are unmalted grains (such as corn, rice, rye, oats, barley, and wheat) used in brewing beer
which supplement the main mash ingredients
(such as malted barley
), often with the intention of cutting costs, but sometimes to create an additional feature, such as better foam retention.
Ingredients which are standard for certain beers, such as wheat
in a wheat beer
, may be termed adjuncts when used in beers which could be made without them — such as adding wheat to a pale ale
for the purpose of creating a lasting head. The sense here is that the ingredient is additional and strictly unnecessary, though it may be beneficial and attractive. Under the Bavarian Reinheitsgebot
purity law it would be considered that an adjunct is any
beer ingredient other than water
; this, however, is an extreme view (a 16th century German law) that would exclude hundreds of highly regarded specialty beers, especially from Belgium and the US.
The term adjunct is often used to refer to corn
, the two adjuncts commonly used by pale lager
brewing companies as substitutes for barley malt. This use of ingredients as substitutes for the main starch source, (to lower the cost of production or lighten the body) is where the term adjunct is most often used.
Adjuncts can be broadly separated into solids and liquid syrups. Solid adjuncts are ingredients such as cereals
, flakes, grits and flours
which must be added to the mash......