Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars

Authors

Bernardo P. Guimaraes, University of Arkansas, FayettevilleFollow
Florian Schrickel, Versuchs-und Lehranstalt für Brauerei in BerlinFollow
Nils Rettberg, Versuchs-und Lehranstalt für Brauerei in BerlinFollow
Shannon R. M. Pinson, USDA, Agricultural Research ServiceFollow
Anna M. McClung, USDA, Agricultural Research ServiceFollow
Kaushik Luthra, University of Arkansas, FayettevilleFollow
Griffiths G. Atungulu, University of Arkansas, FayettevilleFollow
Xueyan Sha, University of Arkansas Division of AgricultureFollow
Christian de Guzman, University of Arkansas Division of AgricultureFollow
Scott Lafontaine, University of Arkansas, FayettevilleFollow

Document Type

Article

Publication Date

2-2024

Keywords

rice varieties; malt; rice malt; gluten free; beer

Abstract

Nineteen globally diverse rice cultivars were analyzed for various chemical parameters important to malting, including germination energy, protein, apparent amylose content, and gelatinization temperatures (GT). The rice cultivars were then malted, and congress mashes were produced. Several parameters important to brewing were then assessed in the malts and worts (i.e., extract, soluble protein, free amino nitrogen (FAN), GT, etc.). The rice malts produced were saccharified to varying degrees, had high limit dextrinase activities, and contained sufficient FAN/protein concentrations. This suggests their potential to yield robust fermentations in beer styles with high adjunct inclusions without requiring additional nitrogen supplementation. Rice cultivars with purple-pigmented bran were found to yield unique wort colors and could serve as novel natural gluten-free colorants for future recipes. Overall, these findings suggest that malted rice could offer a more local and gluten-free source of starch for brewers and beverage/food producers.

Citation

Guimaraes, B. P., Schrickel, F., Rettberg, N., Pinson, S. R., McClung, A. M., Luthra, K., Atungulu, G. G., Sha, X., de Guzman, C., & Lafontaine, S. (2024). Investigating the Malting Suitability and Brewing Quality of Different Rice Cultivars. Beverages, 10 (1), 16. https://doi.org/10.3390/beverages10010016

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.