Adjuncts: Difference between revisions

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For grain adjuncts, see [[Grain]].<br/>

~~For~~ sugar adjuncts, ~~see~~ [[Sugars]].

===Adjunct sugars===

When brewing with added sugar or syrup, it is added to the wort kettle about 10 minutes before [[casting]].<ref name=kunze/> These sugar products do not need pre-treatment. Additional nutrient (or a protein rest) should be considered since the added sugar has no protein (nitrogen).

Liquid adjuncts are usually added to the brew at the wort boiling stage. The major sugars are glucose syrups, cane sugar syrups, and invert syrups. Although these syrups differ in detail, the essential similarity is that they are all largely concentrated fermentable solutions of carbohydrates. The term glucose can be misleading. Although glucose is the commonly used name for dextrose glucose syrups used in brewing, they are solutions of a large range of sugars and will contain, in varying proportions, depending upon the hydrolysis method employed, glucose (dextrose), maltose, maltotriose, maltotetraose, and larger dextrins.26<ref name=hob6>Stewart GG. Adjuncts. In: Stewart GG, Russell I, Anstruther A, eds. [[Library|''Handbook of Brewing.'']] 3rd ed. CRC Press; 2017.</ref>

A small amount of added sugar is not detrimental to beer taste because it is completely fermented.

* Sucrose - Pure cane sugar is perfectly acceptable, but partially purified preparations have been preferred because of their luscious flavors.<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>

Different colors of invert are available and although the darker ones are more highly colored than plain sugar they do not contribute a significant amount of flavor or color when compared to even modestly colored malt.<ref name=smart1>Howe S. Raw materials. In: Smart C, ed. [[Library|''The Craft Brewing Handbook.'']] Woodhead Publishing; 2019.</ref>

Sugars are best used as late as possible in the brewhouse (i.e. at the end of the boil) to avoid losses and color/flavor pick up.<ref name=smart1/>

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>

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