Adjunct Misinformation

Both the use of the word “adjunct” and then what’s listed below it are par for the course these days

 

Yes, sadly, even breweries have begun embracing the incorrect usage of the word "adjuncts" because they know their fans do it and they're playing along for the $$$. It drives me nuts.
But what really makes me sad about all of this is that nobody would even know what the word "adjunct" was if it wasn't for the correct meaning of the word. But now that people are picking up on it, it's only because it's being used incorrectly. The level of irony is ridiculous.

 

The correct term for adjunct is Malt subsitute right? Ie corn or rice.

 

Adjuncts are malt (barley) supplements (ex: corn, rice, etc...)

What are the ingredients they listed (vanilla, nutmeg, cinnamon, etc....) called? Just spices? Or is there a more technical term?

I don’t even know a polite word for how I’d describe snickerdoodles as an ingredient.

 

I think the can info. is helpful. No need to get hung up on the title Adjunct. It’s basically just “other” ingredients added to the beer. I’m guessing Snickerdoodle is the cookie as well.

 

Drekker does something similar but categorizes them as Malts, Hops, Flora, and Gimmicks. Love it.

I agree that the contents Platform lists are not adjuncts by strict brewing terms, so I call them add-junks. I love me some add-junks.

 

Yes. The adjunct is really not part of the whole, but relatively associated. It is the most pure form of detached connection.

 

Note: My bolding above. Wasn't Platform purchased by AB-InBev earlier this year? If so, it doesn't sound like there is any QC oversight occurring.

 

I highly doubt ABI is concerned with the layout of Platform’s labels or the wording adhering to anybody’s opinion of the definition of “adjunct” being consistent with tradition. A quick review of the breweries owned by them reveals there is no effort to standardize labeling.

 

No, I'm not talking about the labeling, I was referring to the solvent-like taste to the beer that mambossa mentioned in the part that I bolded from that post.

 

Kudos to them for not trying to bud-ize everything

 

How this is perceived is all about how one defines the term "adjunct", is it a supplement of whatever kind or a fermenting sugar of some sort. Seems to me to be of litttle concern. I would be concerned about whether I liked the beer or not more than anything else.

 

Not seeing your previous post with bolding. It seems others aren’t either.

 

That's how the majority of people who drink craft beer use the term. Language changes. Move with it or get left behind.

We can labcoat and circle jerk all day over semantics but that doesn't push the culture forward at all. Tons of words, in beer alone, are used incorrectly or are used so much they have lost meaning.

 

I think this is a shining example of the difference between adjunct and “add junk”.

 

the real question is when are we going to see these AAL (American Adjunct Lager) brewers get with the times and start throwing yuzu, white yams, and cacao in a budweiser?

 

When the mass sales are there to warrant a copycat. Bud black lager aged on JB staves is at least a stab at something they have a sense there is a big market for. The yuzu yam cocoa milkshake sours, at least for now, are for the IPA drinkers who want to pretend like they drink an array of styles.

 

I often get a taste that is reminiscent of solvents from holiday spiced beers (and many pumpkin beers). Not from every spiced beer, but enough that it makes me super wary of beers with cinnamon/ginger/nutmeg, etc. However, those are all spices I enjoy cooking and baking with.

 

Get with the times or get left behind, right?