The role of red rice in craft beer: A sensory and nutritional evaluation

Abstract

Background and ObjectivesRed rice is widely cultivated in the semi‐arid regions of Northeastern Brazil and is notable for its rich phenolic content and nutritional value. The use of red rice as a nonconventional adjunct in brewing can enhance the sensory and nutritional qualities of craft beers, offering a unique product profile that appeals to the growing demand for differentiated and artisanal beverages. This study aimed to evaluate the sensory and nutritional impact of incorporating red rice from two distinct regions, Bahia and Paraíba, into the brewing process.FindingsThe study analyzed the effects of red rice from Bahia and Paraíba on the antioxidant capacity, phenolic content, and volatile composition of the resulting beers. Beers produced with Paraíba red rice exhibited a higher phenolic content and antioxidant capacity, while the Bahia variety contributed to a more complex aromatic profile. Sensory evaluations showed that the Bahia rice beer received higher ratings for aroma and overall acceptance, whereas the Paraíba rice beer stood out in antioxidant properties.ConclusionsThe inclusion of red rice as a brewing adjunct in craft beer formulations enhances both antioxidant capacity and sensory complexity, contributing positively to consumer acceptance. Utilizing regionally sourced red rice varieties adds distinct sensory attributes to the beers, increasing their appeal within the specialty beverage market.Significance and NoveltyThis research demonstrates the potential of red rice as an innovative and sustainable adjunct for the craft beer industry, offering a nutritionally enriched and sensory‐diverse product. The findings underscore the value of integrating locally grown ingredients to create high‐quality, artisanal beverages that support regional agriculture and promote sensory diversity in the beverage industry.