Beer from Rice - Making Process, Technology, Applications, Patent, Consultants, Company Profiles,Policy, Equipment Suppliers,Reports, Market

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Beer is the world's oldest and most popular alcoholic beverage. It is produced by the fermentation of sugars derived from starch-based material. Worldwide, 20,000 brands of beer are brewed in 180 styles, from ales, lagers, pilsner and stouts to bitters, cream ales and iced beers.
Rice, barley, corn, wheat and sorghum are the main cereals used for preparation of alcoholic beverages
Rice is often used as adjunct for dilution of extract from barley because too high extract substances cause haze and off-odor to the beer
Rice malts are suitable to be used for brewing as a source of carbohydrate of beer. The modification of brewing process could improve the quality
of rice beer
The rice varieties, which are not liked commercially for regular use as food because of big size grains, not of fine grained or and stickiness after cooking were used for making alcohol upon pre-treatment with acid, microbiological and enzymatic and inoculation with standard yeast strains.
Brewing consists of the following steps, malting, Braceaje, Boiling / Lupulisation, Filtration, Fermentation, Maturing process and Pasteurization.
Brewing is the process of changing water and grain into beer through a yeast catalyst. The quality of the water is extremely important. Hard water produce a bitter ale, soft water produce bitter lager.
Skewed excise policy across States along with varying trade margins will lead to disproportionate beer sales across the country

General Information

Production and Technology

Project and Plant

Equipment Suppliers

Policy

Market