Danish research brews beer with sushi rice

According to foreign media reports, a restaurant in Copenhagen is offering consumers a new type of beer made from the remaining rice made from sushi, invented by researchers at the Technical University of Denmark.

Researchers at the Technical University of Denmark have invented a way to make sustainable draft beer with extra sushi rice.

Making sushi requires a lot of rice, not all rice is used. The remaining rice is sometimes converted to biogas or used as animal feed. The National Food Research Institute of the Technical University of Denmark has been working with its subsidiary, Science Brew, to develop a beer formula.

Rice beer

Although Danish beer is based on barley, there are many Asian beers made from rice.

Researchers say that although brewing beer from rice is not new, the idea of ​​brewing beer with surplus rice is novel.

The technology is to develop a beer formula that uses as much of the remaining rice as possible – a challenge because the starch component tends to block the filter, while the grain-based ingredients do not.

German master student Marlin Kersting successfully brewed 10 litres of beer with the remaining rice, water and a small amount of malt. Under the leadership of the supervisor and brewer Preben Bøje Hansen, ScienceBrew was able to expand it into a viable formula for greater production.

ScienceBrew is a beer and food technology laboratory at the Technical University of Denmark.

The beer, called "Gohan Biiru", contains more than 20% rice, but Hansen believes that this ratio can be increased.

Currently, the beer is available at a restaurant called Sticks ' n ' Sushi in the Lingby district of Copenhagen, but the chain hopes to promote the beer to all restaurants.

ScienceBrew works with international patented technology to become the center of science, innovation, product and business development, as well as to showcase new technologies and news in the food and fermentation sectors.

Other brewers are also trying to use the rest of the food during the brewing process. Toast was brewed in London in 2015. It was made from fresh surplus bread and all the profits were donated to charities to solve the problem of food waste. It has now expanded to produce 454,180 liters of beer with 1 million pieces of bread.

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