The use of any unmalted grain or other fermentable ingredient used in the brewing process to add sugar content. Adjuncts used are typically either rice or corn, and can also include honey, syrups, and numerous other sources of fermentable carbohydrates. They are common in mass produced light American lager-style beers, but are also used in a wide variety of other styles. Adjunct grains contribute flavor, aroma and color in beer, or they can be neutral in flavor and added in for mouthfeel, or strictly to increase sugar content for a higher ABV without changing any flavor. Adjuncts can be divided into two broad groups: kettle adjuncts and mashable adjuncts. Kettle adjuncts, like honey or Belgian candi sugar, contain fermentable sugar and are added to the kettle in the boil. Mashable adjuncts contain starch. This starch needs to be converted to sugar before it can be used by brewer’s yeast. These starchy adjuncts must be mashed, which means that enzymes degrade the starch to fermentable and unfermentable sugars, and dextrins. Some examples of some adjuncts brewers would use are Belgian candi syrups or hard candi, Unmalted wheat, barley, rye, oats, corn, rice and other grains, Honey, maple syrup, agave nectar, Fruit, pumpkins, and other natural ingredients or any other sugars. So there you have it, adjuncts are just ingredients brewers use to bring up sugar content in beer for a better head retention, clarity, and a higher ABV.

Bottoms up!

Categories: beer slang, beer word of the week, Uncategorized, word of the weekTags: , , , , , , , , , , ,

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