Ok settle down nashie and listen. Rice and corn were used extensively in American and British beers starting in the middle of the Nineteenth Century, for two reasons:
UK: the use of the new artificial fertilisers produced high nitrogen barleys that were giving persistent hazes in beers, and that at a time when glassware was becoming cheaper and ordinary drinkers - and pubs - could afford to buy glass. So the appearance and clarity of the beer became important. Grain adjuncts could use up the 'diastatic power' of the malt and prevent the hazes, as well as producing a lighter bodied beer such as the "running beers" of the early 20th century that developed into modern bitters and milds.
USA: similarly, as the Americans adopted lagers as opposed to ales, their six row barley could not by itself produce clear beers similar to the Pilseners and pale Lagers of Europe. They needed to use a fair amount of grain adjunct ... rice from Louisiana and maize from the Midwest, to wrestle a good clear beer from the high protein malts available to them.
So nashie there's two styles for you, and yes the UK did use a lot of rice and corn until modern highly modified malts such as Maris Otter were developed after the Second World War. They tend to use brewing sugars nowadays to keep their beers "in style".
Keep hanging around the forum, do some reading, and you'll learn some background, as I have myself.
Cheers
:icon_cheers:
