Doctor Dre

We use a blend of two-row and six-row barley malt. They are separately held in malt hoppers prior to milling because slightly different milling procedures must be used to get the most out of the naturally occurring starches and proteins they contain. The two-row barley is plumper and the six-row is slightly thinner. Because of the difference in size, the mills must be adjusted to properly break the kernels without damaging the husk, which can result in straining problems and can negatively impact the flavor of the final beer. Many brewers use only the less expensive six-row barley in order to avoid an extra milling step. Rice is also held separately prior to milling. Other types of grain adjuncts (such as processed powders or syrups) used by some other brewers do not require handling in this part of the process.

The barley malt is milled to crush the husks and properly expose the proteins and starches found in the kernels. It is important that the husk remains intact as an aid in naturally straining and filtering the wort later in the process. The rice is milled in a different type of mill. Again, brewing with other types of adjuncts allows some brewers to avoid this step altogether. Brewers using only malt also can avoid this extra step. In addition to the extra process and equipment costs, the cost of Budweiser brewing rice can exceed the cost of barley malt, depending on a variety of market conditions. There is a very specific recipe weight for each of the grains -- two-row and six-row barley malt and rice. The differences in their properties require three separate measures. And the rice requires an additional scale and handling system.

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