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.
Click on the following topics for more information on beer adjuncts.
Topics Within This Chapter:
- Uses of Adjuncts
- Types of Adjuncts
- Cooker Mash Adjuncts
- Mash Tun Adjuncts
- Kettle Adjuncts
- Classification of Adjuncts
- Types of Milled Products
- Flours
- Grits
- Flakes
- Torrified Cereals
- Refined Starches
- Types of Cereal Adjuncts
- Corn
- Rice
- Barley
- Wheat
- Oats
- Syrup and Sugar Adjuncts
- Syrups
- Sugars
- Sucrose
- Malto-Dextrin
- Caramel
- Invert Sugar
- References
