Adjuncts
Unmalted grains that are used in brewing / From Wikipedia, the free encyclopedia
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This article is about unmalted grains used to brew beer. For adjuncts in grammar, see Adjunct (grammar). For adjuncts in education, see Adjunct professor.
In brewing, adjuncts are unmalted grains (such as barley, wheat, maize, rice, rye, and oats[1]) 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.
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