Chapter 6

Beer Adjuncts

(book excerpts)

Adjuncts are nothing more than unmalted grains such as corn, rice, rye, oats, barley, and wheat. Adjuncts are used mainly because they provide extract at a lower cost (a cheaper form of carbohydrate) than is available from malted barley or to modify the flavor of the beer. Adjuncts are used to produce light-tasting, light-colored beers that have the alcoholic strength of most beers.

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