Scott LaFontaine
Assistant professor and food scientist focused on beverage chemistry and raw-material effects on flavor; discussed rice varieties, gelatinization, and rice's role in brewing and sustainability.
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Oct 16, 2025 • 48min
AAB 082: How Rice Helps Create Flavorful Beers and New Trends in Japanese Rice Lager
Scott LaFontaine, assistant professor and food scientist studying beverage chemistry, and Sean Buchan, CEO of Cerebral Brewing known for scientific brewing, discuss rice in beer. They explore Japanese rice lager trends, using oak foeders, rice formats and gelatinization, varietal choices, and rice’s sustainability and flavor roles. Multiple short, punchy conversations dig into techniques and brewing futures.
