Isn't most of the flavour and scent from the hops?

Yeasts only break down sugar, the carbohydrates need to be converted to sugars before the yeasts can work on it. I think that is the malting process, and I am not sure just how much the grain contributes to the texture of the beer.

When I make ginger beer I use sugar for the basic alcoholic liquid, flavoured with the ginger and acidified with lemon juice.

Why not try a small brew using rice as the grain, adding all the other ordinary things and see how it turns out. If it isn't right try again with more or less of what you think it needs and as long as you note down what you try you might eventually get something close to standard barley beer, or something you like.

Anne the Pleater :ootd: