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{{in progress}} [[Category:Brewing ingredients]]
[[Category: beer ingredients]]
Adjuncts are unmalted cereals and sugars that are used as a replacement (usually in part) for malted barley (or other malted cereals such as wheat, sorghum, oats, etc.).<ref name=hob6>Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref>
Adjuncts are unmalted cereals and sugars that are used as a replacement (usually in part) for malted barley (or other malted cereals such as wheat, sorghum, oats, etc.).<ref name=hob6>Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref>


Barley malt is a relatively expensive ingredient in the brewing process as it is the product of controlled barley germination and kilning (heat drying) that typically takes 6-8 days and consumes substantial amounts of energy and water. As such, many conventional brewing styles (eg Asia and Nth America) use unmalted starch adjuncts such as barley, wheat, maize or rice that are added to the mash at levels up to up to 60% or even >75% (of malt charge) for the Happoshu style in Japan (Brandee et al., 1999; Haywood, 1996).<ref>Evans DE, Li C, Eglinton JK. [https://www.researchgate.net/publication/226691242_The_Properties_and_Genetics_of_Barley_Malt_Starch_Degrading_Enzymes The properties and genetics of barley malt starch degrading enzymes.] In: Zhang G, Li C, eds. ''Genetics and Improvement of Barley Malt Quality.'' New York: Zhejiang University Press, Hangzhou and Springer Verlag; 2009:143–189.</ref> These are added not only as a cheap source of extract, but also give brewers control over attenuation, mouth-feel, flavor, foam head retention or are the result of constraints in local availability.  
Barley malt is a relatively expensive ingredient in the brewing process as it is the product of controlled barley germination and kilning (heat drying) that typically takes 6-8 days and consumes substantial amounts of energy and water. As such, many conventional brewing styles (eg Asia and Nth America) use unmalted starch adjuncts such as barley, wheat, maize or rice that are added to the mash at levels up to up to 60% or even >75% (of malt charge) for the Happoshu style in Japan (Brandee et al., 1999; Haywood, 1996).<ref>Evans DE, Li C, Eglinton JK. [https://www.researchgate.net/publication/226691242_The_Properties_and_Genetics_of_Barley_Malt_Starch_Degrading_Enzymes The properties and genetics of barley malt starch degrading enzymes.] In: Zhang G, Li C, eds. [[Library|''Genetics and Improvement of Barley Malt Quality.'']] Springer; 2010:143–189.</ref> These are added not only as a cheap source of extract, but also give brewers control over attenuation, mouth-feel, flavor, foam head retention or are the result of constraints in local availability.
 
Adjuncts are often referred to as starch-rich cereals other than barley and wheat malt that are used for several reasons (Glatthar, Heinisch, & Senn, 2002). Cost-effectiveness is an important one for breweries, but the use of adjuncts has also a specific impact on the taste of the end product. Adjuncts can be part of a specific beer style as determined by traditions or because the crops are locally grown. While the drinkability is improved when using rice or corn as an adjunct, specific taste profiles or better foam retention are achieved with cereals like barley, wheat, sorghum, rye or oats (Bamforth, 2006). The latter has gained interest for the production of beers for people suffering from Coeliac disease (Kordialik Bogacka, Bogdan, & Diowksz, 2014). Corn or rice will increase extract yield due to their high starch content, while other adjuncts lead to a reduced extract yield, higher turbidity and higher wort viscosity resulting in filtration issues (Kordialik-Bogacka et al., 2014).<ref name=landes>Langenaeken NA, De Schutter DP, Courtin CM. [https://lirias.kuleuven.be/retrieve/575863 Arabinoxylan from non-malted cereals can act as mouthfeel contributor in beer.] ''Carbohydr Polym.'' 2020;239:116257.</ref>
 
The maltodextrin content, which is defined here as all non-fermentable soluble starch and derivatives, is increased for all adjunct (unmalted barley, oat, rye) beers.<ref name=landes/>


In brewing, an adjunct is a source of extract other than malt. The term most often refers to unmalted cereal [[grain]], such as rice, which can be used in the [[mashing|mash]].<ref name=kunze>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:258.</ref><ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> The [[enzymes|enzyme]] potential of the [[malt]] is usually sufficient to [[Saccharification|break down]] this additional [[starch]] during mashing. Adjunct grain is generally less expensive than malt, and therefore it's used as part of the grist in 85-90% of beer produced worldwide. However, since the price and availability of malt is typically not a concern for home brewers, the main reason to use unmalted grains is for their special coloring and flavoring characteristics for the creation of innovative beer types.<ref name=esslinger>Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> Sometimes adjunct may also be used to describe non-grain sources of fermentable [[sugars]], such as fruit or honey.
In brewing, an adjunct is a source of extract other than malt. The term most often refers to unmalted cereal [[grain]], such as rice, which can be used in the [[mashing|mash]].<ref name=kunze>Kunze W. Wort production. In: Hendel O, ed. [[Library|''Technology Brewing & Malting.'']] 6th ed. VBL Berlin; 2019:258.</ref><ref name=bsp>Briggs DE, Boulton CA, Brookes PA, Stevens R. [[Library|''Brewing Science and Practice.'']] Woodhead Publishing Limited and CRC Press LLC; 2004.</ref> The [[enzymes|enzyme]] potential of the [[malt]] is usually sufficient to [[Saccharification|break down]] this additional [[starch]] during mashing. Adjunct grain is generally less expensive than malt, and therefore it's used as part of the grist in 85-90% of beer produced worldwide. However, since the price and availability of malt is typically not a concern for home brewers, the main reason to use unmalted grains is for their special coloring and flavoring characteristics for the creation of innovative beer types.<ref name=esslinger>Meussdoerffer F, Zarnkow M. Starchy raw materials. In: Esslinger HM, ed. [[Library|''Handbook of Brewing: Processes, Technology, Markets.'']] Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2009.</ref> Sometimes adjunct may also be used to describe non-grain sources of fermentable [[sugars]], such as fruit or honey.
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The addition of 20% unmalted barley has little effect on the wort soluble protein or free amino nitrogen (FAN) levels of infusion mashes, but when the proportion of barley was raised to 60% both the wort SP and free amino acid levels are strongly depressed. This is partly because the unmalted grain doesn't release protein, and partly due to the presence of endoprotease inhibitors.<ref>Jones BL. [https://www.sciencedirect.com/science/article/abs/pii/S0733521005000743 The endogenous endoprotease inhibitors of barley and malt and their roles in malting and brewing.] ''J Cereal Sci.'' 2005;42(3):271–280.</ref> The same effect occurs with unmalted wheat and maize.
The addition of 20% unmalted barley has little effect on the wort soluble protein or free amino nitrogen (FAN) levels of infusion mashes, but when the proportion of barley was raised to 60% both the wort SP and free amino acid levels are strongly depressed. This is partly because the unmalted grain doesn't release protein, and partly due to the presence of endoprotease inhibitors.<ref>Jones BL. [https://www.sciencedirect.com/science/article/abs/pii/S0733521005000743 The endogenous endoprotease inhibitors of barley and malt and their roles in malting and brewing.] ''J Cereal Sci.'' 2005;42(3):271–280.</ref> The same effect occurs with unmalted wheat and maize.


For grain adjuncts, see [[Grain]].
The level of unmalted adjuncts is typically between 20–50%.<ref name=mashing>Evans E. [[Library|''Mashing.'']]  American Society of Brewing Chemists and Master Brewers Association of the Americas; 2021.</ref> Historically, adjuncts were used to decrease beer cost or because they are easier to obtain. In current times, adjuncts are used to dilute protein content when using high-protein malts, such as 6-row. Adjuncts with high gelatinization temperature are typically boiled as a cereal mash (including a rest at 70–75°C) along with some malt (10–33% of the malt bill) or exogenous alpha amylase enzyme. On the other hand, unmalted wheat, rye, and oats can be added directly to the mash; they all have some degree of beta amylase activity.
 
During the production process of creating cereal adjunct flakes, all enzymes are denatured.<ref name=vanvan>Vanbeneden N, Van Roey T, Willems F, Delvaux F, Delvaux FR. [https://www.sciencedirect.com/science/article/abs/pii/S0308814608003348 Release of phenolic flavor precursors during wort production: Influence of process parameters and grist composition on ferulic acid release during brewing.] ''Food Chem.'' 2008;111(1):83–91.</ref>
 
Also see [[Grain]].


*Kunz, T., Müller, C., Mato-Gonzales, D., and Methner, F.-J. The influence of unmalted barley on the oxidative stability of wort and beer. J. Inst. Brew. 118:32-39, 2012.
*Kunz, T., Müller, C., Mato-Gonzales, D., and Methner, F.-J. The influence of unmalted barley on the oxidative stability of wort and beer. J. Inst. Brew. 118:32-39, 2012.
*Haywood R. Brewing adjuncts. Brew. 1996;82:309–311.
*O'Rourke T. Adjuncts and their use in the brewing process. Brew Guard. 1999;128:32–36.
*[https://www.sciencedirect.com/science/article/abs/pii/S0924224416300930 Alternatives to malt in brewing]
*[https://www.mdpi.com/2306-5710/7/1/4 Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality]


===Adjunct sugars===
===Adjunct sugars===
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Fructose accelerates oxidative processes, and therefore it should be added directly before fermentation. This avoids the negative impact during wort boiling.<ref>Kunz T, Brandt NO, Seewald T, Methner FJ. [https://www.researchgate.net/publication/281405909_Carbohydrates_Addition_during_Brewing_-_Effects_on_Oxidative_Processes_and_Formation_of_Specific_Ageing_Compounds Carbohydrates addition during brewing – effects on oxidative processes and formation of specific ageing compounds.] ''BrewingScience.'' 2015;68(7):78–92.</ref>
Fructose accelerates oxidative processes, and therefore it should be added directly before fermentation. This avoids the negative impact during wort boiling.<ref>Kunz T, Brandt NO, Seewald T, Methner FJ. [https://www.researchgate.net/publication/281405909_Carbohydrates_Addition_during_Brewing_-_Effects_on_Oxidative_Processes_and_Formation_of_Specific_Ageing_Compounds Carbohydrates addition during brewing – effects on oxidative processes and formation of specific ageing compounds.] ''BrewingScience.'' 2015;68(7):78–92.</ref>
with other cereals like maize grits or rice. These cereal matrices normally contain fewer minerals than malt and so the metal level is less than of all-malt wort. Adjunct worts are less buffered, so there is a lower pH during fermentation ( Holzman and Piendl, 1976) (Table 34.4).<ref name=monmay>Montanari L, Mayer H, Marconi O, Fantozzi P. [https://www.sciencedirect.com/science/article/abs/pii/B9780123738912000341 Chapter 34: Minerals in beer.] In: Preedy VR, ed. [[Library|''Beer in Health and Disease Prevention.'']] Academic Press; 2009:359–365.</ref>


*https://www.jandonline.org/article/S0002-8223(08)01891-9/fulltext Total Antioxidant Content of Alternatives to Refined Sugar
*https://www.jandonline.org/article/S0002-8223(08)01891-9/fulltext Total Antioxidant Content of Alternatives to Refined Sugar
*https://fdc.nal.usda.gov/fdc-app.html#/food-details/170674/nutrients Turbinado sugar nutrition information
*https://fdc.nal.usda.gov/fdc-app.html#/food-details/170674/nutrients Turbinado sugar nutrition information
*[https://www.sciencedirect.com/science/article/pii/S0023643820313372 Ionic composition of beer worts produced with selected unmalted grains]


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== References ==
 
Fun fact: The ''Reinheitsgebot'' "Purity Law" restricts the use of adjuncts in German beer.
 
==References==
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