Adjuncts

Earth, wind, fire and water?

 

I don't really understand the OP except if it is to mean that the word "adjunct" itself is distasteful. I am in favor of replacing it with the word "fermentable", used as a noun, to describe all the products added to the mash that produce a food source for the yeast.

Of course, that would mean that all the folks who misuse the word adjunct now would be unable to do so going forward with the word fermentable. What fun would discussing shit here be without this perennial topic?

 

Perhaps we could go with "Fermentables" and "Additives."

 

It's actually the wind,the lava, and the rain on the menu at the Mustang Ranch

 

My preference would be the word “flavorings” since in the brewing industry “additives” has a very differing meaning:

“Nonetheless, modern chemistry does sometimes find its way into the brewhouse. Additives used in brewing are categorized according to their purpose of use. Here we do not address the large group of so-called technical aids like salts and acids for water adjustments, enzymes, finings, and chemical stabilizers (insoluble chemicals that are not found in the finished beer) used for ensuring lasting clarity of filtered beers, etc.”

https://beerandbrewing.com/dictionary/SDzRtKrVwq/

Cheers!

 

I agree, but backwards. Adjunct should remain as it has for centuries, and the new definition can piss off and find it's own word like flavoring or hipster juice.

 

At least I know what an adjunct is now.

Or? https://en.wikipedia.org/wiki/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."

Fruit could be that gray area, containing both sugar and flavor.

 

Yeah, original beer didn't even have hops.

I was going to say "Anthrax, Megadeth, Metallica, and Slayer."

@JackHorzempa is right; "Flavored" or "flavorings" is the correct term, because beer with coffee/fruit/spices, etc., will actually say "Brewed with natural (or artificial) flavors" right on the label, as it should.
So your typical "pastry stout" (I don't like that term either, because not every stout that's flavored is supposed to be imitating a pastry. Having coffee doesn't make you a pastry. Having cinnamon or vanilla doesn't make you a pastry. But I digress) is a flavored stout, not an "adjunct stout." *shudder*

 

Finally. We can now all use the terms fermentable, additive and flavorings. Let’s keep them straight and use them appropriately.

 

Adjunct sounds more pro and interesting though.

 

Well, for the first 4 decades or so of the "craft era" in the US, it sure wasn't "pro" for a lot of non-macro drinkers and brewers. The US Brewers Association even considered most rice and corn adjunct-brewed beers as disqualified from even being "craft" beer.

From their pre-2014 definition:

Read all about it at @bergbrew's
The Revisionist History of Adjunct Brewing