US: Food scientists show rice malt has the potential to play a bigger role in beer

Recent research led by the University of Arkansas, as published in the journal Beverages, explores the viability of using malted rice in beer brewing, highlighting its potential as a sustainable and gluten-free alternative to traditional barley due to climate change and international conflicts. The study, which examined 19 U.S. rice varieties, found that malted rice, particularly long-grain types, can produce the necessary fermentable sugars for brewing without extra enzymes or nitrogen. Additionally, malted rice has been found to have lower gelatinization temperatures and higher protein levels (7% to 10.5%), comparable to malted barley in some cultivars, offering economic benefits for farmers with chalky rice and providing a more locally sourced grain option for Southern U.S. brewers. This research not only opens up new avenues for using rice in brewing but also suggests its potential as an alternative protein source in foods, with further investigations planned into the sensory qualities of beers produced from various rice malts.