Adjunct Grains

Adjunct Grains

Some brewers use ingredients other than barley to add mouthfeel, body or unique flavour. These are called adjunct grains.

Flaked Oats

Oats are used to impart a smooth, rich and thick mouthfeel to beers like stouts.

Rice/Corn

These grains are used to brew lighter coloured and flavoured beers. They produce enough sugar for the brewing process but don’t impart flavour like pale malts can.

Rye

Brewing with rye produces crisp, refreshing and a subtle spicy flavour to beers such as rye ales.

Wheat

With a high protein content wheat is used to produce fuller bodied beers with a thick creamy head and cloudy appearance. It is used in brewing wheat beers, Witbier, Lambic, saisons, grissettes and hefeweizens.

3 Responses

  1. […] Belgium. It is said that Hoegaarden monks were the first to discover the unique recipe for wheat beer around the year 1445. When “white” is used to describe this style, it refers to the […]
  2. […] when it was promoted as a “diet” beer for women. It is brewed with 40% corn or rice adjuncts and special enzymes are used to reduce the starches to keep the calories […]
  3. […] the beer is then lagered in cold temperatures resulting in this crisp, clear, beer. Corn or sugar adjuncts are known to be used in this […]

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