Adjuncts

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In brewing, adjuncts are unmalted grains (such as barley, wheat, maize, rice, rye, and oats^[1]) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley). This is often done with the intention of cutting costs, but sometimes also to create an additional feature, such as better foam retention, flavours or nutritional value or additives. Both solid and liquid adjuncts are commonly used.