Premium
ADJUNCTS
Author(s) -
Lloyd W. J. W.
Publication year - 1986
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1986.tb04420.x
Subject(s) - brewing , business , sugar , food science , capital investment , microbiology and biotechnology , agricultural science , chemistry , environmental science , fermentation , biology , finance
Although not essential in brewing, adjuncts are used in most countries and brewing regions and provide benefits in extract cost and beer qualities. Brewing sugars and caramel syrups may be used to adjust wort and beer characteristics with little capital investment. The incorporation of caramel malts can contribute to beer quality and stability. On a world‐wide perspective, cereal‐based adjuncts are dominant in the brewing of beer, and are the only adjuncts used in the production of Scotch grain whisky and the whiskeys of other countries, and in malt vinegar produced in the United Kingdom. The cost of adjuncts often depends on local availability, the added value of by‐products and the utilisation of the maximum amount of starch or sugar from the agricultural source.