Any secondary source of starches and/or sugars used in brewing, the primary source being malted barley (or wheat). Adjuncts include (but are not limited to) flaked cereal grains, sugars, syrups, corn, and rice. The lack of malt flavor in major American beers is due to their use of high proportions of adjuncts, which generally add 100% fermentable sugars. These sugars are completely fermented to alcohol during fermentation, leaving no residual flavor or body. The similar lack of hop flavor in major American beers is due to their use of virtually no hops.
Any unmalted cereal grain or fermentable ingredients such as rice, corn or sugar added to beer which contributes fermentable sugar without adding flavor or nutritional value.
materials added to the must to enhance the flavor of the finished mead
Any grain added to barley-malt for beer-making, especially rice, corn and roasted malt.
To save money or add alcohol without adding body (as malt will), the brewer turns to adjuncts. Corn and rice are the most widely used.
Starches, other than malted barley and wheat, such as corn, rice, and sugar, which dilute the flavor and character of the malt and function as cheap fermentable sugars. Samuel Adams' beers contain no adjuncts.
unfermentable additives that add to the flavour or texture of the finished brew
Materials, like rice, corn and brewing sugar, used in place of traditional grains for cheapness or lightness of flavor.
Unmalted additives that provide fermentables. Unmalted corn or rice used in the brewing of beer from barley malt are adjuncts. Pure sugar can be thought of as an adjunct.