By Jamie Martin
A new study highlights how rice malting could open new domestic markets for U.S. farmers. While malting is usually associated with barley, researchers found that rice, particularly from Arkansas, can also be malted successfully for brewing.
Published in the journal Sustainable Agriculture, the cost-feasibility study shows that using malted rice instead of milled rice in beer brewing could lower production costs by 2% to 12%. Malted rice also requires less farmland because it produces more grain per acre than barley while offering strong sugar extract potential.
Brewers typically use milled rice, but malted rice simplifies brewing, reducing time and energy. It could also help small craft brewers produce gluten-free beers more efficiently.
Arkansas, the nation’s top rice producer, has seen a 7% decline in long-grain rice exports over 15 years. "Alternative markets, like malted rice, can backfill that decrease in exports," said Lanier Nalley, professor at the University of Arkansas. "Developing a domestic market for our own rice ultimately could ensure the long-run sustainability of rice production in Arkansas."
Researchers also discovered that several rice varieties can fully convert their starch into sugar, producing unique flavors that brewers could embrace.
Though beer made from 100% malted rice costs about 30% more, it could still be competitive in the growing gluten-free beer market, which is expanding by over 16% annually. Gluten-free brewing requires dedicated facilities to meet FDA standards.
Experts believe rice malting offers major potential, especially for tropical countries reliant on barley imports. With global interest and changing tastes, U.S. rice farmers could find fresh opportunities through this ancient yet innovative practice.
Photo Credit: istock-digitalsoul
Categories: National