In the ever-evolving world of beer, the ingredients behind your beer are just as important as the brewing process itself. And among these, grains play the most important role. From shaping the flavor and texture to defining brewing traditions across the globe, grains such as rice and barley play a central role. However, both rice and barley beer, despite the similarities, have certain differences that we shall understand in this article. So, relax, grab a bottle of beer, and understand the rice vs barley beer differences.
Barley to beer is what grape is to wine – essential to the core! It is the most common grain used in beer production and has been used for centuries. When malted, barley produces enzymes that convert starches into fermentable sugars. These sugars are what essentially lead to alcohol production.Part of what makes barley a beer staple is that it contains husks. These husks help in keeping the mash of the beer loose and allow for easy drainage of the wort. It is the wort that then gets converted into beer. Barley beer usually contains alcohol by volume (ABV) of 6% to 12%. While it is not as high as other spirits like whisky, gin, vodka, or tequila, beer made from barley packs a considerable ABV compared to rice beer.
Beers brewed with barley typically have a rich, malty character. Plus, you may get notes of toast, nuts, caramel, coffee and even chocolate. Barley contributes to a fuller mouthfeel, creating a sense of warmth and body in the beer.
Barley contains higher enzyme levels than rice, which makes it perfect for brewing. As mentioned earlier, barley contains husks that aid in keeping the mash loose and allowing for easy separation of the wort. This comes in handy for brewers, as it efficiently helps extract beer and save time and effort. Barley is also the most commonly used grain in the beer-brewing process, so it is easily accessible as compared to rice.Also Read: Hot Girl Drinks Only: Cocktails That Slay and Spill
While barley enjoys the credit for being the most commonly used grain to produce beer, rice is the underdog in beer production. Though it has not been historically an important brewing grain, the popularity of rice in the production of beer is only increasing. It is mainly used to produce lighter lagers and beers that are especially commonplace in Asian brewing traditions.
Most rice beers contain an ABV of about 3.6% to 6.5%, an amount that is much less than that in barley beer. This means that drinking barley beer will make you ‘unsobered’ faster than when you drink rice beer!
Rice imparts a clean, neutral taste that allows other elements of the beer to stand out more distinctly. Nowadays, many manufacturers use either whole rice, rice flakes, or even rice syrup for the same. This results in a lighter body and a smooth, crisp finish that makes it perfect for those who enjoy more subtle flavors. Moreover, an advantage of using rice is that most, if not all, rice beers are gluten-free. Many even contain antioxidant properties, and most of them add that umami flavor to your beer that is otherwise missing in a barley-based beer.
Rice lacks the enzymes that make barley the preferred choice for beer production, however, that doesn't weigh down the flavor of the beer. It can be used effectively when combined with malted grains as well. With fewer proteins and oils, rice beers are often clear in appearance and have a subtle, delicate flavor profile. Also, it is much easier to produce rice beer than barley-based beer, making it suitable for large-scale production.Also Read: Why You Should Try Craft Beer in India (At Least Once)
Barley-based beer has mostly dominated traditional American and European brewing styles. Be it English ales, German lagers, or American Indian Pale Ales, barley has been the core component of many classic craft beer recipes. As it imparts a rich, full-flavored brew, barley is the backbone of many western brews.
On the other hand, rice beer has been commonly associated with Asian brewing culture. With rice being the most commonly grown cereal in the East, it is no surprise that it finds its way even in traditional brewing methods. Many Indian local liquors like handia, apong, and lugdi are made with fermented rice. Not just that, but Korean and Japanese liquors also commonly use rice for the production of rice beers. Due to their signature light-bodied flavor, they are also used in religious and communal ceremonies.
Rice vs barley beer – a topic that isn’t a hot topic of debate, but rather all about understanding how the two ingredients contribute to two completely distinct brews. While barley-based beers are richer, flavorful, and intense, rice beers are lighter and subtler in their taste. Now that you know certain key differences between the two kinds of beer, which one are you most excited to try out?
