We brewed Agassiz with more than 60 percent rice. However we didn’t stop there. We added cooked rice to the fermenter (yes, the fermenter) to try to leach a bunch of the starches and rice character from the rice (we all know that light beers made with rice have no rice character and virtually no character at all). We then used a sake yeast to ferment the beer. After fermenting we threw a kink into the “sake beer” idea and added acai puree to get a nice fruit balance on top of the starchy rice backbone.
Specialty Beer
NW Peaks Brewery
Seattle, Washington