Rice was first added to beers in North America in the mid-19th century to counter 6-row barley’s high protein levels and to save money versus an all-malt recipe. Using rice today is becoming increasingly popular again as pro brewers and homebrewers explore ways to make more crisp lagers since the addition of rice creates a bright beer with a lighter body. Join BYO’s Technical Editor Ashton Lewis as he explores techniques for brewing with rice as an additional ingredient. Includes ways to simplify older adjunct cereal ingredient methods to save you time.