Beer brewing is an art that is almost as old as civilization itself. For millennia, people have tried to craft and perfect their own home brewing recipes using different grains and equipment that helped them achieve good tasting beer. Today’s beer is mainly made from barley, and some beer enthusiasts would insist that a top-quality drink should only be made from barely. However, other grains are also just as capable of whipping up a great batch of the famous drink.
Wheat, sorghum, rye, oats, corn, rice, and even sugar are all known as adjuncts. The term “adjunct” refers to any unmalted grain used in beer brewing to supplement the main ingredient (commonly malted barley). Some people think that adjuncts are only used to cut down on production costs, since some grains like rice and corn are cheaper than barley.