Luos TsolJul 2, 2025
Ars Technica
Rice could be key to brewing better non-alcoholic beer
"It’s time we move beyond outdated perceptions and recognize what rice can offer in creating beer."
https://arstechnica.com/science/2025/07/rice-could-be-key-to-brewing-better-non-alcoholic-beer/?utm_brand=arstechnica&utm_social-type=owned&utm_source=mastodon&utm_medium=social
Jul 2, 2025 at 7:38pmArsBot 🤖
Show threadMeercat ✅ 
Jul 2, 2025

@arstechnica who in her/his right mind wants _non-alcoholic_ beer?

[please do not take this seriously- it’s just a joke]

Show thread𝙲:\𝚝𝚛𝚊𝚗𝚔𝚣𝚎𝚗> █Jul 2, 2025
@meercat0 @arstechnica Alcoholics and their families for starters.
Show threadFalling forward 🍉Jul 2, 2025
@arstechnica
Jfc
What is the market for alcohol free products like this?
Drink a beer, or don't.
(I don't drink. Beer tastes awful.)
Show threadRadomír ŽemličkaJul 2, 2025
@AnnyJoe @arstechnica Well, if you don't like it, you can't understand. I specifically like the taste, I just don't want to be drunk all the time. 😅
Show threadRey Jul 2, 2025
@AnnyJoe @meercat0 because some of us like the taste & the community that seems to require alcoholic beverages, but can't drink alcohol for one reason or other. why bother to yuck someone else's yum??
Show threadMeercat ✅ 
Jul 2, 2025
@nothe @AnnyJoe mine was a joke, sorry it didn’t come across. I did not want to offend anyone
Show threadTMDRNXJul 2, 2025
@arstechnica
Japanese brewer Asahi has been doing this for years...
Show threadJohn Rohde JensenJul 2, 2025
@arstechnica I hear Carlsberg is using rice and enzymes to produce their beers. Enzymes should only go into my laundry detergent.
Malt, yeast, hops and water. Nothing else is welcome in my beer.
Show threadkoorogiJul 3, 2025
@johnrohde @arstechnica enzymes are naturally occurring in barley and play a critical role in breaking down the malt's starches into fermentable sugars. Beer wouldn't be beer without some enzymes.
Show threadGrumpy Old Techie 🕊️Jul 3, 2025
@johnrohde @arstechnica You should read up a bit about how natural brewing works, without enzymes there won't be beer.
Also try a few Belgian beers that aren't limited to an ancient German tax law.
Show threadJohn Rohde JensenJul 3, 2025
@grumpyoldtechie @arstechnica
https://en.wikipedia.org/wiki/Reinheitsgebot
Reinheitsgebot - Wikipedia

Show threadGiangioJul 4, 2025

@johnrohde In a couple of words, enzymes are naturally present on malt (mostly preserved during the toasting), they're needed by the seeds to get nutrients and develop the plant. When brewing, in the mashing process, brewmakes make use of enzymes to tune the flavour of the beer.
Anyway is known that big industries are looking for profit, not to please the consumer!

@arstechnica

Show threadChancerubbageJul 2, 2025
@arstechnica rice has been a main grain in the megaswills for years.
Show threadSun Microdevil Pte LtdJul 3, 2025
@arstechnica Now that we're making nonalcohol beer, let's do nonpork babi next 
Show threadSven222Jul 3, 2025
@arstechnica Ja, interessant. ABER, wie wurde das alkholfreie Bier hergestellt? Bei gestoppten Gäreren, oder auch den neuen "alkoholfreien" Bierhefen kann ich mir das sehr gut vorstellen. Bei entalkoholisierten Bieren gehe ich jetzt mal davon aus, dass da die Anlage (welche Aromen werden zurückgewonnen) mehr ausmacht.
Show threadSven222Jul 3, 2025
@arstechnica OK, die erste Studie war mit gestoppten Gärern, da ist das absolut logisch das Ergebnis. Wird in DE aber wohl eher nicht möglich sein, weil alkoholfreies Bier ja auch unter das Reinheitsgebot fällt. Also irgendwie kann man das bestimmt deklarieren, es darf aber eben nicht Bier heißen.