What Is Your Favorite Adjunct To Your Brew

[Sean]

This is borne out too by the reinheitsgebot which would not allow sugar or unmalted barley but would allow specialty malts and malted wheat for example.

The original reiheitsgebot only allows barley malt. On the other hand, the similarly old Manx beer laws allow sugars but not other adjuncts.

It's possible that when you brew with something long enough, you cease to view it as an adjunct and instead view it as a key ingredient. This may be the case with sugar in the UK. Definitions evolve over time based on the community's interpretation of the word.

[post="58522"][/post]​

Absolutely true, although some grain adjuncts have also been used extensively and for a long while in the UK.

 

[Wortgames]

While I realise this discussion is not about the Reinheitsgebot, I feel obliged to point out that it was relaxed in the 17th century to allow the nobility to include wheat in their grist - this was something in the order of two hundred years BEFORE it actually permitted yeast...

The reason behind the original Reinheitsgebot was actually to ensure that superior BREAD grain wasn't 'wasted' on brewing - the beer purity angle has been hijacked over the years as a cheap way for German brewers to 'prove' that German beer is superior to anything brewed anywhere else in the world, without needing to qualify themselves any further.