Research on non-alcoholic beers revealed that beers brewed with rice exhibited lower worty flavors and enhanced vanilla or buttery notes due to lower aldehyde compounds. The sensory panels concluded that a higher rice content produced beers with a creamy mouthfeel while remaining non-alcoholic. Cultural preferences influenced tasting results, with US tasters favoring higher barley content compared to European tasters. Additionally, the study examined various rice cultivars for extract yields, emphasizing the culinary potential and flavor profile diversity in non-alcoholic brewing.
The rice-brewed beers had less worty flavors and distinct vanilla or buttery notes due to lower levels of aldehyde compounds, indicating flavor diversity in non-alcoholic beers.
Panelists noted higher rice content resulted in beers with a fatty/creamy mouthfeel, due to increased levels of larger alcohol molecules contributing to pleasant mouthfeel.
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