Adjuncts

Fermentable sugars can be derived from other sources of starch and can provide some characteristics in beer that is desirable dictated by some styles. For best results, the adjuncts should be gelatinized to render the starches vulnerable to enzyme degradation into simple sugars.


Corn (pre-gelatinzed flakes)	The most common adjunct in American Lagers and Cream ales. Lightens both color and body.

Rice (pre-gelatinzed flakes)	Another popular adjunct in American Lagers. Lightens both color and body.

Oats (pre-gelatinzed flakes)	Oats will improve mouth feel and add a creamy head. Commonly used in Oatmeal Stout.

Rye (pre-gelatinzed flakes)	Imparts a distinct sharp flavor.

Barley (pre-gelatinzed flakes)	Adds proteins to promote hean retention and mouth feel. Commonly used Dry Stouts.

Wheat (torrefied)	Aids in head retention and adds a light, creamy, smooth character as well as a mild toasted wheat flavor.