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Sustainable beer made from surplus sushi rice

Monday 11 Mar 19

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Preben Bøje Hansen
Food technologist
National Food Institute
+45 45 25 75 17

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Timothy John Hobley
Associate Professor
National Food Institute
+45 45 25 27 06

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Marlin Kersting
Master student

Research from the Technical University of Denmark allows excess rice intended for use in sushi to be converted into beer.

Sushi and beer is a winning combination and now diners at Sticks’n’Sushi in Lyngby can enjoy a sustainable draught beer made with surplus rice from the restaurant chain’s production of sushi thanks to research carried out at the National Food Institute, Technical University of Denmark.

When Sticks’n’Sushi cook up large batches of rice for use in their products, not all of it gets used. While surplus rice can be turned into biogas or used as animal feed, the restaurant chain has sought help from the National Food Institute to investigate ways of recycling the rice in a beer specially developed for their guests.

Novel idea 

While barley is the main ingredient in Danish beer, there is already a range of—mainly Asian—beers made from rice available on the international market. So, while brewing a beer based on rice is not a novel idea, the notion of using surplus rice is.

Since September 2018, German master student Marlin Kersting has carried out research at DTU- together with the spinout company Science Brew, which is located at the DTU Brewery at the National Food Institute, to develop a recipe for a tasty beer that contains as much surplus rice as possible. His research has also helped to identify the other ingredients needed to give the beer the best flavour.

Overcoming challenges

Brewing beer with large quantities of rice has proved to be a challenge, as the starchy ingredient tends to block the filters in a way that a grain-based mash does not. However, Science Brew director and brewer Preben Bøje Hansen has come up with an idea to avoid these blockages when brewing the sustainable beer.

Science Brew has already put the recycled rice beer into production and supplies it to Sticks’n’Sushi, and it is being served as draught beer to customers at the Lyngby restaurant. Selling the beer—called Gohan Biiru, meaning rice beer—mainly as draught beer makes it even more sustainable. 

While Marlin Kersting has been successful in brewing 10-litre batches using almost solely surplus rice, water and a small amount of malt, Science Brew has been able to translate this into a workable recipe when brewing the beer on a much larger scale. At the moment, Gohan Biiru contains approximately 20% excess cooked rice, but Preben Bøje Hansen expects to be able to increase the rice content.

Ultimately, Sticks’n’Sushi hopes to be able to offer Gohan Biiru to guests in all its restaurants.

Read more

Visit Science Brew’s website to read more about how the company is using research to brew beer with the smallest ecological footprint possible. 

 
https://www.food.dtu.dk/english/news/2019/03/sustainable-beer-made-from-surplus-sushi-rice?id=72ab1e47-6613-4828-8e81-2575ad327417
18 JUNE 2019