Episode 156 | Brewing With Rice Malt w/ Bernardo Pontes Guimaraes and Dr. Scott Lafontaine
May 8, 2024
auto_awesome
PhD candidate Bernardo Pontes Guimaraes and Dr. Scott Lafontaine from University of Arkansas discuss brewing beer with rice malt. Topics include optimizing hop growth, using rice malt in brewing, exploring gluten-free beer options, benefits of pigmented rice, and adapting to climate change in the brewing industry.
Rice malt offers innovative malting qualities at lower temps for efficient starch extraction without cereal mash.
Enzymatic differences in rice malt present new mashing opportunities with temperature adjustments for efficiency.
Experimental brewing with rice malt showcases diverse sensory profiles, paving the way for innovative craft beer creation.
Deep dives
Exploring the Potential of Rice Malt in Brewing
Rice malt is gaining attention as a viable ingredient in brewing, offering an alternative to barley. The study examined 19 diverse rice cultivars' malting and brewing qualities, showing promising results for self-securification at lower temperatures, allowing brewers to extract starch effectively without the need for a cereal mash. Collaborating with international partners, the research showcased a multinational effort in exploring new brewing possibilities.
Enzymatic Characteristics of Rice Malt
Rice malt presents a unique enzymatic profile compared to barley, with a focus on alpha glucose days and amyloglucosidase enzymes that operate optimally at lower temperatures. This distinct enzymatic activity offers brewers a new approach to mashing with rice malt, requiring temperature adjustments to maximize enzyme efficiency. The study revealed enzyme variations that contribute to differing mash profiles, opening doors for novel brewing practices.
Tasting the Future of Brewing with Rice Malt
Experimental brewing with rice malt yielded varied sensory profiles across 11 different rice varieties. From cereal-like notes to new flavors, the rice malt beers demonstrated diversity and potential for innovation in craft brewing. These sensory analyses provided insights into the unique characteristics and flavors introduced by utilizing rice malt as a primary ingredient in brewing, marking a shift in exploring alternative grains for future beer creations.
Malting Rice Process and Challenges
The podcast delves into the malting process of rice, highlighting differences compared to barley. It discusses challenges such as the longer steeping time due to smaller kernels and the growth of rootlets. Research from Italy and India on malting rice is referenced, indicating optimization efforts. The discussion transitions to equipment usage, emphasizing the feasibility of malted rice in existing barley malt houses.
Brewing Qualities of Malted Rice
The episode explores the brewing qualities of malted rice, focusing on aspects like malting losses and extract yields. It compares malting losses between rice and barley varieties, showcasing variations in percentages. The podcast highlights the potential use of protein-rich rice in brewing, noting similarities to barley. Additionally, it discusses the extract percentage in rice and its high value when compared to barley, reflecting on potential cost savings and sustainability benefits.
Bernardo Pontes Guimaraes, PhD candidate at University of Arkansas, and Dr. Scott Lafontaine, Associate Professor at University of Arkansas, join Cade in the lab this week to discuss their work on brewing beer with rice malt.
The Brü Lab is brought to you by Imperial Yeast who provide brewers with the most viable and fresh yeast on the market. Learn more about what Imperial Yeast has to offer at ImperialYeast.com today.
