Adjunct Beer is Like Salt

These days...not just by you...it is used everywhere for some sort of emphasis whether used correctly or not.

 

Belgian candi sugar is an adjunct essentially. People associate adjuncts with being some disgusting substance that instantly taints the beer when in reality it is just something fermentable besides malted grain. (If I'm correct in my brewing terminology ) I have no problem with adjuncts personally.

Adjunct ≠ Bad beer

 

Neither do I.

Rice gives very little flavor to a beer, and people say they that they can taste it. Maybe they can at high enough levels. One beer that I think is tasty is the DRIPA from Kuhnhenn. That stands for Double Rice IPA, from a well loved brewery here on Ba.

 

whatever.........................

 

You serious? C'mon. He said "adjunct lager" which means Bud, Miller, Coors type American pale lagers. He is obviously not deriding all adjuncts (not sure where you got that idea).

 

Thanks, now I'm craving a scotch, dammit. Glenlivet 21, here I come!

 

Just think of fermentability. If its fermentable its and adjunct.

 

My reading of this line in the OP differs from yours - specifically the use of "it" (emphasis added) below, which seems to refer to the adjunct(s) themselves, not simply to beers of the AAL style:

And, of course, there is his repeated comparison of "adjunct" to the single ingredient, salt.

 

Adjuncts don't make a beer bad is the point, and for the most part they don't even add a flavor component.

 

perhaps