Adjuncts - Sources of Starch Adjuncts

Sources of Starch Adjuncts

Rice is sometimes used in the production of pale lagers, most notably Anheuser-Busch's Budweiser. Anheuser-Busch is the largest North American buyer of U.S. rice. Rice may be used to lighten the body and the mouthfeel, or increase alcohol content, or add a little sweetness. Because rice is cheaper than barley, it can be used as a cost-saving measure.

Corn is commonly used in the production of American-style pale lagers, particularly malt liquor. Corn is generally used in brewing as corn syrup, and as such is highly fermentable. Like rice, corn is cheaper than barley, so it is used as a cost-saving measure.

Sorghum is used in Africa as a local ingredient saving on expensive imported malt and developing the local agricultural sector. Sorghum has a high gelatinisation temperature and is added to a mash cooker to gelatinise the starch before adding to the mash tun. Sorghum has been used for hundreds of years as the main ingredient in many of the indigenous traditional African beers. Sorghum can be used in the malted or the un-malted form.

Wheat is used in German and American wheat beers, in lambic and other Belgian ales, and in English ales. Wheat lightens the body, improves head retention, and provides a tart flavour. Wheat beers are often served with fruit syrups and/or slices of lemon in the US and Germany.

Barley is used as an un-malted grain at up to 10% of the grist. Barley provides both carbohydrates and proteins to the wort, on the negative side the cell walls of the un-malted barley contain high levels of beta-glucans impacts on wort viscosity and haze problems in the bright beer. Barley is also used in the mash as roasted barley to provide colour to the beer.

Cassava is a novel adjunct used in Africa either as a wet cake or as a purified starch.

Rye is used in roggenbiers from Germany and in rye beers from America. Rye is notoriously difficult to brew with, so most rye beers only include a small amount of rye. Rye provides a spicy flavour to beer and dramatically increases head formation.

Oats are used in oatmeal stouts. Oatmeal stouts usually do not specifically taste of oats. The smoothness of oatmeal stouts comes from the high content of proteins, lipids, and gums imparted by the use of oats. The gums increase the viscosity and body adding to the sense of smoothness.