Originally Posted by PintOfBitter
This sounds awesome - you shouldn't end up with any hops bitterness at all, just the aromatics. The volatiles might be driven off during fermentation somewhat.. If so, you could dry hop it after the fact. We all know how that works.
If you try it, you'd better report back.
I had to order Chinese yeast balls on line as Bozeman Montana didn't have anything of the kind. Billings may, but it's 20 miles further, and in the opposite direction (100 miles away).
In the mean time, I'm thinking that it might be a technique for preparing some really interesting rice for eating..... Hops, or almost anything could be used.... for example lemon peel, or some fresh spice like rosemary........ juniper berries, perhaps even mint or one of the wild sage family... ginger root, etc. Rice being a very bland food with little or no flavor to the western palate is at the same time just made for picking up subtle flavors. Large bags of rice are quite cheap at Costco. I didn't buy one.....I'll try it first. I don't need 25 pounds of rice laying around unless it turns out to be a good technique.