Craft Adjunct

Which, of course, means absolutely nothing to @marquis. Check his post history on everything from "session" to "ale" to "beer" to ... Not to speak for you, @marquis, but as I read his posts, his perspective is historical from a British perspective. He frequenly posts that the current (and especially USA) use of many of these terms is incorrect from a historical perspective.

 

Anchor California Lager. Short's Local's. Those are decent.

 

The Anchor beer is all-malt.

 

How is an ALE an adjunct lager?

 

We use adjuncts often, in beers most would not expect, but the Mule corn lager is self-explanatory. I've used anywhere from 25 to 35% corn in the grist, and it has been corn grits, flaked corn and malted corn or sometimes a combo. If we named it a "craft lager" or some other vague style, it would sell much better because the Brewer's Assoc has framed corn as a cost cutting, flavor reducing, industrial brewer grain. They are great at myth making. My corn is 2X the price of barley (heirloom MA grown) and adds flavors and mouthfeel barley simply can not. A well done corn lager is a beautiful beer.

 

Yeah, but confusingly in an article titled: Adjuncts

 

Chris, what is your process for performing a cereal cook when using grits?

Do you personally notice a difference between using grits (and a cereal cook) vs. using solely flaked maize?

Is there a specific motivation for going grits vs. flaked vs. a combo?

Cheers!

Jack

 

Depends if it's lagered. (Which that one ain't, but there you have it.)

 

Folks are coming down a bit hard on @marquis
This is a much better forum with perspectives like his complicating matters.
You guys are arguing if adjuncts are just grains or grains and sugars. These two notions are much closer together than the definition used by 99% of other posters who'll include almost anything. Also keep in mind that info that is consistent across multiple sources is a good sign, but not necessarily a sign of accuracy. Incorrect info spreads across multiple authors. We certainly see that in posts here.

 

21st Amendment made a nice AAL type. It came in a mix 12 pack. Not seen it on its own. Called El Sully.

Enjoy

 

Good point, I may have been drinking when I read the thread.
And too eager to point out that All Day uses flaked corn as an adjunct.

 

There are days I love a cream ale.

 

Adjunct - yes, craft - no. They're a smaller than normal macro-beer producer. Same adjuncts and yeast across beer styles. Ask any Skook...

 

Your logic has no place here nor with the Brewer's Association.

 

I was being ironic - they made big news last year when they were officially designated as a craft brewery.

 

The cereal mash was very much a kludged approach, but it attempted to simulate a cereal cooker schedule for corn. It was my least favorite from a flavor perspective, but will try again when our new brewhouse goes on-line in a few months (dedicated decoction / cereal cooker). Flaked is much easier and predictable, but I can't source the corn from a specific area. My favorite was malted corn, which is only available from small malt houses like Valley Malt. The Mule corn lager will be back this summer, and I'm not sure what path we'll take yet but souring local corn is the motivator. Cheers!

 

Sourcing corn! Eat that, Brewers Association!!!

 

The thing is, the two (adjuncts and sugars) were still separate entities to some until fairly recently. Here is a page from a book by Dave Miller published in 1988:


Whether the difference in nomenclature is European vs American or Modern vs Traditional I cannot put my finger on, but it wasn't until the last decade or so that I have found the two to be lumped together by most people.

So this may not simply be correct or incorrect, but rather what convention one grew up with.

 

Carton makes one, believe it's called Copper Canyon. Uses agave as the adjunct.

 

My bad. A great lager with similar flavor to AALs. Perhaps an example to show that adjuncts aren't necessary...