I am interested in brewing rice beer and its value addition with fruits. I would like to know about the technological hiccups which I might encounter during the development process and what are the effective remedies.
Rice beer is very common in the Orient. This is the limitation of this fermentation. The yeast Saccharomyces cereviseae can not produce amylase and it will only ferment the available fermentable sugars in the cooked rice matrix and can only produce 7 to 12% alcohol. That is why hard liquors are distilled forms of this beer. Now if you add fruit punch and if your yeast is good enough you may get a harder beer as there will be more sugars from the fruits. Otherwise, the beer fermentation will stop with a high percentage of residual sugars. I do not know how that beer would fare well in the market.
Thanks a lot for your reply Sir. But it is worthwhile to mention that in the Lambic styles of brewing, incorporation of fruits is very common and they are doing it since ages.
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