Lesson 5 - Adjunct Composition and Application SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 4 (Adjunct Composition and Application) and determine the level to which you have attained the expected outcomes.
Suggested Response - Q3
** Discuss the role of adjuncts in the brewing process.
Response:
Using adjuncts can help to diversify beer styles and increase capacity. Adjuncts were initially used to decrease costs, since unprocessed cereal was cheaper than malted barley. However, we now know that using adjuncts provides more benefits than just saving money. Adjunct use influences the brewing process in either a positive or a negative way, depending on the beer style. Adjuncts can be used for:
- Fermentability control ‒ by altering the spectrum of fermentable sugars in the wort.
- Flavouring material ‒ like caramelised syrup.
- Diluting flavour – to make the beer less filling.
- Extending brewhouse gravity –adjuncts can produce higher strength worts than could be produced with an all-malt recipe. This results in better use of brewing capacity.
- Improving foam.
The use of flavour neutral adjuncts can give the beer a smoother taste. For example, rice and maize addition can create light-bodied beers, in contrast to the fuller bodied beers from all-malt worts.