Rice as an adjunct in brewing beer: mini‐review

This is the authors' abstract. We don't add key points for this paper.

Beer is a popular drink consumed worldwide, traditionally produced from malted barley. However, high prices and limited barley production due to environmental factors have led to the use of adjuncts as an alternative starch source in brewing. Rice has become an increasingly promising adjunct due to its neutral flavor, low lipid content, cost-effectiveness, and gluten-free nature. In addition to improving conditions during the mashing process and increasing the clarity of beers, rice promotes the brewing of gluten-free beers, which explains its suitability for individuals with celiac disease. It enhances color, flavor stability, and alcohol production, especially in high-gravity brewing. However, low enzymatic activity, slow fermentation, and low free amino nitrogen levels are associated with it, which necessitates the addition of commercial enzymes and yeast nutrients. Rice adjuncts contribute to an increase in antioxidant activity, with a high level of polyphenols known to improve the nutritional and functional qualities of beer. The current trends focus on the development of all rice malt beers and genetically improved rice with enhanced enzyme activity and improved nutritional content. Future research should focus on enhancing enzyme biotechnology, mineral fortification, and microbial co-fermentation mechanisms to address technical impediments and expand the applications of rice-based brewing. Rice can be considered a sustainable and novel adjunct in the beer industry due to its nutritional, sensorial, and economic benefits. Rice has the potential to be used in beer production to create different varieties of beer, as well as to open up new and vast consumer markets.