Exploring Rice Malt in Brewing

This chapter delves into the utilization of rice malt in brewing, discussing its benefits for craft brewers and the potential it offers as an alternative to barley due to climate change concerns. The conversation also explores the differences in starch quality between rice and barley, the gelatinization process, enzymatic profiles, and the unique enzymes present in rice malt. It highlights the importance of studying rice varieties for brewing and optimizing the gelatinization process for better enzyme utilization in rice malts.