Craft Beer Embraces Rice

I was not aware. I remember when they had a web site and sold merch but had still no beer brewed.

Enjoy

 

Always liked this one ,could find it fresh. Crisp sweet with a dry finish.
https://modistbrewing.com/drinks/supra-deluxe/

 

Does anyone know what the saccharification process for rice used in beer is? In sake production a mold (koji) is spread on cooked rice which is a necessary process for yeast to be able to use sugar.

 

Great Divide did a rice beer called Samurai around 2015 at some point that was completely amazing.

 

Well, according to Master Brewers Association of the America's The Practical Brewer ©1977 :

Besides whole grain rice, so-called "brewers rice" (chipped/broken grains), rice flakes (pre-gelatinizing the starch) and rice syrup have also been used in brewing. Without cereal cookers, it'd seem likely many "craft" brewers use it?

Well, the beer today commonly called Coors Banquet these days, developed in the 1940s, was brewed with rice into the 1970s, and then changed to a combination of adjuncts:

In the 1960s, the brewer even started a program to encourage rice farming in Colorado and Coors even owned a rice mill in Arkansas in the 1980s. In the 1990s, they even dropped the "refined (corn) starch" and went with only rice again for a time. Today, they use Dextrose/Corn Syrup.
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Re: Flying Fish Exit 16 - It should be pointed out that wild rice is not actually rice. Why isn't it and what difference would that make in using it as an brewing adjunct? Beats me (can't find a good explanation via Google.) Also, some sources from 2010 said it was a blend of white, brown and wild rices.

 

I've always like the simplicity and drinkability of rice lagers. But I've never really thought that this should be a desireable malt flavor. I go for them for cleanliness and drinkability, not really flavor. Not unlike a lot of AAL.

 

Picked this up today from Jester King, made with Sorachi Ace and jasmine rice.

 

Thanks for throwing some light on the issue of rice in beer. I'd banish the use of "rice beer" from malt beverage discussions. I never would have called Coors, Bud, or Oly rice beers in the 70s (these weren't among my favorites, but they were ubiquitous and unavoidable in CA). I couldn't really tell the difference between them and the typical corn-adjunct beers. In fact, in a blind tasting of Bud vs. Busch Bavarian, we preferred corn-adjunct (?) Busch. Let's call sake "rice beer".

 

For anybody interested, there's a decent conversation in this All About Beer - Brewer to Brewer podcast about using rice in beer that touches upon some of the things mentioned in this thread. The relevant part is from 31:21-41:43

 

What about Canadian Rice Beer, where it was sometimes, confusingly, referred to as "American (style) rice beer" ? It appears that some of the Canadian beers were brewed with malted rice (which was never common in the US), which would also mean a beer labeled "All Malt" might not have been 100% barley malt.