Beer without barley? Brewing beer using 100 % adjuncts and enzymes
Gluten-free beer | Traditional beers are brewed from malted barley, hops, water and yeast. Adjuncts are unmalted raw materials, which are used to increase stability, reduce costs or produce a specific quality in the final beer. The most common types of adjunct are unmalted grains which are used to supplement or replace malted barley. Oats, rye, millet, corn, rice, sorghum, teff and buckwheat are just a few of the many starch-rich adjunct grains which can be fermented into beer. As is implied by the very word adjunct, they are usually considered extras in beer.
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