Scott Lafontaine, flavor chemist and assistant professor in the food science department, explains the science behind malted rice and how it could become another tool for the beer brewing industry. As climate change and rising costs threaten barley, this novel research shows how malted rice could provide a viable alternative. For consumers, malted rice beer offers a gluten-free option and a variety of unique flavor profiles. And since Arkansas produces about half of the rice in the U.S., local brewers can leverage a domestic agricultural product and present local farmers with another economic opportunity.

Read more about this research here:   
https://aaes.uada.edu/news/malted-rice-study-lafontaine/ 

Find Scott Lafontaine on LinkedIn: https://www.linkedin.com/in/scott-lafontaine/ and on Twitter: https://twitter.com/ScottLafontain