Rice rebels: Research reveals the grain’s brewing benefits
June 26, 2025
By John Lovett
University of Arkansas System Division of Agriculture
Arkansas Agricultural Experiment Station
Fast facts
- “Dr. Schubert led the charge in redefining the role of rice in brewing” — Scott Lafontaine
- Milled rice enhances nonalcoholic beer flavor by reducing aldehyde levels
- Aromatic rice can impart novel flavors to nonalcoholic beer
- Rice varieties found with lower gelatinization temperatures
(1,362 words)
Editors: This version has been updated with grant funding information.
FAYETTEVILLE, Ark. — Christian Schubert and Scott Lafontaine are fighting an old prejudice: that rice doesn’t belong in beer.
Now they’ve got the research to upend that ancient bit of brewing snobbery.
Schubert is a visiting postdoctoral researcher from the Research Institute for Raw Materials and Beverage Analysis, officially known as Versuchs- und Lehranstalt für Brauerei — or VLB — in Berlin. He’s joined Lafontaine, assistant professor of food chemistry in the food science department of the Dale Bumpers College of Agricultural, Food and Life Sciences.
Two studies by Schubert and Lafontaine show that rice can play a pivotal role in development of both flavor and what’s known as extract yield — the amount of fermentable sugars extracted from grains in the brewing process.
Timely innovation
The rice brewing research aligns well with recent Arkansas legislation. This spring, the state legislature passed Arkansas House Bill 1491, which creates incentives for the use of Arkansas-grown rice in beer and sake production.
Arkansas is the nation’s top rice grower, accounting for about 50 percent of U.S. rice production. However, rice breeding programs from the U.S. Department of Agriculture and an international organization are going in opposite directions for what Lafontaine’s research is showing is best for brewers.
“This research is timely because current trends in rice breeding may unintentionally work against brewing needs if brewers are not proactive in cultivar selection,” Lafontaine said. “USDA breeding programs are emphasizing higher head rice yields, which is a critical quality parameter for rice millers to increase whole kernel recovery. At the same time, the International Rice Research Institute is advancing efforts to develop low-glycemic table rice varieties, which typically feature higher amylose content and elevated gelatinization temperatures.”
While the higher head rice yield and low-glycemic traits are advantageous for food applications, Lafontaine said they directly contrast with those shown to improve brewing extract efficiency. Also, rice with lower gelatinization temperatures could save energy in the brewing process and allow for craft brewers to utilize rice.
“Without intentional sourcing and closer collaboration with rice breeders, brewers risk losing access to cultivars best suited for brewing performance,” Lafontaine said.
As the demand for both sustainability and innovation in brewing continues to grow, securing access to the right varieties of rice will be essential for ensuring continued efficiency and product quality, Lafontaine added.
Challenging perceptions
Lafontaine said rice has historically been mischaracterized as a cheap adjunct. An “adjunct” in brewing is any fermentable ingredient other than malted barley used for a variety of reasons including cost reduction, flavor enhancement, body and mouthfeel adjustment, or to achieve a specific style characteristic.
“In Germany, the Beer Purity Law, or Reinheitsgebot, has shaped cultural attitudes toward what should go into beer. But here in the U.S., we have more flexibility to explore innovation,” said Lafontaine, who is also co-director of the Arkansas Center for Beverage Innovation with the Arkansas Agricultural Experiment Station, the research arm of the University of Arkansas System Division of Agriculture.
Originally enacted in 1516, the Reinheitsgebot limited beer ingredients to water, hops, and barley malt. Yeast was included much later. While the law has protected tradition, Lafontaine said it also has created resistance to alternative ingredients like rice and stifles innovation in countries like the U.S. where the definition of beer is much more broad.
However, rice offers distinct technical and sensory benefits, Lafontaine said.
Research tells the tale of rice and beer
The first study, titled “Investigating the Incorporation of Milled Rice in Brewing Non-Alcoholic Beer to Enhance Sensory Quality,” was published in the International Journal of Food Properties and was co-authored by Nils Rettberg, head of special analytics at VLB and previously Schubert’s doctoral adviser as well as Lafontaine’s postdoctoral host.
Their results show that rice improves flavor profiles, shortens fermentation time, and may extend shelf life by limiting the production of undesirable aldehydes, which are organic compounds often associated with off-flavors and aromas.
“Dr. Schubert led the charge in redefining the role of rice in brewing,” Lafontaine said. “He’s a certified German brewmaster with extensive technical training from the VLB. From a capability standpoint, there was no one better suited to lead this project.”
Brewing with purpose
In the U.S., nonalcoholic beer is classified as having 0.5 percent or less alcohol by volume. International standards range from 0.05 to 1.2 percent, with “alcohol-free” beer typically defined as under 0.05 percent.
There are several methods to produce nonalcoholic beer. These include removing alcohol after fermentation or controlling fermentation using yeasts that do not fully metabolize malt sugars. Lafontaine and Schubert’s work focused on using Saccharomycodes ludwigii, a non-Saccharomyces yeast that cannot ferment maltose, the primary sugar from barley.
The key to rice’s success lies in its chemical composition. Unlike barley, milled rice has naturally lower levels of the unwanted aldehydes often found in nonalcoholic beer. By limiting aldehyde formation during fermentation rather than removing them afterward, brewers can reduce costs and improve product quality.
German vs. American palates
The research team also explored how rice is perceived across global markets. Using ARoma 22, a jasmine-type aromatic rice developed by the Arkansas Agricultural Experiment Station’s rice breeding program, the team brewed several nonalcoholic beer formulations with Saccharomycodes ludwigii.
Sensory panels in Arkansas and Germany revealed distinct preferences: Arkansas participants favored a 30-percent rice/70-percent malted barley mix, while German participants preferred the inverse. The researchers suggest that a 50-50 blend may offer the most universally appealing profile.
Flavor analysis showed that barley-heavy beers had more “worty” characteristics, while higher rice content revealed buttery, vanilla and creamy notes. Additionally, higher rice content was correlated with increased levels of larger alcohol molecules, like 3-methyl-1-butanol, which contribute positively to mouthfeel without raising the alcohol content above the legal nonalcoholic beer threshold.
Essentially, rice-based worts can make nonalcoholic beer taste more like full-strength beer.
Interestingly, fermentation also occurred faster with increased rice content, thanks to its higher levels of simple sugars such as glucose and fructose.
As consumer demand for healthier alternatives grows, especially in light of the U.S. Surgeon General’s advisory naming alcohol a leading preventable cause of cancer, Lafontaine emphasized that nonalcoholic beer is poised for growth. While nonalcoholic beer accounts for about 5 percent of the German beer market, it currently comprises just 1 percent in the U.S. but is expected to expand significantly, Lafontaine added.
Brewing with efficiency
The second study, led by food science master’s student Matthew Aitkens, focused on how rice variety impacts brewing efficiency in terms of extract yield. The study, titled “Unveiling Cultivar and Agricultural Factors Influencing Extract Yield from Milled Rice,” was published in the Journal of the American Society of Brewing Chemists. It was co-authored by Lafontaine, Schubert, and collaborators from the experiment station’s Arkansas Rice Processing Program and the USDA’s Agricultural Research Service.
Analyzing 74 rice cultivars, the team found significant variability in extract potential. High-extract varieties tended to have lower amylose content and cracked more easily, facilitating sugar release during the mashing process. Mashing is the first step in brewing beer, where grains are soaked in hot water to convert starches to sugar.
“Identifying cultivars with higher extract yield can enhance brewhouse efficiency and reduce raw material requirements,” the study concluded.
This is an important finding, Lafontaine said, because the economic implications are considerable. Improved extract yield means less grain is needed to produce the same volume of beer, which can help brewers cut costs, reduce waste and scale production more sustainably.
Not just a filler
Another misconception, particularly among craft brewers, is that rice always has a high gelatinization temperature, which would make it challenging to use. Gelatinization is critical to brewing because it frees starches from grains that feed fermentation.
Lafontaine noted that certain varieties possess lower gelatinization temperatures, even less than 65 Celsius, or 149 Fahrenheit, making them easier to process.
“Rice isn’t just neutral filler. It’s a tool for innovation,” Lafontaine said. “It’s time we move beyond outdated perceptions and recognize what rice can offer in creating beer that’s sessionable, efficient, and aligned with both tradition and the evolving preferences of today’s consumer.”
The Brewers Association defines a “session” beer as one with alcohol by volume under 5 percent, prioritizing drinkability and balance over high alcohol levels and intensity.
The study published in the International Journal of Food Properties was supported by the USDA’s National Institute of Food and Agriculture with Grant Nos. 2024-67014-42710 and 2022-70410-38443. The study published in the Journal of the American Society of Brewing Chemists was supported by USDA-NIFA Grant No. 2024-67014-42710.
To learn more about the Division of Agriculture research, visit the Arkansas Agricultural Experiment Station website. Follow us on X at @ArkAgResearch, subscribe to the Food, Farms and Forests podcast and sign up for our monthly newsletter, the Arkansas Agricultural Research Report. To learn more about the Division of Agriculture, visit uada.edu. Follow us on X at @AgInArk. To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit uaex.uada.edu.
About the Division of Agriculture
The University of Arkansas System Division of Agriculture’s mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, the Division of Agriculture conducts research and extension work within the nation’s historic land grant education system.
The Division of Agriculture is one of 20 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on three system campuses.
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Media Contact: John Lovett
U of A System Division of Agriculture
Arkansas Agricultural Experiment Station
(479) 763-5929
jlovett@uada.edu