There are two main types of adjuncts in beer—liquid and solid. But there are also other adjuncts such as fruits, vegetables, and spices. First, let’s discuss the primary categories!
Liquid adjuncts, or wort extensions, can be divided into grain syrups and sucrose syrups. Generally, liquid adjuncts are derived from plants. These types can be added to the wort boiling system or after fermentation.
On the other hand, solid adjuncts are typically added during the malting process since these adjuncts require enzymes to break down. These enzymes can be found in other grains within the malt.
Fruits and vegetable adjuncts are the most straightforward to understand. Common fruits and vegetables that breweries incorporate into beer for additional or unique flavors are also considered adjuncts. For instance, there are pumpkin-flavored beers in North America.
Modern breweries prefer to use fruit and vegetable extracts as they are more convenient. They do not need to ferment actual fruits like cherry and raspberry.
Spices, such as coriander and nutmeg, are also traditional adjuncts. Similar to the others, these can be added to the wort as flavorings. Breweries may also utilize spice extracts.
There are also unusual adjuncts. Some examples include coffee beans, oysters, chocolate, and chili peppers. Beer makers use these to experiment with taste and create unique beers.
|Caramel syrup||Corn||Clove||Cake flavors|
|Corn syrup||Sorghum||Hot peppers||Animal brains|
|Belgian candi syrup||Oats||Licorice||Cultivated yeast|