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| + | ==Rice in Beer Brewing== | ||
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Rice is a common brewing adjunct, especially in light lager beers, where it can add alcohol without contributing to the beer's body. Unlike [[maize]], the other traditional lager adjunct, rice is very neutral and does not lend a distinct flavor of its own to the beer. The result is a light-bodied and very crisp lager. | Rice is a common brewing adjunct, especially in light lager beers, where it can add alcohol without contributing to the beer's body. Unlike [[maize]], the other traditional lager adjunct, rice is very neutral and does not lend a distinct flavor of its own to the beer. The result is a light-bodied and very crisp lager. | ||
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*Rice [[grain syrup|syrup]] | *Rice [[grain syrup|syrup]] | ||
*[[Torrefied]] rice | *[[Torrefied]] rice | ||
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| + | ==Rice in Sake== | ||
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| + | '''Rice''' is also the primary ingredient in [[sake]], a brewed beverage similar to beer brewed traditionally in Japan. | ||
Latest revision as of 02:17, 26 August 2007
Rice in Beer Brewing
Rice is a common brewing adjunct, especially in light lager beers, where it can add alcohol without contributing to the beer's body. Unlike maize, the other traditional lager adjunct, rice is very neutral and does not lend a distinct flavor of its own to the beer. The result is a light-bodied and very crisp lager.
In brewing, rice can be used in multiple forms:
- Rice grits
- Flaked rice
- Gelatinized rice
- Rice syrup
- Torrefied rice
Rice in Sake
Rice is also the primary ingredient in sake, a brewed beverage similar to beer brewed traditionally in Japan.
