Rice Beer

Rice has been used to make beer and wine in Asia for thousands of years. Unlike barley, rice can not be germinated to convert its starches into fermentable sugars. Therefore, it's cooked thoroughly before brewing. Rice is used by modern brewers as an adjunct to lighten the body of their beer.


  • 1 quart well-cooked rice

  • 1 gallon water

  • 12 ounces white sugar

  • yeast


  1. Dissolve the sugar in the water.

  2. Add the rice and the yeast.

  3. Ferment then rack to a secondary and continue fermentation until complete.

  4. Prime, bottle and allow to condition for 7 days before drinking.

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