The four main ingredients in beer are water, barley, hops, and yeast. Those four things have allowed for the creation of a plethora of flavors. However, some people wanted different flavors or textures. Other folks had different crops available to them. Both of these things changed what they used in the beer. These changes are what led to the use of adjuncts in beer.
Simply put an adjunct is anything other than barley that contributes starch to the beer. More simply? Anything adding sugar that will get fermented by the yeast. The most common are corn, rice, wheat, oat, and rye. To find the dividing line of what is an adjunct we have to go back to 1516 when the Reinheitsgebot defined beer as water, hops, and barley. You can read one of my first posts to learn more about the Reinheitsgebot, but for now all you need to know is it set the precedent for what is, and is not, an adjunct. Let’s take a closer look at the big five.