In the heart of the American Midwest, a quiet revolution is brewing, one that could reshape the landscape of the brewing industry and offer a lifeline to farmers grappling with climate change and global supply chain disruptions. Researchers at the University of Arkansas have turned their attention to an unlikely hero: rice. Yes, the same grain that fills your sushi rolls and breakfast bowls could be the key to a more resilient and economically viable future for brewers and farmers alike.
Bernardo P. Guimaraes, a researcher at the Department of Food Science, University of Arkansas, has been leading the charge in exploring the potential of rice as an alternative malting grain. In a study published in the npj Sustainable Agriculture, Guimaraes and his team delved into the economic and agronomic impacts of using rice for malting, a process that could significantly alter the brewing industry’s supply chain.
The brewing industry has long relied on barley as its primary malting grain. However, climate change, import restrictions, and global conflicts have thrown a wrench into the works, making barley supplies increasingly unpredictable and costly. Enter rice, a crop that yields twice as much per hectare as barley and boasts greater climate resilience. “Rice is a crop that’s widely cultivated and has a proven track record of withstanding various environmental stresses,” Guimaraes explains. “It’s a crop that’s already a significant part of the global agricultural landscape, and its potential as a malting grain is immense.”
The study, which employed Monte Carlo simulations to estimate the economic and agronomic impact of using rice for malting, found that while rice malt is more expensive to produce, it remains an attractive gluten-free alternative. Beer brewed from 100% rice malt costs 33% more than barley-based beer but reduces acreage requirements by 50–67%. Moreover, using rice malt as an adjunct can lower production costs by 2–12%. “The cost implications are significant,” Guimaraes notes. “But when you factor in the reduced acreage requirements and the potential for increased yield, the economic benefits become clear.”
So, what does this mean for the future of the brewing industry? For one, it opens up new avenues for market adaptation. Brewers can diversify their supply chains, reducing their reliance on barley and mitigating the risks associated with supply chain disruptions. For farmers, it presents an opportunity to explore new crops and potentially increase their yields. “This methodology can estimate malting costs for other grains and locations,” Guimaraes says. “It’s a tool that can help guide future developments in the field.”
The implications for the energy sector are also noteworthy. The brewing industry is a significant consumer of energy, and any changes that can increase efficiency or reduce costs are welcome. The use of rice malt, with its reduced acreage requirements and potential for increased yield, could contribute to a more energy-efficient brewing process.
Moreover, the study highlights the future competitiveness of rice as a viable malting material for countries reliant on unstable barley imports. This could lead to a more diversified and resilient global brewing industry, one that’s better equipped to weather the storms of climate change and global conflicts.
As the world grapples with the challenges of a changing climate and an increasingly interconnected global economy, innovations like this one offer a glimmer of hope. They remind us that solutions often lie in the most unexpected places, and that the key to a sustainable future may well be hiding in our breakfast bowls. The research, published in the npj Sustainable Agriculture, which translates to the New Partnership for Africa’s Development Journal of Sustainable Agriculture, is a testament to the power of interdisciplinary research and the potential of alternative crops to shape our future.