Budweiser incorporates up to thirty percent rice as an adjunct grain alongside barley malt during its mashing process. When Adolphus Busch and his partners developed the recipe in the late nineteenth century, American two-row barley contained higher protein levels than European brewing grain, which could cause haziness and heavy flavors in a light lager. Adding rice helped lighten the body, soften the malt profile, reduce proteins, and create a crisp, highly refreshing finish tailored to the warmer American climate.