europea

by WSETglobal · source ↗