Adjunct Misinformation

They already use that term on the labels. Artificial Flavor(s) and Natural Flavor(s).

 

Maybe this will have to be the new convention, malt adjuncts and flavor adjuncts and hop adjuncts (once those modified yeast start cranking out those new hop flavors )

 

Well, Snickerdoodle is probably my favorite cookie.

 

I take less offense in them using "adjuncts" than I do them calling this "beer".

 

Let's call them brewing adjuncts and flavoring adjuncts.

 

It is going to get confusing when we start seeing Pastry Budweiser. An ‘American adjunct adjunct lager’ I guess?

 

It doesn't have an entry for rohfrucht? That is surprising. Malzsurrogat is also a recognized term, but it has a negative connotation, so if the use of unmalted cereals is discussed in a more neutral/objective manner, say in Ludwig Narziss's book Abriss der Bierbrauerei (he's not talking about brewing with apples ), I would expect rohfrucht to be used, whereas if the use of such materials was being denigrated or contrasted with that of all malt brewing, I could see malzsurrogat being used.

 

No, it's there, too, but cross-referring it from English to German, would have needed to search for "unmalted grain".

 

They're called Lime-a-Ritas. I heard they're made in a laboratory.

 

Before the ____-A-Ritas, there was Michelob Chocolate Lager (came in a bottle that looked like a missile). Think there was also a Vanilla version?

 

If there was a Michelob vanilla beer packaged in a missile, then I’m not sure if the term “craft beer” has any meaning.

 

" If " ? Praise the Lord and Pass the Ammunition ...uh, Beer.

 

Wow. I honestly never would have even supposed Michelob brewed a 10% abv lager, let alone a bourbon barrel aged one with vanilla. And in 2006 none the less.

Once again, your archival knowledge impresses @jesskidden.

 

Looks like a "personal massage device"

 

because I love playing devil's advocate, winegrape juice beers - both a fermentable sugar and flavoring adjunct

 

We need a double-dip category too. How about double-dip adjunct?

 

Holy fuck.

 

I think this gets into why the more formal brewing use of adjunct evolved into the modern 'flavoring' use, winegrape juice wouldn't be an adjunct by the most traditionalist standards because it's not a fermentable that relies on the excess enzymes of malted barley to make it accessible, right? Like honey was never an adjunct in that sense, nor was the belgian candy sugar. Unless I'm totally missing something I think the 'original' use of adjunct that I and others have advocated for was a starch (corn, rice, unmalted wheat, etc...) that required the extra enzymes present in the malted barley to become fermentable. It's not just any additional sugar added to the wort

 

I have to agree with everything you said

 

Yes. Michelob suppositories! Easier than swallowing it, and the effect is greatly increased.