The summer heat always seems to bring with it a certain craving. Something cold. Something crisp. Something easy-drinking but still flavorful enough to be worth your time. For years that spot has been filled by kölsches, pilsners, and the endless tide of hazy IPAs. But this summer—and possibly the next big wave in craft beer—American breweries are looking East for inspiration.

The newest darling in brewhouses across the country? Japanese-style rice lagers.

Craft Brewers Are All In On Japanese Rice Lagers

What Is a Japanese Rice Lager?

For those unfamiliar, a Japanese rice lager is exactly what it sounds like: a lager brewed with rice in the grain bill. The rice lightens the body, smooths out the flavor, and creates an exceptionally crisp finish. Think of it as the beer equivalent of clean lines and minimalist design—subtle, refreshing, and deceptively simple.

Unlike the heavy malt sweetness of some lagers, or the hop assault of many IPAs, rice lagers aim for balance. They don’t shout, they whisper—and in that restraint is where they shine.

Why Now?

According to a recent Forbes piece (link below), breweries big and small are leaning into this style because it fits the current beer climate perfectly:

1. Sessionable & Light – At a time when many drinkers are shying away from 9% triple IPAs and pastry stouts that drink like desserts, a light lager is refreshing in more ways than one.

2. Broad Appeal – The approachable profile means both hardcore beer nerds and casual drinkers can enjoy it side by side.

3. Economic Sense – With the industry feeling the pinch from rising ingredient costs, rice lagers provide a cost-effective option that still feels premium.

4. Something Different – After a decade-plus of IPA dominance, many beer fans are looking for the next thing.

It’s no surprise breweries are jumping in. This style scratches all the right itches: familiar yet exotic, light but still crafted with care, drinkable without being boring.

Breweries Embracing the Trend

Walk into your favorite local taproom and you might already see a rice lager pouring—or at least announced on a chalkboard as “coming soon.” Some are going traditional, aiming for clean precision. Others are riffing with citrus additions, dry-hopping, or pairing the style with regional ingredients.

It reminds me of the early days of the hazy IPA craze. First came the traditional forms, then came the wild experimentation. Don’t be surprised if by next summer you’re drinking a dry-hopped jasmine rice lager with lime zest.

For the Drinkers

For us, the ones sitting on patios, at breweries, or around fire pits with friends—the rise of rice lagers is a win. It means we have a new option when we want something lighter but still crafted with intent. It’s a style that doesn’t demand your full attention, but rewards you when you give it.

Pair it with seafood, with sushi, with grilled vegetables, with barbecue—it plays well with nearly anything. Or just sip one on its own, fresh from the tap, condensation sliding down the glass, and feel the summer slow down for a moment.

Final Thoughts

Every few years, craft beer shifts. We’ve seen it before: the rise of barrel-aging, the dominance of IPAs, the boom of fruited sours. Now, rice lagers might be the next quiet revolution.

Will they ever topple the IPA empire? Probably not. But will they carve out a solid, refreshing space on tap lists across the country? Absolutely.

So the next time you’re out, skip the haze for a night. Order up a rice lager. Taste what’s happening in craft beer right now.

And who knows? Maybe we’ll look back and say 2025 was the year of the rice lager.

Cheers! 🍻

— B. Kline

Sources and Further Reading:

• Forbes: Craft Breweries Are All In On Japanese Rice Lagers

• WCPO: Beer price mystery—why prices are up for some beers but not others

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