Credit:
Paden Johnson/CC BY-NC-SA
A research team led by experts from a beverage analysis institute in Berlin has conducted a study comparing non-alcoholic beers brewed from differing grain compositions, including those made entirely from barley malt and those using only rice. They performed a detailed volatile chemical analysis and hosted two sensory panels—one in the United States and another in Europe—to evaluate the beers based on aroma, flavor, and mouthfeel.
The findings indicated that beers brewed with rice offered a distinct sensory profile, characterized by reduced worty flavors, which the chemical analysis attributed to lower levels of aldehyde compounds. Instead, panelists noted the emergence of pleasant vanilla or buttery notes. The researchers suggest that brewers seeking a more neutral flavor could consider using nonaromatic rice alongside a 50-50 barley-rice blend, potentially attracting a wider consumer base.
Moreover, an increased rice content produced beers with a creamy mouthfeel, likely linked to a higher presence of larger alcohol molecules that enhance sensory perception without elevating the alcohol level beyond the legal limit for non-alcoholic beer.
Cultural preferences also influenced panelists’ choices, with U.S. participants showing a greater tolerance for worty flavors compared to their European counterparts. Consequently, U.S. tasters identified a 70 percent barley to 30 percent rice mix as most favorable, while Europeans preferred a reverse ratio (30 percent barley to 70 percent rice). These varied results may reflect different brewing traditions and sensory expectations in each region, as noted by the researchers. Additionally, fermentation rates improved with higher rice contributions, attributed to increased glucose and fructose levels.
The team undertook a second phase of research focused on 74 rice cultivars to analyze their extract yields, a crucial factor in brewing efficiency. The study revealed that rice varieties with lower amylose content led to better sugar release during the mashing process, yielding more productive results. Furthermore, some rice types exhibited lower gelatinization temperatures, simplifying processing.
International Journal of Food Science, 2025. DOI: 10.1080/10942912.2025.2520907 (About DOIs)
Journal of the American Society of Brewing Chemists, 2025. DOI: 10.1080/03610470.2025.2499768
