Adjuncts

In brewing, adjuncts are unmalted grains (such as barley, wheat, maize, rice, rye, and oats ) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley). This is often done with the intention of cutting costs, but sometimes also to create an additional feature, such as better foam retention, flavours or nutritional value or additives. Both solid and liquid adjuncts are commonly used.

In brewing, adjuncts are unmalted grains (such as barley, wheat, maize, rice, rye, and oats ) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley). This is often done with the intention of cutting costs, but sometimes also to create an additional feature, such as better foam retention, flavours or nutritional value or additives. Both solid and liquid adjuncts are commonly used. == Fruit or vegetable== #9 fruit beer in a mug]] Beer may be brewed with a fruit or vegetable adjunct or flavouring. Fruit flavouring and adjuncts Fruits have been used as a beer adjunct or flavouring for centuries, especially with Belgian lambic styles. Cherry, raspberry, and peach are a common addition to this style of beer. Modern breweries may add only flavoured extracts to the finished product, rather than actually fermenting the fruit. Vegetable flavouring and adjunct Pumpkin-flavoured beers are brewed seasonally in the autumn in North America. Chile pepper is used to flavour pale lagers.

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