There are generally two purposes for adjuncts:
to reduce costs by including cheaper fermentable sugars and to add or reduce flavor and/or body.
The Mega Breweries are generally partial to the reduce in cost, and in flavor, but the taste buds of the population of beer drinkers prefer the lighter flavor and body of these brews, which are generally made with rice or corn. Adjuncts can also enhance flavor. Spices like cinnamon for example, give a distinct seasonal flavor to those pumpkin brews in the October to November season. Fruit beers (not lambics) such as Southern Tier Raspberry Porter have fruit or fruit extracts added during some portion of the brewing process, generally either in the boiling of the wort or added to the secondary fermentation.
Common non-malted grain adjuncts:
corn (maize)
rice
oatmeal
wheat
Some non-grain adjuncts:
brown sugar
dextrose
fruit
herbs and spices
honey
licorice
maple syrup
molasses
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| mmm chocolate |
very informative. maybe you could outline the whole beer making process too. Oh and also define things like mash and wort and where they come into play. I don't think the every day Joe understands what these have to do with making beer. Still good read, quick and easy to understand.
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