Adjuncts: Difference between revisions

In brewing, "adjunct" refers to unmalted cereal grain, such as rice, which can be used in the [[mashing|mash]] as an alternative to barley.<ref name=kunze>Kunze W. "3.2 Mashing." ''Technology Brewing & Malting.'' Edited by Olaf Hendel, 6th English Edition ed., VBL Berlin, 2019, p. 258.</ref> The enzyme potential of the malt is usually sufficient to 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.