Adjuncts: Difference between revisions
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[[Category: beer ingredients]] | [[Category: beer ingredients]] | ||
In brewing, "adjunct" refers to unmalted cereal, such as rice, which can be used in the [[mashing|mash]] as an alternative to barley.<ref name=kunze>Kunze, Wolfgang. "3.2 Mashing." ''Technology Brewing & Malting.'' Edited by Olaf Hendel, 6th English Edition ed., VBL Berlin, 2019 | In brewing, "adjunct" refers to unmalted cereal, such as rice, which can be used in the [[mashing|mash]] as an alternative to barley.<ref name=kunze>Kunze, Wolfgang. "3.2 Mashing." ''Technology Brewing & Malting.'' Edited by Olaf Hendel, 6th English Edition ed., VBL Berlin, 2019, p. 258.</ref> Adjunct grain is generally less expensive than barley, and therefore it's used as part of the grist in 85-90% of beer produced worldwide. | ||
"Adjunct" may also be used to describe to other sources of fermentable [[sugars]] in beer other than barley malt, such as fruit. | |||
Common adjuncts: | Common adjuncts: | ||
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*Unmalted barley | *Unmalted barley | ||
*Unmalted oats | *Unmalted oats | ||
*Any processed sugars: Corn sugar, cane sugar, corn syrup, etc. | *Any processed sugars: Corn sugar, cane sugar, corn syrup, Belgian Candi syrup, etc. | ||
*Fruit | *Fruit | ||
Revision as of 12:19, 2 July 2020
In brewing, "adjunct" refers to unmalted cereal, such as rice, which can be used in the mash as an alternative to barley.[1] Adjunct grain is generally less expensive than barley, and therefore it's used as part of the grist in 85-90% of beer produced worldwide.
"Adjunct" may also be used to describe to other sources of fermentable sugars in beer other than barley malt, such as fruit.
Common adjuncts:
- Rice
- Corn
- Sorghum
- Unmalted wheat
- Unmalted barley
- Unmalted oats
- Any processed sugars: Corn sugar, cane sugar, corn syrup, Belgian Candi syrup, etc.
- Fruit
When brewing with adjuncts, keep in mind that they generally do not provide adequate nutrition for the yeast.[1] Nutrient supplementation is typically beneficial to ensure a healthy fermentation.
Fun fact: The "Purity Law" restricts the use of adjuncts in German beer.