Adjuncts

I just thought adjunct was any non-barley ingredient that contributes fermentable sugar in the wort...not sure where you’re aiming at.

 

An adjunct in beerdom is any non malt source of fermentable sugar per this definition from Beer & Brewing: https://beerandbrewing.com/what-is-an-adjunct/

An adjunct is nothing more than a non-malt source of fermentable sugars. Thus, this broad term includes

• Belgian candi syrups of all colors
• Unmalted wheat, barley, rye, oats, maize, and other grains
• Honey, maple syrup, agave nectar, and other sugars
• Fruit, pumpkins, and other natural ingredients

Fruits can be (and likely are) an adjunct by that definition. That definition would also mean that some grains which don't provide sugar but do provide flavor and/or color, such as roasted barley, are not adjuncts.

It's really not confusing, but can be tricky if you don't know what items contain fermentable sugar.

 

Couldn't have said it better myself. (Well, maybe I could have... ).

It's a controversial topic 'round these parts - go figure - and a little bit of research reveals ("ripped from today's headlines" as it were):

 

That pretty much says it all

 

Adjuncts are as the others said. The other flavorings you mention could be referred to as adjunk or, as I prefer, my trademarked "add-junk", favorite of kindergartners.

You've only been on this site a few months, but long enough to realize the kind of controversial discussion you could start. This has been rehashed dozens of time and nobody will be converted in their thinking.

 

And I thought I was tenure material.

 

Two replies in and we got a disagreement!

Well, except when they (or, in the case of fruit, their juice) are added post-fermentation as sweeteners/flavorings...

 

Oh c’mon... controversial topics are brought to a resolution on this site all the time. For example, this one.

 

It really doesn't seem hard, a brewing adjunct is a non malt source of fermentable sugar. Other additives are just that, additives, or flavoring. Neither is inherently bad or wrong but the over reliance on either to produce palatable beer certainly indicates an inexpert grasp of beer brewing

 

Personally I don't care at all about adjuncts, but love add-junks in my beers.

 

You're gonna hate where ancient beer makers got their yeast from...

 

I did mean unmalted, I’ve got an early morning tomorrow so I started a little early today Definitely not in disagreement with @PapaGoose03 ’s post.

 

Incorrect. Original beer had way more going on in it than just water, grain, hops, and yeast.

 

There you go with that 'except when' verbage again. Can't slide anything past you.

 

You are taking this way too seriously Buddy.
Slow down. Have a beer.
Enjoy.

 

/thread

Cheers everybody!

 

An adjunct originally meant a substance which needed to be mashed with malted barley to utilise the excess enzymes to convert the starch into fermentable sugars Thus came "adjunct lagers" which allowed the use of domestic malt by mopping up the enzymes, this malt was considered unsuitable for brewing on its own because it led to cloudy beer.
A looser definition included a source of fermentable sugar, but all adjuncts at least played an actual role in the structure of the beers

 

"Big 4 Laws"

Well, this is a whole new thing. Please expound.

 

@Roguer ?