The Use of Rice in Brewing

Abstract

Rice could be a useful raw material for the production of a gluten-free beer-like beverage. In today's beer brewing industry, rice is primarily used as an adjunct in combination with barley malt. But, recently, there is some information about rice malt for brewing an all-rice malt beer. The use of rice as an adjunct in brewing is described highlighting the quality attributes of the final beer. The rice grain quality attributes of different samples are reported in order to evaluate their attitude to malting and brewing and also considering their enzymatic activity. Then, the different brewing processes to produce all-rice malt beers will be described and the final gluten-free rice beers is evaluated and compared to a barley malt beer. Finally, the levels of major aroma-active components of an all-rice malt beer and the results of the sensory analysis assessing the beer-like character of the rice beverage are reported. The obtained beer samples show a content of volatile compounds comparable with a barley malt beer. The sensory profile of the rice malt beer is similar to a barley malt beer in aroma, taste and mouthfeel.

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

“…But nowadays, various kinds of cereals and pseudo-cereals are used as alternative row materials: sorghum, rice, maize, millets, amaranth, buckwheat, quinoa, hulled wheats, teff, etc. [2][3][4][5]. In Africa, sorghum is used to produce various kinds of traditional beers named sorghum beers or opaque beers and known as ikagage in Rwanda [6], pito or burukutu in Nigeria and Ghana [7], dolo in Burkina Faso [8], amgba in Cameroon [6], doro or chibuku in Zimbabwe [9], tchoukoutou or tchakpalo in Togo and Benin [10,11] and tchapalo in Côte d'Ivoire [12].…”

Rice malting optimization for the production of top‐fermented gluten‐free beer

“…The seed coat is comprised of husk and bran tissues, which are distinctly separate entities with respect to their physical and morphological nature and chemical composition. The kernel from which the husk is separated is known as brown rice, and it contains about 5% bran . The rice composition makes this cereal particularly suitable for human nutrition.…”

“…The dry matter consists of about 75–80% starch, 5–9.1% protein, 0.2–2.2% oil and small amounts of inorganic substances . The chemical composition of rice, especially the high starch content, makes this cereal also almost perfectly suitable for brewing apart from the low nitrogen content . Beer is one of the oldest and most widespread beverages in the world.…”

“…The kernel from which the husk is separated is known as brown rice, and it contains about 5% bran. 2,3 The rice composition makes this cereal particularly suitable for human nutrition. The dry matter consists of about 75-80% starch, 5-9.1% protein, 0.2-2.2% oil and small amounts of inorganic substances.…”

Analysis of Australian Beers Using Fluorescence Spectroscopy

“…Also, it is common to add hops and other herbs to introduce and balance flavors and aromas. Due to competitiveness and pressures to lower the production costs, brewers often substitute part of the malt with adjunct crops such as rice, maize or sorghum and these have positive and negative consequences [3][4][5]. The final product is a complex mixture of chemical compounds that can be measured using fluorescence spectroscopy.…”