Tha Adjunct Of Adjunctivesness
...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. The sense here is that the ingredient is additional and strictly unnecessary, though it may be beneficial and attractive. Under the Bavarian Reinheitsgebot purity law it would be considered that an adjunct is any beer ingredient other than water, barley and hops; this, however, is an extreme view and is not standard.
The term adjunct is often used to refer to corn and rice, the two adjuncts commonly used by pale lager brewing companies as substitutes for barley malt. This use of ingredients as substitutes for the main starch source, usually to lower the cost of production, is where the term adjunct is most often used.
[edit] Adjunct types
Adjuncts can be broadly separated into solids and liquid syrups. Solid adjuncts such as cereals, flakes, grits and flours which must be added to the mash tun in order to convert the starch into simple sugars which the yeast can utilise during fermentation. Some cereals have a higher gelatinisation temperature then the standard mashing temperatures...
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