Rice, often dismissed as a neutral, uninspiring adjunct, actually anchors some of the world’s most technically refined beverages. Yet craft brewing barely explores its potential. Researchers at the University of Arkansas are redefining what U.S.-grown rice can do for brewers. From rice malt and specialty aromatic varieties, locally-sourced rice can enhance drinkability, improve extract efficiency, create lighter and brighter flavor profiles, and inspire new styles.

Move beyond outdated perceptions and gain practical insights into formulations, performance, sensory impacts, and sourcing. Whether you’re crafting lagers, modern light beers, gluten-reduced products, or chasing balance and refreshment, rice may be your most overlooked tool.

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About the Speakers

Cameron Jacobs, Vice President, Domestic Promotion

USA Rice Federation

Cameron Jacobs serves as the Vice President of Domestic Promotion for USA Rice, the trade association representing the U.S. rice industry in Arlington, Virginia. In his role, he oversees programs and partnerships to increase awareness of U.S.-grown rice and promote the U.S.-grown difference to all domestic audiences. Prior to USA Rice, he worked for the International Association of Amusement Parks and Attractions and the Sports and Fitness Industry Association. He is a Certified Association Executive (CAE) and received his MBA in 2019 from Trinity University.

Scott Lafontaine, Assistant Professor of Food Chemistry

University of Arkansas

Dr. Scott Lafontaine is an assistant professor of food chemistry at the University of Arkansas and co-director of the Center for Beverage Innovation. His research focuses on identifying the chemical drivers of aroma, flavor, and mouthfeel that define food and beverage quality, and understanding how raw materials and production methods shape these sensory attributes in products such as beer, wine, sake, and non-alcoholic beverages. At Arkansas, he leads a multidisciplinary program building a national hub for beverage research, innovation, and workforce training, partnering closely with brewers, growers, and industry to develop next-generation ingredients and processes.

This seminar was sponsored by: