Both corn and rice are used as starchy adjuncts by brewers worldwide. These adjuncts boost the strength of a beer without increasing its body. Corn and rice also dilute the protein content of wort. As adventurous homebrewers, there is another common starchy food we can use as an adjunct — potatoes.
Sugars add strength to beer without bulking up the body. John Palmer conducts a survey of sweetness to help you choose when to use sugar and which sugar to use. From Belgian candi sugar to xylose, it’s all here.
We spend a lot of time classifying beer into certain styles, such as American pale ale and European dark lager. The yeast a brewer selects plays a big part in defining the flavor and aroma of most beer styles. In this article, we’ll take a look at different types of yeast and how they influence the beers we brew with them.