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  1. AGRI-FOODSTUFFS|beverages and sugar|beverage · AGRI-FOODSTUFFS|beverages and sugar|beverage|alcoholic beverage|beer

    #563402

    IATE #1629645
    grán breise Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    grán neamhbhrachta Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    breis Reference Faomhadh an téarma seo mar chuid de Thionscadal Lex
    ga
    Zusatz
    de
    adjunct
    en
    Definition ingredient that supplements the four essential ingredients of beer (malted barley, water, yeast and hops) and is used to alter aspects such as colour, flavour or smell Reference COM-EN, based on: The Spruce Eats > Drinks & Cocktails > All About Beer > Beer Adjuncts, Their Role and Brewing Variety (3.7.2019)
    Comment Brewing artistes like to use a wide variety of nontraditional ingredients, including spices, fruits, and grains, to give their beers unique and unusual flavors. Big beer factories, on the other hand, tend to use adjunct grains to cut costs rather than to create different or innovative brews. Many industrial brewers use adjunct grains that include unmalted cereal grains, such as corn and rice, to save money because barley is a relatively expensive grain. Using corn and rice as adjuncts also produces lighter and less malty beers. While some European brewers use between 10 and 20 percent adjunct grains in their beers, some large U.S. brewers are notorious for using as much as 30 to 40 percent adjunct grains (which is why some people call these add-junk beers!). In Germany, the use of adjuncts — or anything other than malt, hops, yeast, or water — in lagers is prohibited by the famed German Purity Law. Non-grain adjuncts may include the following: - Brown sugar - Honey - Lactose - Maple syrup - Molasses - Treacle Then you have the chemical additives and preservatives, including more than 50 antioxidants, foam enhancers, and miscellaneous enzymes.
    grain cru | céréale crue
    fr
    Definition céréale non germée, non maltée, utilisée pendant le brassage pour stabiliser le moût et apporter des saveurs supplémentaires Reference COM-FR d'après: Le grand lexique de la bière (2.5.2019) et Univers Bière > Fabrication > Brassage