Examining the Impact of Different Malted Rice Cultivars on the Flavor of Non- and Low-Alcoholic Beers

Traditionally, malted barley has served as the primary starch source for brewing, with other grains such as rice serving as adjuncts. However, barley’s susceptibility to climate trend-induced yield decrease raises concerns for the brewing industry’s future supply. In contrast, rice, known for its climate resilience and gluten-free characteristic, emerges as a promising alternative with good malting qualities. To further explore malted rice’s brewing potential, ten malted rice and one malted pale two-row barley were fermented with Saccharomycodes ludwigii to produce non-alcoholic beer (NAB) and low-alcoholic beers (LAB) (NABLAB, 0.26–0.84% alcohol by volume). The beers produced were measured for physicochemical parameters, volatiles, and sensorial attributes. Physicochemical parameters included alcohol content, density, and color. Volatiles were analyzed using headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS). Sensorial attributes were quantified using descriptive analysis with a trained panel. Results showed that most malted rice self-saccharified and produced worts with higher fermentability using S. ludwigii than malted barley. Malted non-aromatic non-pigmented rice LAB were sensorially similar to malted barley NAB. Malted aromatic rice and malted pigmented rice led to unique flavor profiles, signaling the potential of rice as a novel valuable ingredient in brewing. This study sheds light on rice’s suitability for brewing and underscores the potential of malted rice to diversify beer offerings while addressing long-term sustainability concerns regarding crop yield in the brewing industry.