The Rise of Malted Rice: A New Grain in the Brewer’s Toolbelt

In this episode, we're diving into a trending brewing ingredient that’s stirring up interest across the craft beer world—malted rice.

Long associated with sake and big-name adjunct lagers, malted rice is now stepping into the spotlight for all the right reasons.

Inspired by an in-depth article from Beer & Brewing Magazine, Rod breaks down how brewers are using malted rice to create beers with cleaner profiles, lighter bodies, floral aromas, and surprising flavor nuance. From its high enzymatic efficiency to its role in gluten-free brewing and beyond, malted rice is proving it’s not just filler—it’s a feature.

Whether you're a homebrewer curious about experimenting with alternative malts or a craft beer fan wanting to stay ahead of the trends, this episode is your perfect pour.

Topics on tap:

• ​What makes malted rice different from traditional rice adjuncts
• ​Its impact on flavor, color, aroma, and clarity
• ​Why it’s becoming popular in lagers, hazy IPAs, and gluten-free beers
• ​Brewer insights and real-world applications
• ​Rod’s thoughts on the future of rice in craft beer

So grab your favorite pint, and let’s explore this rising grain in the brewing game!

🔗 Referenced article: “Malted Rice on the Rise” – Beer & Brewing Magazine📣 Join the conversation: Have you tried a rice-forward beer? Let me know on socials or drop a comment!

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