Rice, a staple crop in Arkansas, may soon find a new role as a competitive grain for malting, potentially increasing its domestic demand. Arkansas is the leading rice-producing state in the country. Arkansas produces more rice than any other state, typically raising 50 percent of the country’s long-grain rice crop. Domestic exports of long-grain rice have already taken a significant hit, with the following chart showing a decline of nearly 7% over the last 15 years. With changing market conditions and consumer preferences, researchers believe that malted rice could provide a viable alternative to traditional barley malt in the brewing industry.
Arkansas’s ag climate is shifting dramatically. Exports of long-grain rice last year dropped to 43%, down from 50% in 2010. This trend has many farmers and stakeholders in the region worried about the long-term sustainability of the coast’s rice production. Breweries are looking for gluten-free alternatives. In this way, malted rice offers an exciting and unique quality ingredient that can help supply the growing global demand for gluten-free beer, while bringing economic windfalls to nearby malt houses.
Exploring the Benefits of Malted Rice
Malted rice is a secondary sugar source used in the brewing process for American light lagers. This creative solution drastically reduces the amount of land needed to produce crops. The grain yields significantly more per acre than barley and has equal or greater sugar extract potential. This kind of efficiency would help farmers make the best use of their land and resources while serving the growing, changing needs of beverage makers.
A recent study by agricultural economists found that using malted rice to brew beer can dramatically reduce production costs for breweries. In fact, it would save them more than 12% compared to conventional milled rice. Beer produced solely from rice malt will be subject to a price increase of approximately 30% compared to barley beer. Its gluten-free status, along with its nutty taste and chewy texture, makes it particularly popular with consumers.
“Developing a domestic market for our own rice ultimately could ensure the long-run sustainability of rice production in Arkansas.” – Lanier Nalley
Beyond the realized cost savings, malted rice introduces some novel and inspiring aromas and flavors that could help push the boundaries of beer into new territories. Researchers have identified several long-grain rice varieties that possess sufficient enzymatic activity to convert starch into fermentable sugar when malted. This technological breakthrough might enable craft brewers to produce unique non-alcoholic drinks that cut through increasingly competitive beverage aisles.
The Untapped Market for Gluten-Free Beer
Considering gluten-free beer sales are on fire, with annual revenue growth over 16%. All this growth creates an enticing opportunity for Arkansas rice farmers to take advantage of malted rice as a prime ingredient. Lanier Nalley, an ag economist from Arkansas, pointed out “alternative markets, such as malted rice, are able to help fill that gap” of lost exports. This shift towards malted rice could ultimately stabilize the local economy by creating a new market while addressing the declining export figures.
Scott Lafontaine, a researcher contracted for this pilot project, notes the historic roots of brewing with other grains. Overall, when you look back at ancient beers in Asia, you’ll see millet and rice used. Archaeologists have recently shed light on the importance of cereal-based beverages, particularly those that were concocted from rice.
“Who knows? Maybe that rice was malted.” – Scott Lafontaine
Brewers are excited to experiment with dedicated gluten-free malts grown and produced in Arkansas. This change is especially warranted in the context of recent years. Yet making sure our food is safe and not cross-contaminated is still a very important task.
“The use of dedicated gluten-free malts, malthouses and breweries is essential,” – Bernardo P. Guimaraes
Challenges and Future Prospects
Despite these promising developments, challenges remain. The complexity and expense of ingredients like dedicated gluten-free malts can be enough to keep many brewers from pursuing this alternative to its fullest. Not surprisingly, many brewers consider that gluten-free malts are an advantage in the competition. Their cost cannot be more than twice that of regular barley malt.
It’s really up to the market response to determine how far malted rice can get into the brewing industry. If successful, it would diversify production opportunities for Arkansas farmers and help repopulate local economies hurt by increasing rice export losses.
“When we started this, I thought there’s no way this is going to work,” said Nalley. “How long have humans been drinking beer, and how long has rice been around? The economist in me thought, well, if this would have worked, they would have done it 400 years ago! But I guess it took lightning in a bottle with Scott and Bernardo to put two and two together to figure this out, because this could work.” – Lanier Nalley
Our ability to grow more rice in this country may depend on whether or not we can make malted rice work in the brewing world. As research continues and the technology improves, an increasing number of breweries continue to pursue this innovative approach. Arkansas will soon be home to a major player in the gluten-free beer market.