The Joys (and Tribulations) of Brewing with Wild Rice

“Hey, I wonder if I can use that in a beer?”

By Jerard Fagerberg

If you’ve ever made chicken-and-wild-rice soup, you know that wild rice can be a stubborn grain. It isn’t done until the seed’s hard outer sheath softens and the inner grain cooks through, popping like a blossom.

The name “wild rice” is misleading, given that Midwestern wild rice is actually a cereal, unrelated to …

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