Why not use rice to brew beer

As we all know, the raw materials for brewing beer are wheat, yeast, hops, water, etc. Few brewmaster use rice to brew Beer is a very common drink in life. It has a large market and attracts many entrepreneurs. However, during the process of learning beer brewing, I found that beer is mostly brewed from wheat. Why not use rice for beer brewing? ?
It turns out that the sugar content of rice is too small compared with wheat malt, so it cannot meet the needs during the brewing process. This is the main reason why rice is not used for brewing. At this time, let’s understand the sugar requirements of beer brewing.Most of the barley wort is maltose, and the metabolism of maltose requires yeast to ferment, and then use glucosidase to metabolize maltobiose and triose into glucose, and then start to slowly enjoy glucose.

The starch in rice is too simple, all are very small particles, after hydrolysis, they are all simple sugars. Therefore, if rice is used to make wine, the degree of fermentation will be quite high, and the sugar will turn into alcohol as much as possible.Today, let’s take a look at an interesting thing. Someone even brewed beer with rice.

A restaurant in Copenhagen is offering consumers a new type of beer, which is brewed from leftover rice from making sushi and invented by researchers at the Technical University of Denmark.

Researchers at the Technical University of Denmark have invented a way to use excess sushi rice to brew sustainable draft beer.The National Food Research Institute of the Technical University of Denmark has been cooperating with the affiliated company Science Brew for development. Making sushi requires a lot of rice, not all rice is used. A recipe for beer.

Although Danish beer uses barley as its basic raw material, there are many Asian beers made from rice in the country. Researchers said that although brewing beer with rice as a raw material is not new, the idea of brewing beer with leftover rice is quite new. The technology is to develop a beer recipe that uses as much leftover rice as possible-this is a challenge because this starch component tends to hinder the filter, while grain-based ingredients do not.

German master student Marlin Kersting successfully brewed 10 liters of beer with the remaining rice, water and a small amount of malt. Under the leadership of the supervisor and brewer Preben Bøje Hansen, ScienceBrew was able to expand it into viable recipes for larger production volumes.

ScienceBrew is a beer and food technology laboratory at the Technical University of Denmark. This beer called "Gohan Biiru" contains more than 20% rice, but Hansen believes that this ratio can be increased. Currently, this beer is sold in a restaurant called Sticks 'n' Sushi in the Ringerby district of Copenhagen, but the restaurant chain hopes to promote this beer to all restaurants.

ScienceBrew cooperates with international patented technology, aiming to become the center of science, innovation, product and business development, and to showcase new technologies and news in the food and fermentation fields.

Other brewers are also trying to use leftover food in the brewing process. Toast beer was brewed in London in 2015. It is brewed with fresh leftover bread. All profits are donated to charities to solve food waste. Now it has expanded to use 1 million slices of bread to brew 454,180 liters of beer.The reason why Marlin brews beer with rice is to not waste food. If you want to brew beer, we still recommend using wheat, which will greatly reduce costs.

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