Adjunct Misinformation

What’s the difference?

 

They make a Bourbon barrel stout called Bo & Luke that is brewed with corn and possibly rye in the mash (making it an 'adjunct stout' in the technical brewing sense), then they also make variants like hazelnut cocoa, grape jelly, and peanut butter that are 'adjunct stouts' according to the new convention of calling flavorings adjuncts. I like the example because it highlights how confusing that new use can make things.

 

No, even the brewers at Schlitz knew the answer to the question an "What is an adjunct?" and, apparently the ad guys listened to them* (although "for" might have been more appropriate rather than "to" in the question).

* Unlike the bean counters in management, who ignored the brewers until it was too late. One of the last presidents of Schlitz, Eugene Peters, was an accountant and the final Schlitz Board Chairman was a geologist and ex-Uihlein in-law who came from Tamarack Petroleum [a company founded by some Schlitz and Hamm execs].

 

That's a good find, but it in no way suggests that brewers of yore wouldn't have called a flavoring adjunct an "adjunct" if they ever actually were to have used flavoring adjuncts. If anything, arguably it suggests that the industry views of beer circa 1977 in the United States were so limited that people didn't entertain the possibility. "There's rice and there's corn. What else would you put in a beer?" Soon the microbrewing revolution would introduce a whole new array of adjuncts that would make explanations like that look quite quaint.

 

Oh, I wouldn't say that, exactly (well, except for the "adjunct" part ).


OTOH, for those who feel "adjunct" has only one meaning, there's:

"Kraut and Pickles"?
Hey, Caligione - no charge for the concept, and you can call it a Deli Cream Ale!
Wait - add egg* and it's a Deli Egg Cream Ale!

* Yeah, yeah - I know, egg creams don't have cream or eggs in 'em - but, then, neither did cream ales.
(Nor did they taste like cream soda pop.)