Key Takeaways:
- 1. Rice enhances flavor profiles and reduces fermentation time in nonalcoholic beer.
- 2. Beers with higher rice content have a fatty/creamy mouthfeel.
- 3. Different rice-barley ratios are preferred by tasters from the US and Europe.
Research shows that using rice in nonalcoholic beer production improves flavor profiles by reducing worty flavors and introducing vanilla or buttery notes. Higher rice content leads to a creamy mouthfeel without increasing alcohol levels. Cultural preferences influence the optimal barley-rice ratio, with US tasters favoring 70% barley and European tasters preferring 70% rice. Additionally, certain rice cultivars with lower amylose content yield better results in the brewing process.
Insight: The use of rice in brewing nonalcoholic beer not only enhances flavors but also affects mouthfeel and fermentation time, catering to diverse consumer preferences and brewing traditions.
This article was curated by memoment.jp from the feed source: Ars Technica.
Read the original article here: https://arstechnica.com/science/2025/07/rice-could-be-key-to-brewing-better-non-alcoholic-beer/
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