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Adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat[1]) used in brewing beer which supplement the main mash ingredients (such as malted barley), often with the intention of cutting costs, but sometimes to create an additional feature, such as better foam retention.

Contents [hide]
1 Adjunct definition
2 Adjunct types
3 Starch adjuncts
3.1 Rice
3.1.1 Examples of beers with rice
3.2 Maize/Corn
3.3 Wheat
3.4 Rye
3.5 Oats
4 Sugar adjuncts
5 Flavourings
5.1 Spices
5.1.1 Examples of spiced beers
5.2 Other flavourings
6 Fruit or vegetable beer
6.1 Fruit flavouring and adjuncts
6.2 Vegetable flavouring and adjunct
7 See also
8 References
9 External links


[edit] Adjunct definition
Ingredients which are standard for certain beers, such as wheat in a wheat beer, may be termed adjuncts when used in beers which could be made without them — such as adding wheat to a pale ale for the purpose of creating a lasting head.......

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Approximate Word Count: 1235
Approximate Pages: 5 (250 words per double-spaced page)

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