Grains and Adjuncts
Beer is a cereal beverage. Barley is the most common grain used in brewing but there are also many other types of grains used such as wheat, rye, corn and rice. Barley is also processed in different ways to help impart unique flavours to beer. Crystal malt, roasted barley and chocolate malt are examples of how barley can be modified by using different degrees of roasting and malting. These grains will impart very different flavours than the basic barley kernel.
Even though malted barley is usually the main ingredient in most beers other adjuncts are also used. Common sugars such as dextrose (corn sugar) and sucrose (common table sugar) are often used. They increase alcohol content without adding body or much flavour. Whereas other sugars such as Belgian Candi and Brown Sugar add a distinctive flavour.
List and description of specialty grains and malts available from Brewery Lane.
List and description of specialty grains and malts in common use.