Adjuncts [including malt extracts, cereal flakes, and added sugars]


Aside from the three basic ingredients in beer, adjuncts can be used to convey specific taste and flavor profiles and realize certain beer styles. Malt extract is an unhopped and concentrated wort, produced by the maltster in both liquid and dry forms, used both as the main base in a beer or as an adjunct to increase flavor or alcohol by volume (ABV). Cassonades and candied sugars are typically part of traditional Belgian beer formulations, while lactose contributes to the sweetness in stouts. Various other beer styles also require cereal flakes to improve aroma, body, and foam stability.

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