The researchers brewed beer using different colored rice to see how it affects the beer's properties. Black rice beer had the most nitrogen, while red rice beer had the highest GABA content. Brown and red rice beer contained catechin, and black rice beer had protocatechuic acid. Black rice beer kept cyanidin-3-O-glucoside, an antioxidant, at a high level. Other antioxidants in black rice were lost during brewing. This study shows that using different colored rice can create unique beers with special qualities.