The aim of this study was to evaluate whether IR50404-resistant protein (RP) rice is suitable for brewing. So, the RP was soaked in water pH 6.6 at room temperature for 24 h and germinated for 4 days to get green malt. This malt was dried at 50°C for 24 h to get rice malt (RM). The RM was mashed with an adjusted EBC program before being fermented by yeast at 13°C for 4 days to get rice beer (RB). The results showed that protein in RM showed a statistical difference in inhibitory zone diameter for proteinase K, which is similar to barley malt. Heat- and protease-resistant proteins (HPRPs) in RM were ranged between 14.4 and 55–70 kDa. The HPRPs were detected as an alpha-amylase/trypsin inhibitor (~14.4 kDa) in wort and RB. The beer foam was stable from 5 to 25 min after shacking. Therefore, IR50404 contains HPRPs that contribute to the stability of the foam of the RB.