Identifying and overcoming challenges in scaling up malted rice for commercial malting and brewing

Study overview

Barley has long been the primary grain used for malting and brewing, but climate concerns and gluten-free demand motivate exploring rice as an alternative. This study scaled malting from laboratory (~0.5 kg) to pilot production (~150 kg) across two malthouses and six breweries. Rice exhibited distinct characteristics including lower germination energy and reduced water uptake capacity, necessitating equipment modifications. Extract yields ranged 38-64% with enzymatic profiles distinct from barley, and testing confirmed that adequate malt modification or the use of exogenous enzymes was essential to prevent processing issues. Sensory evaluation revealed varied flavor attributes across rice varieties. Kernel length and width were measured with a Vibe QM3 grain analyzer (Vibe Imaging Analytics, Inc., Santa Cruz, CA, USA). The authors conclude that malted rice offers a promising pathway to diversify brewing raw materials.