What is defined as an adjunct in brewing?

In brewing, an adjunct is fundamentally defined as any ingredient used in the brewing process that is not malted barley. This primarily includes sources of fermentable sugars that contribute to the final product but are not part of the traditional malt base. These adjuncts are typically employed to lower production costs or to adjust the flavor, color, or body of the beer.

While un-malted grains, flavor additives, and enzymes are important components in brewing, they are either a subcategory of adjuncts or do not fully capture the broad definition of the term as it is commonly used. For example, unmalted grains can be considered adjuncts, but the definition encompasses more than just grains. Flavor additives might enhance the sensory experience, but they do not necessarily serve the same primary purpose as adjuncts. Enzymes, on the other hand, play a specific role in converting starches but are distinct from adjuncts themselves, as they facilitate the process rather than serve as a primary ingredient.

The concept of adjuncts is crucial for understanding brewing practices, especially in the context of different beer styles, where non-malted sources contribute to the complexity of flavor and mouthfeel.