Craig Dilger, Co-Founder and Brewmaster, Foulmouthed Brewing

Refreshingly original approach.

 

How can beers be "adjunct-friendly" ? Either they're brewed with or without adjuncts - unless they pair well with corn-on-the-cob or red beans & rice?

 

I admit that I'm biased as a friend of the owners, but Foulmouthed's approach of brewing not just with creativity but also a constantly rotating variety of beers has made them stand out in an otherwise very saturated market. Southern Maine has so many great breweries - both established and new - that to really be unique has been quite the feat. Even as part of their Mug Club, I'm still tempted to just get a flight most of the time.

 

Visited when they were just opening in 16' & can't wait to get back. Much like our Bonn Brewing down here in PA.

 

guess I need to get back to Bonn Place because I was not impressed with the beers when I stopped in 2 months ago. I found the grisette undrinkable.

 

Cherries and raspberries have done wonderfully as a brewing adjunct.

Pretty sure they're talking about fruit, which is an additive not an adjunct. This is getting infuriating.

 

Yeah, I saw where later the author incorrectly called those fruit ingredients "adjuncts" but the "adjunct-friendly" phrase still puzzles me.

Would anyone say Budweiser is "rice-friendly" or Miller High Life and Coors Banquet are "corn syrup-friendly" ?

I mean, Anheuser-Busch and MillerCoors and, maybe, their brewmasters might be called "adjunct-friendly" but the beers themselves?

For all we know, maybe the beers have wanted to be all-malt all these years, they just have no say in the matter.

Well, in Coors' case, maybe it's a longing to return to its younger days....

(Circa 1936)

 

My reading of what he means is that they can be considered to be something like a base beer (e.g., a lambic) into which fruits (e.g., raspberries, cherries, etc.) can be added for an additional fermentation from the sugars in the fruit.

 

I'd say he's talking about fruits that can be are used as an adjunct just as cherries are used in a kriek. Where their addition to the lambic re-wakes the yeast, etc. and they are allowed to mature in the barrel until the sugars from the fruits are used up.

https://beerandbrewing.com/dictionary/skSgjADv1W/kriek/