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.
Continue reading “Learning About Beer: Adjunct Grains”
Sometimes craft beer is weird. Brewers of beer (or at least craft beer) are an inherently creative bunch. With brewers, like bakers, chefs, and pretty much anyone else who uses their noggins to turn a concept into a finished product, you’ll find that the concept itself is often as important as the process that leads to the finish product. And boy, oh boy, do the Quaff Bros. have some concepts. Strong – sour – barrel aged – stout- wheat – IPA, their creations run the gamut. I thought Sour Grapes (check out my review) was weird, but apparently I had seen nothing yet.
Obviously, following a sour brown ale aged in bourbon barrels with wine grapes (yep), they release a beer that attempts to mimic a classic cocktail. Manhattan Project is a rye beer, aged in rye whiskey barrels with maraschino cherries and bitters. Like I said, craft beer is weird.
Anyways, on to the good stuff. Continue reading “Quaff Bros.’ Manhattan Project”