Rice beer is an alcoholic drink generally made from rice. Those who consume moderate amounts of beer (one to two a day at the most) have a 30-40% lower rate of coronary heart disease compared to those who do not drink. Beer contains a similar amount of polyphenols (antioxidants) as red wine and 4-5 times as many polyphenols as white wine. Alcohol has also been attributed of its ability to increase the amount of good cholesterol (HDL) into the bloodstream as well as help to decrease blood clots. Beer also contains vitamin B6, which prevents the build-up of amino acid called homocysteine that has been linked to heart disease. Those of us who have high levels of homocysteine are usually more prone to an early onset of heart and vascular disease. A new study performed at the TNO Nutrition and Food Research Institute in Utrecht indicates that those who drink beer had no increase in their homocysteine level but those who drank wine or liquor had an increase of up to 10%. Also noted was the fact that those who drank beer experienced a 30% increase in vitamin B6 in their blood plasma, thereby proving that beer (in moderation) is actually healthier to drink than other alcoholic drinks. It is possible to use 100 per cent rice and some locally grown additives in the production of beer. The idea of using 100 per cent rice in beer brewing is that rice is available in almost all countries particularly in Asia. The whole tedious process of beer making was conducted. During the process, three stages were done to malt the rice steeping, germinating and kilning. The rice is found to be a good material in beer mainly because it is a good source of starch. The properties of barley are not so different from rice. Both grains have husks that are advantageous due to their less fat and protein content and can form filter bed during mashing. Additives such as hops, duhat can be used to improve the flavor, aroma, and color of beer. The technology that uses 100% rice in beer production is first in the country, offer the consumers with an alternative, low cost, and high quality product, aside from creating additional livelihood and helping the economy in saving our foreign exchange. Of the rice going to the domestic market roughly 60% goes to table rice, about 25% to the industrial market and processed food, and about 15% to beer. Presently, some 36 units are manufacturing beer in India with an estimated output of 500 million liters. The market for beer in India was about 65 million cases of 12 bottles each and is slated to touch 10 million cases in 2005-2006, a growth of 23% in a year. In consumption, India holds the 29th position with the annual consumption growing by a little less than 30% in the last five years. Per capita consumption of beer is as low as half-a-liter as against 128 liters in Germany, 129 liters in New Zealand and 116 liters in Denmark. Even China has a per capita consumption of 20 liters. Against India's 5-millionn hl, China's market is 165-mn hl. The Indian industry has a capacity of little less than 7 million hl. Andhra Pradesh is the third largest consumer of beer after Maharashtra and Tamil Nadu, While Maharashtra consumed a million hectoliters; Tamil Nadu is at 850,000 and Andhra at 800,000 hl. India presents a huge growth potential for alcoholic beverages sales. The domestic production of alcoholic beverages is on the rise, especially beer with official statistics reporting a 12 per cent increase in domestic beer production. . Increasing GDP, favorable growth in the demographics with a growing urban middle class, growth of modern retail formats, hopeful rationalization of the taxation rules and ban on local country liquor and rising health consciousness, age preferences will act in favour of the growth of both alcoholic (beer and wine) beverages in India in the near future. All new entrepreneurs venturing into this field will find a future which is very promising and bright.