CLASSIFICATION OF BREWING ADJUNCTS AND ADVANTAGES OF USING SOLID AND LIQUID ADJUNCTS

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CLASSIFICATION OF BREWING ADJUNCTS AND ADVANTAGES OF USING SOLID AND LIQUID ADJUNCTS.

INTRODUCTION

Brewing is the production of beer by steeping a starch source (commonly seed grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. The basic ingredient of beer production is water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer’s yeast and flavored with hops. Less widely used starch sources include millet, sorghum and cassava. Secondary sources(adjuncts) could be used too as additives for different purposes.

A careful and consistent survey on the classes of brewing adjuncts with respect to their roles in the beer making process was carried out and is discussed in subsequent subheads.

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