What are adjuncts and why use them?
What are adjuncts?
From the “Practical Brewer”
- “... As non-malt carbohydrate materials of suitable composition and properties which beneficially complement or supplement the principle brewing material which is barley malt…”
From the “Encyclopedia of Beer”
- “…A grain, other than malted barley, added to beer as a source of fermentable sugars. Some typical adjuncts are corn, rice and wheat…”
Why use them?
- Increased production capacity in the same proportion of product used
- Easy to use
- Increased efficiency in raw material utilization
- Focus on a specific profile of carbohydrates for fermentation
- Focus on a style of beer
- Improvement in beer stability
- Easy to work with high gravity
- Building body in the beer through non-fermentable sugars
- Contributes to the flavor of the beer: Maillard reaction and residual sugars
- Costs: Can be used to increase production with little investment
Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
