Rice could be key to brewing better non-alcoholic beer
There is increasing consumer demand for low- or non-alcoholic beers, and science is helping improve both the brewing process and the flavor profiles of the final product. One promising approach to better non-alcoholic beer involves substituting barley malt with milled rice, according to two recent papers—one published in the International Journal of Food Properties and the other published in the Journal of the American Society of Brewing Chemists. The chemistry of brewing beer is a very active