This year, Newcity’s Big Heat feature focuses on those who stand behind the chef in the kitchen. We want to recognize the people who’ve succeeded big time, but we also want to recognize promising upstarts.
The Rice Renaissance Jan 11, 2021 More craft breweries are using rice in their beers. Photography By PP Phototalk on Shutterstock
In the not-so-distant past, craft beer connoisseurs and brewmasters collectively turned their noses up at the thought of rice being a key ingredient in their beer. Within the industry, the grain has long had a reputation as a cheap filler large commercial brands use as an adjunct to water down their brews.
But in the innovative world of craft beer, where creative minds are constantly scheming to create the next best brew, those who have decided to challenge traditional attitudes and take a chance on the grain have found it’s catching on. In recent years, local craft brewers across the country have been making crisp, light, dry beers that are something of a reincarnation of Japanese lager on American soil.