Rice malting may boost local demand and create new brewing opportunities
A fresh opportunity is brewing for U.S. rice farmers, thanks to an ancient process with a modern twist. Researchers found that malting rice, like barley, can boost domestic rice demand.
A study published in Sustainable Agriculture revealed that malted rice could reduce beer production costs by 2% to 12% compared to using milled rice. Moreover, rice yields more grain per acre than barley and offers strong sugar extraction, making it ideal for brewers.
Today, brewers mainly use milled rice, but switching to malted rice simplifies brewing and cuts processing time, especially benefiting small craft brewers producing gluten-free beers.
Arkansas, the leading U.S. rice producer, has faced a 7% drop in long-grain rice exports since 2010. "Alternative markets, like malted rice, can backfill that decrease in exports," said Lanier Nalley, a University of Arkansas professor. "Developing a domestic market for our own rice ultimately could ensure the long-run sustainability of rice production in Arkansas."
Recent research shows that many rice varieties can be malted successfully, offering brewers interesting new flavor options. Beer made with 100% rice malt would cost about 30% more but remains competitive among gluten-free products, a market growing by more than 16% annually.
The gluten-free label requires strict standards, and dedicated gluten-free facilities are essential to prevent contamination.
Beyond the U.S., malted rice could help tropical countries reduce reliance on imported barley. This innovative use of rice could ensure farmers have stronger markets and greater sustainability into the future.
The feasibility study was partly funded by USDA’s National Institute of Food and Agriculture, supporting the development of sustainable agricultural products.