Rice lagers are lagered beers that include rice, among other grains, in their brewing process. You may not know it, but you’ve probably had rice beer. Most Japanese beers like Sapporo, Kirin and Asahi are rice-based, but those brews aren’t the only ones that include rice in their grain bills. Rice lagers typically have a lower ABV, in the 4-5% range.

Some craft purists accuse big beer brewers of adding rice or other adjunct grains like corn as a way to make cheaper beers, as rice and corn often cost less than grains like barley. There is no proof that adding in these other grains is done merely to cut costs. In fact, major brewers do not make a secret of the grains these use to make the beer, and anyone touring their breweries is told openly about the ingredients that are used. In fact, Budweiser bottle labels clearly tout the quality of rice used to make the beer.

One simple reason for adding rice to beer is to affect things like the color and taste. Substituting rice for other grains makes for a lighter, clearer brew, and while it doesn’t add all that much flavor, it can subtly influence a beer to have a dry, clean taste with less malty sweetness.

Some, but not all, are gluten-free, so it's important to check before you drink if you have celiac or other gluten sensitivity. If you’re looking for less glutinous options, check for availability of gluten-free and gluten-reduced drinks in your area.

Serve your rice lagers well-chilled at 39 to 45 degrees Fahrenheit in a pilsner glass (or right out of the bottle or can).

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