Adjuncts
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2008-06-04T23:00:19Z
Stlemur
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[[Image:Wheat in sack.jpg|right|thumb|Wheat - adjunct or ingredient?]]
:''The following is about the brewing term; '''adjunct''' is also a [[adjunct|term used in linguistics]].''
'''Adjuncts''' are unmalted grains (such as corn, rice, rye, oats, barley, and wheat<ref>[http://www.beer-brewing.com/apex/beer_chapters/ch06_beer_adjuncts.htm Beer Adjuncts: The Brewers' Handbook<!-- Bot generated title -->]</ref>) 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.
==Adjunct definition==
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 [[Bavaria]]n ''[[Reinheitsgebot]]'' purity law it would be considered that an adjunct is <i>any</i> beer ingredient other than water, barley and [[hops]]; this, however, is an extreme view and is not standard.
The term adjunct is often used to refer to [[maize|corn]] and [[rice]], 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, usually to lower the cost of production, is where the term adjunct is most often used.
==Adjunct types==
Adjuncts can be broadly separated into solids and liquid syrups. Solid adjuncts such as [[cereal]]s, flakes, grits and [[flour]]s which must be added to the [[mash tun]] in order to convert the [[starch]] into [[simple sugar]]s which the yeast can utilise during fermentation. Some cereals have a higher gelatinisation temperature then the standard mashing temperatures and must be cooked in a cereal cooker to gelatinise the starch before adding to the mash.
Liquid syrups on the other hand are designed to be added directly to the kettle and therefore can be used to reduce loading on the mash and [[lauter tun]] and effectively increase the brewhouse capacity.
Other benefits of using adjuncts include reducing cost, improving consistency, diluting [[Wort (brewing)|wort]] nitrogen (thereby improving shelf life) and reducing colour (or increasing colour with roasted cereals and caramels.)
==Starch adjuncts==
===Rice===
[[Rice]] is sometimes used in the production of [[pale lager]]s; [[Anheuser-Busch]]'s Budweiser. Anheuser-Busch is the largest North American buyer of U.S. rice <ref>http://www.anheuser-busch.com/overview/BudIngredients.htm 1</ref>.. Rice does not usually affect the flavour of beer to any significant extent, but may be used to lighten the body and the mouthfeel, or increase alcohol content, or add a little sweetness. Because rice is cheaper than barley, it is used as a cost-saving measure.
===Maize/Corn===
[[Corn]] is commonly used in the production of American-style pale lagers, particularly [[malt liquor]]. Corn is generally used in brewing as [[corn syrup]], and as such is highly fermentable. Like rice, corn is cheaper than barley, so it is used as a cost-saving measure.
===Wheat===
[[Wheat]] is used in [[Germany|German]] and [[United States|American]] wheat beers, in [[lambic]], and in English ales. Wheat lightens the body and provides a tart flavour. Wheat beers are often served with fruit syrups and/or slices of lemon in the US and Germany.
===Rye===
[[Rye]] is used in roggenbiers from Germany and in rye beers from America. Rye is notoriously difficult to brew with, so most rye beers only include a small amount of rye. Rye provides a spicy flavour to beer and dramatically increases head formation.
===Oats===
[[Oat]]s are used in [[oatmeal stout]]s. They provide a silky [[mouthfeel]] and a mild flavour.
==Sugar adjuncts==
Sweeteners such as [[maple syrup]], [[honey]], and [[molasses]] are common. In honey beer the honey supplies only a portion of the sugars converted during fermentation and is used primarily for flavour. Candy sugar is a common ingredient in strong Belgian ales, where it increases the beer's strength while keeping the body fairly light; dark varieties of candy sugar also affect the colour and flavour of the beer.
Sugars added for [[Bottle conditioning|bottle conditioning]] are not generally considered adjuncts.
==Flavourings==
===Spices===
A number of traditional beer styles are brewed with [[spices]]. For example, Belgian [[witbier]] is brewed with [[coriander]], [[Finland|Finnish]] [[sahti]] is brewed with [[juniper]] berries, and traditional beers in Britain are brewed with honey and spices. Also, some strong winter beers are flavoured with [[nutmeg]] and/or [[cinnamon]], while [[ginger]] is a popular flavouring for a range of beers. Many commercially available pumpkin ales are made with pumpkin pie spices without any actual pumpkin.
Spices may be added to the [[wort]] during the boil or spices or spice [[extract]] may be added at any time during fermentation depending on desired results.
Spices used in brewing include:
*[[Allspice]]
*[[Anise]]
*[[Cinnamon]]
*[[Clove]]
*[[Coriander]]
*[[Ginger]]
*[[Hot pepper]]
*[[Juniper]] berries or boughs
*[[Licorice]]
*[[Nutmeg]]
*[[Orange (fruit)|Orange]] or [[Lemon]] peel
*[[Spruce]] needles or twigs ''(see [[spruce beer]])''
*[[Yarrow]]
===Other flavourings===
Other, less common flavourings include [[chocolate]], [[coffee]], [[milk]], [[chile pepper]]s and even [[oysters]].
[[Image:Magic hat no 9 beer and mug.jpg|thumb|right|175px|[[Magic Hat Brewing Company|Magic Hat]] ''#9'' fruit beer in a mug.]]
==Fruit or vegetable beer==
A '''fruit beer''' or a '''vegetable beer''' is a [[beer]] brewed with a [[fruit]] or [[vegetable]] [[adjunct (beer)|adjunct]] or flavouring.
===Fruit flavouring and adjuncts===
Fruits have been used as a beer adjunct or flavouring for centuries, especially with Belgian [[lambic]] styles. [[Cherry]], [[raspberry]], and [[peach]] are a common addition to this style of beer. Modern breweries may add only flavoured extracts to the finished product, rather than actually fermenting the fruit. [[New Glarus Brewing Company]], of [[New Glarus, Wisconsin]], produces Raspberry Tart, a [[framboise]] made with raspberries, wheat and year old Hallertau hops, and fermented in large oak vats. Another example is brewed by [[Magic Hat Brewing Company]] of [[Vermont]]. Magic Hat '#9' is quite popular in the northeastern U.S. and is a 'not-quite-[[pale ale]]' flavoured with [[apricots]]. [[Fruli|Früli]] is a fruit beer made from 70% wheat beer and 30% fruit juice.
===Vegetable flavouring and adjunct===
[[Anheuser-Busch]] brews ''[[Tequiza]]'', a beer flavoured with tequila from [[Tequila agave|blue agave]] nectar. [[Fischer Brewery|Desperados]] is a [[tequila]]-flavoured beer popular among [[Germany|German]] and [[France|French]] youth.
[[Pumpkin]]-flavoured beers are brewed seasonally in the autumn in North America. An example, Pumpkin Ale, is produced by [[Coors Brewing Company]]'s Blue Moon brand.
[[Chile pepper]] is used to flavour [[pale lagers]]. One of the most popular [[United States|American]] chile beers is produced by ''Eske's'' (aka Sangre de Cristo Brewing) in [[Taos, New Mexico|Taos]], [[New Mexico]]. ''Eske's'' "Taos Green Chile Beer" is made with New Mexico roasted green chiles. Black Mountain Brewing Company in [[Cave Creek, Arizona]], brews "Cave Creek Chili Beer", the only internationally marketed chile beer.
==See also==
*[[Beer styles]]
*[[Brewing]]
*[[Gruit]]
==References==
{{Reflist}}
==External links==
*[http://www.beer-brewing.com/apex/beer_chapters/ch06_beer_adjuncts.htm Beer-brewing.Com]
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