Rice has been used extensively in brewing beer and hard seltzer and sake. As with all starchy adjuncts, rice must be cooked to gelatinize the starch before it is added to the mash. This is usually done before the grain is mashed, possibly along with the addition of enzymes to prehydrolyze the starch. There are many rice options to use when brewing beer nowadays, including whole rice, syrup and flakes. Craft brewers are using the ingredients in three different ways: to help in the brewing process itself, to serve as a fermentable source of sugar and to add flavor.